BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
- Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
- Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g
SUGAR COOKIES
Get Alton Brown's simple Sugar Cookies recipe from Good Eats on Food Network, the perfect base for frosting, sprinkles and other sweet decorations.
Provided by Alton Brown
Categories dessert
Time 2h24m
Yield about 3 dozen-2 1/2 inch
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
BROWN-EDGE COOKIES
These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there's nothing else quite like them, and they go with everything. No one knows the exact provenance of the recipe, but Nabisco sold a similar cookie called brown-edge wafers until they discontinued production in 1996. This all-butter version is adapted from Millie Shea of Traverse City, Mich., who learned it from her mother in the 1930s. For best results, be sure to cream the butter and sugar until fluffy, and don't overbake.
Provided by Margaux Laskey
Categories snack, cookies and bars, dessert
Time 1h15m
Yield About 4 dozen
Number Of Ingredients 6
Steps:
- Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.
- Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.
- Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.
- Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.
- Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.
BROWN SUGAR COOKIES II
This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.
Provided by Debbie Falen
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 9
Steps:
- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
- Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
- Preheat oven to 375 degrees F (190 degrees C).
- Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
- CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
Nutrition Facts : Calories 185 calories, Carbohydrate 24.3 g, Cholesterol 23.2 mg, Fat 9.1 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 3.9 g, Sodium 155.5 mg, Sugar 13.9 g
BROWN SUGAR COOKIES
Yield about 4 1/2 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees. In a bowl, cream the butter and sugar, then beat in the vanilla. Add the eggs one at a time, beating well. Add the flour 1/2 cup at a time, continuing to beat. Stir in the nuts.
- Drop the dough by heaping tablespoon onto ungreased cookie sheets. Bake for 10 to 12 minutes, until golden brown.
- For variety you may want to add chocolate chips or coconut flakes. Sometimes I add both, depending on my mood.
DI'S BROWN SUGAR COOKIES
These cookies are so good, you will wonder where they have been all your life. Well, now they are right here, so try em and see how good they are! Cooking time is per pan of cookies.
Provided by Lindas Busy Kitchen
Categories Drop Cookies
Time 32m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a large mixing bowl cream together brown sugar and shortening until light and fluffy.
- Beat in eggs, milk and orange peel.
- In a separate bowl stir together flour, baking powder, cinnamon, cloves, and salt. Mix into the sugar mixture, then stir in raisins and nuts.
- Drop the dough by teaspoonfuls onto greased baking sheets.
- Bake 10-12 minutes or until done.
- Remove from baking sheets, and cool on wire rack.
Nutrition Facts : Calories 1463.3, Fat 62.1, SaturatedFat 16.2, Cholesterol 142.4, Sodium 691.3, Carbohydrate 217.5, Fiber 6.8, Sugar 136, Protein 18.6
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