Golden Brown Sugar Cookies Recipes

BROWN SUGAR COOKIES

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.

GOLDEN BROWN SUGAR COOKIES

Steps:

• pre-heat oven to: 350.
• Combine all of the dry ingredients in one bowl and all of the wet ingredients in another. Once there all combined pour the wet ingredients in the dry. mix until well formed.
• Form small balls and place on a well buttered cookie sheet.
• Cook for 12-17 minutes.

BAKERY-STYLE GOLDEN BROWN SUGAR COOKIES

Steps:

• Preheat oven to 375 F.
• In a mixing bowl, cream together vegan butter and brown sugar. Add almond milk and vanilla and stir to combine.
• In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch and salt.
• Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate and stir to combine.
• Use about 3 tbsp of dough per cookie and roll into balls, placing on a cookie sheet. Bake 13-14 minutes or until golden brown and starting to crack on top. Let cool a few minutes before devouring!

SMASHED SUGAR COOKIES

Steps:

• Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla and eggs, then continue to mix until incorporated (it's ok if the mixture looks slightly curdled). Scrape down the sides of the bowl with a rubber spatula as needed.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl until evenly combined. Reduce the mixer to medium low, then slowly add the flour mixture and mix until just combined.
• Divide the dough into 18 portions (about 2 1/2 tablespoons each), then roll between the palms of your hands into uniform balls; place on a parchment-lined baking sheet. Pour the sprinkles into a shallow bowl or baking dish. Roll the dough balls in the sprinkles until completely coated, then return to the baking sheet. Refrigerate until firm and chilled through, about 1 hour.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line one additional baking sheet with parchment.
• Place 9 chilled dough balls on each prepared baking sheet. Using a 1/3-cup measuring cup, smash the dough balls down until the edges are starting to crack and they are 3 to 3 1/2 inches wide (leave about 1/2 inch of space between each smashed cookie). If the dough starts to stick to the bottom of the measuring cup, dust with a little flour and continue smashing.
• Bake, rotating the baking sheets halfway through, until the cookies puff slightly, the centers are still soft and the bottoms are just golden brown, 14 to 17 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
• Once the cookies have cooled, whisk together the confectioners' sugar and milk in a small bowl until smooth and combined (it should be thick but pourable). Transfer to a small piping bag or resealable bag, snip the tip and drizzle over the cookies. Alternatively, use a spoon to drizzle over the cookies. Return to the wire rack to set completely, about 30 minutes. The cookies can be stored in an airtight container at room temperature for up to 5 days.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

CINNAMON SUGAR BUTTER COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
• Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
• Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
• Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

GRANDMA'S SUGAR COOKIES

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

THE SOFTEST SUGAR COOKIES EVER RECIPE BY TASTY

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt to combine.
• In a large bowl, cream the butter and sugar together with an electric hand mixer until light and fluffy, about 5 minutes. Add the egg and mix until fully incorporated. Add the sour cream and vanilla and mix until creamy. Add the flour mixture, a third at a time, until fully combined.
• Lightly flour a work surface and turn out the dough. Press the dough together into a disc and wrap in plastic wrap. Chill for 1 hour in the refrigerator.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Remove the plastic wrap from the dough and lightly flour a work surface. Roll out the dough to about ½-inch thick. Cut out circles using a glass or cookie cutter.
• Transfer the cookies to the prepared baking sheet, leaving about 1 inch in between cookies. Bake for 8 minutes, until the cookie bottoms are golden brown and the tops are pale. Let the cookies cool on a wire rack.
• Make the frosting: in a large bowl, beat the butter with an electric hand mixer until fluffy. Sift in the powdered sugar and mix until incorporated. Add the milk and continue to beat until the frosting is smooth and velvety. Add food coloring, if desired.
• Frost the cooled cookies and decorate as you wish.
• Enjoy!