Heirloom Brown Sugar Cookies Recipes

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BROWN SUGAR COOKIES



Brown Sugar Cookies image

These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.

Provided by Food Network Kitchen

Categories     dessert

Time 3h55m

Yield about 30 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

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.

BROWN SUGAR COOKIES



Brown Sugar Cookies image

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

2 cups brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar

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

HEIRLOOM SUGAR COOKIES



Heirloom Sugar Cookies image

Everyone used to say my great grandma's sugar cookies were the best ever, but then my mom mixed her recipe with her own. These are seriously the best. My friend Angelo even got in trouble with his girlfriend for saying I make the best sugar cookies.

Provided by Prose

Categories     Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 teaspoon salt
1 cup granulated unbleached cane sugar
1/2 cup powdered sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Mix butter, salt and sugars.
  • Beat in egg, milk, and vanilla.
  • Stir in flour, baking powder, and baking soda.
  • Drop by rounded spoonfuls on ungreased cookie sheets.
  • Butter the bottom of a 12 ounce glass, dip in sugar and flatten cookies. If desired, sprinkle cookies with nutmeg, pumpkin pie spice, colored sugar, or sprinkles.
  • Bake at 350 degrees for 8 to 10 minutes or until edges are just golden-brown.

Nutrition Facts : Calories 94.6, Fat 3.4, SaturatedFat 2, Cholesterol 15.3, Sodium 96.7, Carbohydrate 15.1, Fiber 0.2, Sugar 8.7, Protein 1.1

BROWN SUGAR COOKIES II



Brown Sugar Cookies II image

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

⅔ cup shortening
⅔ cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

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

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