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
BROWN SUGAR COOKIES
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
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 ICEBOX COOKIES
My daughters and I have been "fair-ly" successful competitors at county fairs and bake-offs for more than 20 years. This is one of the those winning recipes.-Eilene Bogar, Minier, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 109mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
BROWN SUGAR 'N NICE COOKIES
These are great light cookies, added fiber with the whole wheat flour and easy on the waistline. Each cookie has only 52 calories and 2 g total fat, 0 g sat fat.
Provided by hellokitty
Categories Dessert
Time 27m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl beat margarine (or butter) with an electric mixer on medium to high speed for 30 seconds.
- Add the 1/3 cup granulated sugar, brown sugar, baking powder, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat until combined. Beat in egg and vanilla.
- Beat in as much of the all purpose flour and whole wheat flour as you can. Using a wooden spoon, stir in any remaining flour.
- In a small bowl, combine the 1 tablespoon granulated sugar and the 1/8 teaspoon cinnamon. Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten each ball with the tines of a fork in a crisscross pattern. Sprinkle cookies with the sugar cinnamon mixture. Bake for 7-9 minutes or until cookies are firm.
- Cool on a wire rack.
Nutrition Facts : Calories 53.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 5.9, Sodium 30.1, Carbohydrate 8.4, Fiber 0.3, Sugar 4.2, Protein 0.8
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