Brown Sugar Cookies Recipe 355 Food

BROWN SUGAR COOKIES

Steps:

• Cream shortening and sugar; add eggs, water and vanilla.
• Sift dry ingredients and mix well.
• We take little balls of dough and mash down with fork; or you can roll it out and cut with cookie cutter.
• Bake 8 to 10 minutes at 350°.
• A vanilla or caramel icing is good; or sprinkle brown sugar or coconut on top before baking.

BROWN SUGAR COOKIES

Steps:

• Heat a nonstick skillet over medium high heat. Add 10 tablespoons butter and melt. Continue to cook, stirring constantly with a spatula till butter browns, about 4 minutes. Watch carefully so butter does not burn.
• Remove skillet from heat and transfer browned butter to medium mixing bowl. Add remaining 4 tablespoons butter and stir to melt; let sit for 15 minutes to cool.
• Preheat oven to 350°F and place rack in the middle. Line two large baking sheets with parchment paper.
• In a shallow dish, combine granulated sugar and 1/4 cup packed brown sugar; set aside.
• Whisk together flour, baking soda, and baking powder; set aside.
• Add remaining 1-3/4 cups packed brown sugar and salt to bowl with cooled butter; mix well (till no lumps remain). Add egg, egg yolk, and vanilla and mix till fully incorporated.
• Add flour mixture and mix till just combined, about a minute.
• Form dough into balls, about 3/4 inch in diameter (about 1 tablespoon each). Roll balls in reserved sugar mixture, coating well. Place on prepared baking sheets about 2 inches apart (they will spread a bit when baked).
• Bake one sheet at a time, till cookies are browned and still puffy and edges have just begun to set, about 12 minutes. Cookies will look underbaked. Do not overbake.
• Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to wire rack and cool to room temperature.

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.

EASY BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
• . Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
• . Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready. 4.
• Add the egg and mix until well combined. 5.
• Add the egg yolk and vanilla extract and mix until well combined. 6.
• Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix. 7.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. 9. R
• move from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

SUGAR COOKIES

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.

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.

BROWN SUGAR COOKIES

Steps:

• Cream butter and sugar together well.
• Beat in egg and vanilla.
• Stir flour, soda and salt together and add.
• Mix well Drop by teaspoon onto greased cookie sheet.
• Bake in 350 degree oven for 6-8 minutes.
• Makes about 4 dozen.

BROWN SUGAR COOKIES

Steps:

• Heat 10 Tbs butter in 10" skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 Tbs butter into hot butter to melt; set aside for 15 minutes.
• Meanwhile, adjust oven rack to middle position and heat oven to 350. Line 2 large (18x12") baking sheets with parchment paper. In shallw baking dish or pie plate, mix granulated sugar and 1/4 cup pack brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda and baking powder together in medium bowl; set aside.
• Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, abou 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stire with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough in 24 portions, each about 2 Tbs, rollding between hands into balls about 1 1/2" in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2" apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.".
• Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), 12-14 minutes, rotating baking sheet halfway through baking. Do no overbake.
• Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.