Brown Sugar Cookies Recipe 445 Food

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.

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.

BROWN SUGAR COOKIES

Steps:

• Beat butter and brown sugar together until light and flutty.
• Add egg and vanilla and beat well.
• Sift flour, baking soda, and cream of tartar together.
• Gradually add flour mixture to butter mixture, beating well after each addition.
• Blend in nuts.
• Separate dough into four parts.
• Roll each part into a cylinder about 1 1/4" thick.
• Wrap in plastic wrap and refrigerate at least 2 hours.
• Preheat oven to 350°F.
• Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
• Place about 1" apart on ungreased baking sheets.
• Bake at for 15 minutes, or until lightly browned on edges.
• Cool on wire racks.

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:

• Preheat oven to 350 degrees.
• In a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy.
• Mix in flour, baking soda and salt.
• Shape dough into 1 inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees for 9-10 minutes or until golden brown.

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-BUTTER COOKIES

Steps:

• Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
• Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight).
• Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.

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:

• Cream together"unpacked" brown sugar, eggs and butter.
• Add baking soda, salt and vinegar and mix well.
• Add flour 1 Cup at a time and mix well for the first 3 cups. Add additional flour 1/4 cup at a time if necessary until you get a stiff dough.
• Chill dough at least 1/2 hour.
• Roll dough into 1 inch balls and roll balls in powdered sugar and place on cookie sheet and bake at 375 degrees F for 8 minutes.