Chewy Brown Sugar Cookies 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.

CHEWY SUGAR COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a small bowl.
• Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
• Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
• Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

SOFT AND CHEWY SUGAR COOKIES

Steps:

• Stir together flour, baking powder and salt; set aside.
• In a large bowl, cream together butter and sugar until fluffy.
• Beat in eggs one at a time, then beat in vanilla.
• Gradually stir in dry mixture just until blended.
• Roll the dough into walnut-sized balls then roll in colored sugar.
• Refrigerate balls for at least 20 minutes or freeze until ready to bake.
• Place cookies 2" apart on an un-greased cookie sheet and flatten slightly with the palm of your hand.
• Bake in a 350°F oven for 8-10 minutes until lightly browned at the edges.
• Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.

BROWN SUGAR COOKIES II

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.

THE BEST SOFT AND CHEWY SUGAR COOKIES YOU WILL EVER MAKE!!

Steps:

• Cream sugar and shortning. Add sour cream, eggs, and almond/vanilla. Mix well.
• In a separate bowl, mix flour, baking soda, and salt.
• Add to creamed mixture until well blended. Remember, the more you mix, the tougher your dough will be.
• Chill for a few hours (at least 3-4). The dough will be soft and slightly sticky.
• Roll out (I use a floured pastry cloth), and cut with a cookie cutter. Flour cutter between each cookie to prevent sticking.
• Bake at 350 degrees for 8-10 minutes. Cookies shouldn't be brown, just done to the touch.
• FROSTING- See ingredients below.
• 2 lbs. powdered sugar 1 cup shortening 1/2 cup water 1/2 teaspoon almond extract.
• Just mix ingredients until smooth.