Frosted Brown Sugar Cookies Food

FROSTED BROWN SUGAR COOKIES

Steps:

• In a small bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.

FROSTED BROWN SUGAR PECAN COOKIES

Steps:

• Beat butter at medium speed until creay,gradually add sugars,mixing well.
• Add egg and vanilla,beat well.
• Combine flour,soda and salt,gradually add to creamed mixture,mixing after each addition.
• Stir in Chopped pecans.
• Cover and chill for 30 minutes.
• Shape dough into 1 inch balls,place on ungreased cookie sheets.
• Bake at 350 for 10-12 mintes.
• Let cool on wire racks and spread frosting over top.
• FROSTING-----.
• Combine brown sugar and half and half in a saucepan.
• Cook over medim heat,stirring constantly until mixture comes to a boil,boil 4 minutes.
• Remove from heat.
• Stir in butter.
• Add 1 1/2 cups powdered sugar and beat at medium speed until smooth.
• Gradually add nough remaning powdered sugar to make desired spreding consistency.

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.

CARAMEL FROSTING BROWN SUGAR DROPS

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside.
• In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated.
• Lightly beat in half of the flour mixture.
• Add the sour cream and beat until well blended.
• Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed.
• Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds.
• Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top.
• Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
• Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled.
• FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
• Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes.
• Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting.
• If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets.
• If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes.
• Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.

FROSTED SUGAR COOKIE BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, cream together butter and sugar until fluffy.
• Add eggs, one at a time, mixing after each egg.
• Mix in vanilla.
• Beat in flour, salt and baking soda until well combined.
• Spread and press dough onto a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
• Bake for 10-12 minutes, or until just golden brown; let cool completely.
• In a large bowl using a hand mixer or a stand mixer, combine all frosting ingredients and beat until light and fluffy.
• Spread frosting in an even layer on cooled cookie bars and top with sprinkles, if desired.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

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.