Time 15m Yield 36-42 Cookies Number Of Ingredients 10 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.
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.
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.
Yield 30 Number Of Ingredients 9 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.
Time 1h45m Yield 56 Number Of Ingredients 8 Steps:
Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Time 1h Yield 48 cookies, 48 serving(s) Number Of Ingredients 11 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.
More about “brown sugar cookies recipes”
Time 20m Yield 36 cookies, 36 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350^. Cream butter and brown sugar. Add egg, flour, and baking soda. Shape into small balls and place on cookie sheet. Using a small glass with a decorative bottom, dip bottom into a cup of water, then into raw cane sugar. Press down on cookie dough to flatten cookie. Bake 10-12 minutes.
