Brown Sugar Cookies
User Reviews
4.4
Brown Sugar Cookies
Description
The cookie dough combines all-purpose flour, baking powder, salt, softened butter, brown sugar, egg, vanilla, and milk, mixed until just combined. Chilling the dough solidifies fats and helps maintain cookie shape during baking. Rolling the dough ¼ inch thick and cutting into shapes allows for even baking to lightly golden edges with a soft center.
Cookies bake around 8-12 minutes then cool on wire racks. The optional frosting mixes powdered sugar, vanilla, and milk to make a spreadable glaze that sets on cooled cookies. Sprinkles can be added before baking for decoration.
Chilling and precise mixing of ingredients, especially using higher protein flour and not over-creaming butter and sugar, are key to preventing excess spreading. Cookies store well at room temperature in airtight containers for several days and freeze well for months, making them convenient for holiday baking or storage.
Ingredients
BROWN SUGAR DOUGH
- 2 cups all-purpose flour 11.5 + protein
- 1 teaspoon baking powder
- 1 pinch salt
- ½ cup butter softened
- 1 cup brown sugar light, very lightly packed
- 1 large egg room temperature
- ¾ teaspoon vanilla
- 2 teaspoons milk room temperature
*If using unsalted butter then add ¼ teaspoon of salt.
FROSTING
- ½ cup powdered sugar aka icing sugar
- ¼-½ teaspoon vanilla
- 1 tablespoon milk
EXTRAS
- Sprinkles if desired
Instructions
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl beat butter and sugar for 1 minute then add the egg and vanilla beat just until combined. Add the flour mixture in 2 additions alternating with the milk (1 teaspoon at a time)mix just until combined.
- Move the dough to a lightly floured flat surface and gently knead a couple of time into a dough ball, wrap the dough in plastic wrap and refrigerate 60 minutes.
- Roll the dough into a ¼ inch thickness then cut out with cookie cutters, place the cut out cookies on parchment paper lined cookie sheets, sprinkle with sprinkles. Chill while the oven is pre-heating.
- Pre-heat oven to 350F (180C)
- Bake approximately 8-12 minutes or until slightly golden on the edges. Let cool on cookie sheet then move to a wire rack, cool completely before icing if desired. Enjoy!
FROSTING
- In a small bowl mix together the powdered sugar and vanilla then gradually add the milk (a little at a time, 1 tablespoon might be too much, because you want it really thick), place in pastry bag and draw an outline on the cookie, top with sprinkles. (I placed the cookie on a plastic plate before sprinkling so I didn't have sprinkles everywhere).
Notes
- Allow dough to come to room temperature 45-60 minutes before rolling for easier handling.
- Beat butter and sugar just until combined to prevent cookies from spreading excessively during baking.
- Use higher protein flour (11.5-12%) for better cookie structure and shape retention.
- Chill dough for at least 1 hour and again the cut-out cookies before baking to maintain shape.
- Store baked cookies airtight at room temperature up to 3 days, or refrigerate 7-10 days; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 45mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 141IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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