Brown Sugar Cookies
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4.4
84 reviews
Good
Brown Sugar Cookies
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Easy Brown Sugar Cookies, a delicious cut out cookie dough recipe, a soft cookie with a little crunch. One of my Mom's best recipes.
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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/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
- For room temperature remove from the fridge 45-60 minutes before using.
- To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading. And probably most important of all, is to use a higher protein flour with at least 11.5- 12% protein count. And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking. Using most of these will help produce the perfect Christmas Sugar Cookies.
- The baked cooled cookies should be stored in an airtight container in a cool dry area, they will keep at room temperature for up to 3 days. They can also be refrigerated in an airtight container, they will keep for up to 7-10 days.
- If you don’t eat them before this then it is best to freeze them. They will keep for up to 3 months in the freezer.
Nutrition Information
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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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
84 reviews
Good
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