Monday, December 1, 2014

Brown Sugar Cookies


This is a tried and true recipe from long ago.  My boys always enjoyed these cookies at their friends' home...and brought the recipe home for me one day. Though they are a year-round 'lunchbox' kind of cookie...I like to make them at Christmas-time as well.  Create patterns by pressing the dough flat with the bottom of a fancy glass (or a vase, in my case) dipped in sugar.  The sparkling sugar crystals add a festive touch!

Brown Sugar Cookies
  • 1 cup melted butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  1. Combine melted butter and brown sugar.
  2. Add eggs and vanilla; beat until smooth.
  3. Add flour, salt, baking soda and baking powder and stir until combined. Chill dough.
  4. Form small balls of dough (3/4" diameter) and place on parchment lined baking sheet.
  5. Press down with bottom of fancy tumbler dipped in granulated sugar.
  6. Bake at 350°F for 8-10 minutes.
  7. Remove from oven.  Leave on pans for several minutes; then transfer to wire rack to cool.
  8. Yield: about 5 dozen cookies 
 

13 comments:

  1. These are so pretty and look delicious. ^^

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  2. The flour is it all-purpose or cake and pastry, melted butter is it a cup of already melted or a cup of solid butter melted. Just got married hoping to impress with some Christmas treats. Fingers-crossed.

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    1. All-purpose flour. Melt 1 cup butter. All the best with your Christmas baking!

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  3. Those look so pretty Judy! It's time to start the baking for sure.

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  4. Judy, what a brilliant idea to use a vase to make the pattern. I know that kitchen shops and 'Stampin Up' sell cookie presses if you can't find a vase or glass to use. Such a nice way to decorate without a huge investment of time.

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    1. My thought exactly. What a brilliant way to make a professional-looking pattern on your cookies! They look like they came from an expensive bakery. Why buy a special cookie cutter at a kitchen shop, when you can get the same effect from a glass or vase? Thank you for this great idea.

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    2. If your food processor has a "tube filler thing" (that plunger you take out to pour in liquid), those sometimes have a swirl design on the bottom. I used that for some sugar cookies and peanut butter cookies. makes a nice impression.

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  5. I agree with the above comments about the ingenuity of being creative with what you have. Such a neat idea of using the glass bottoms. Your cookies look mouth watering!

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  6. I've been looking for something new to bake for our annual family game night/white elephant gift on Saturday - now I've found it! Thanks, Judy...

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  7. What a good idea for pressing cookies...I have just the thing. I will be trying these.

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  8. Ummmm, cookies. Dolly and I will be right over. We'll bring the tea!

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  9. I made these today and the batter is too runny to form balls of dough. Are the measurement of ingredients correct? I really wish commenters on this site would review the recipes rather than say how wonderful the picture looks. I will pour the batter into a 13 x 9 pan and hope for the best. Any input appreciated as the cookie does sound quite delicious.

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    Replies
    1. Anonymous, I do not know where you live, so allow me just to say that I have baked in a number of different countries and have to say that humidity and type of flour play a big part in how much flour to use. I would suggest you add more flour, 1/4 at a time, up to 3/4 cup and refrigerate the dough for a few hours if it is still too soft.
      We all agree that practical comments would be helpful for other readers.

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