BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
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.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g
BROWN SUGAR TEA COOKIE
A very nice soft tea cookie with a hint of caramel and cream cheese. Cookie bakes to a pretty golden brown crispy edge perfect for serving with a fuit and whipped topping dessert or having with a cup of coffee or tea.
Provided by Debbie Bankston @Deb59
Categories Cookies
Number Of Ingredients 8
Steps:
- Heat oven to 325% Line baking sheets with parchment. I used a fresh sheet of parchment for each cooking. Egg and heavy cream needs to be room temperature. Butter and cream cheese need to be softened. I used a whisk and mixed by hand but an electric mixer can also be used.
- Beat softened butter and cream cheese well. Add room temperature egg and beat well.
- Add both sugars and beat to a nice creamy mixture. Add self rising flour and room temperature heavy whipping cream alternately, mixing well after each, ending with flour. Add vanilla extract and mix to incorporate.
- I used a 2 Tablespoon scoop to place 12 dollops of the soft creamy mixture onto the parchment lined baking sheet.
- Bake at 325% pre heated oven for 18 to 22 minutes or until a nice golden brown crispy edge forms around the cookies.
- Remove from oven and carefully slide the parchment with cookies onto a cooling rack, repeat cooking for next 12 cookies. Let sit on parchment for 3 to 5 minutes, then using a thin metal spatula remove the cookies to the cooling rack to finish cooling completely. Store in air tight container. This recipe made 27 cookies with the size scoop i used. Cooking times can vary by oven and amount of batter in scoop.
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
BROWN SUGAR BOBA MILK TEA
This homemade version of brown sugar milk tea allows you to play with your dream ratio of tea to milk to sweet chewy boba. Also known as tiger milk tea because of the tiger-like streaks of brown sugar syrup on the glass, the delicious drink originates in Taiwan and has grown in popularity, extending all over the United States. In this recipe, the brown sugar tapioca bubbles get a good soak in brown sugar syrup, doubling down on that toasted sugar flavor.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
- Place the boba in a fine sieve and shake off any excess cornstarch.
- Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
- Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
- For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
- Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
- Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
- Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
- Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
- Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
- Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
BROWN SUGAR COOKIES
A simple recipe my husband got from a coworker many years ago. Prep time does not include chilling time.
Provided by Chocolatl
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter and brown sugar together until light and flutty.
- Add egg and vanilla and beat well.
- Sift flour, baking soda, and cream of tartar together.
- Gradually add flour mixture to butter mixture, beating well after each addition.
- Blend in nuts.
- Separate dough into four parts.
- Roll each part into a cylinder about 1 1/4" thick.
- Wrap in plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 350°F.
- Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
- Place about 1" apart on ungreased baking sheets.
- Bake at for 15 minutes, or until lightly browned on edges.
- Cool on wire racks.
Nutrition Facts : Calories 131.3, Fat 7.3, SaturatedFat 3.6, Cholesterol 19.4, Sodium 83.8, Carbohydrate 14.9, Fiber 0.6, Sugar 6.1, Protein 2
CHEWY EARL GREY SUGAR COOKIES
Floral and citrusy Earl Grey tea livens up these chewy sugar cookies. Instead of adding the leaves to the dough, the tea is steeped in melted butter for maximum flavor. If you are using loose leaf tea instead of tea from bags, use a mortar and pestle or spice grinder to finely grind it before adding it to the butter. Try adding a handful of chopped chocolate shards to the dough to make these cookies even more special.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield About 20 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
- Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
- Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
- Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
- Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
- Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.
More about "brown sugar tea cookie recipes"
CHEWY BROWN SUGAR COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (64)Category CookiesCuisine AmericanTotal Time 3 hrs
- In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.
- Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
TEA CAKE COOKIES (OLD-FASHIONED CRISPY VERSION)
From southernplate.com
Reviews 84Category Dessert, SnackServings 48Estimated Reading Time 4 mins
- In large mixing bowl, cream together sugar and butter with electric mixer until fluffy. Add eggs and beat again. Add remaining ingredients and beat until fully incorporated, scraping down sides as needed. Drop dough by tablespoon size balls onto ungreased cookie sheet. Dip a glass in sugar and press down lightly on each dough ball to flatten, dipping in sugar again after each one.
- Bake at 350 for 12-14 minutes, or until lightly browned on the edges. If you would like them to be softer, bake one to two minutes less. Cool completely and then store in an airtight container until they disappear :).
BROWN SUGAR TEA COOKIES - HEALTHY + LOW SUGAR COOKIES
From shawsimpleswaps.com
5/5 (5)Total Time 1 hr 12 minsCategory CookieCalories 80 per serving
- In the bowl of an electric mixer, add butter, vegetable oil, brown sugar, sugar, and vanilla. Mix with the paddle attachment for about 1 minute.
- Add in the dry mixture 1/2 cup at a time, scrapping down sides as needed. Mix until dough is uniformly combined.
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