EASY BROWN SUGAR COOKIES
These Easy Chewy Brown Sugar Cookies are made with plenty of brown sugar for a soft and chewy cookie that's a delicious spin on the classic!
Provided by Lindsay
Categories Dessert
Time 39m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. 2
- . Combine the flour, baking soda, baking powder, cornstarch and salt in a medium sized bowl and set aside.
- . Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it's ready. 4.
- Add the egg and mix until well combined. 5.
- Add the egg yolk and vanilla extract and mix until well combined. 6.
- Add the dry ingredients and mix until the dough comes together and is combined. Do not over mix. 7.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. 8.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake. 9. R
- move from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1, Calories 139 calories, Sugar 10.8 g, Sodium 99.6 mg, Fat 5.8 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 20.3 g, Fiber 0.3 g, Protein 1.7 g, Cholesterol 28.3 mg
SPRINKLED SUGAR SKILLET COOKIE
Baking this giant sugar cookie in a cast-iron skillet gets the bottom and sides extra caramelized. Topped with a sweet glaze and festive sprinkles, all you need are a few candles to make it a great alternative to a birthday cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
- Whisk the flour, baking powder and salt together in a medium bowl. Beat the remaining butter and 1 1/2 cups sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown, and the top is golden but still slightly soft, 45 to 50 minutes. Cool on a wire rack 15 minutes.
- To make the glaze, whisk the milk and 1/2 cup confectioners' sugar together in a small bowl. (If the glaze is too thin add another tablespoon confectioners' sugar.) Drizzle the glaze over the cookie and top with the rainbow sprinkles. Slice into wedges and serve warm.
CHEWY GINGER MOLASSES SKILLET COOKIE
Baking this super-sized spice cookie in a cast-iron pan makes it extra chewy with nice, crisp edges. When you remove it from the oven, don't worry that it¿s super-soft in the middle -- as it cools, it will firm up to the perfect texture.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with 1 tablespoon of the butter. Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl; set aside.
- Beat the remaining butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until light in color, about 3 minutes. Add the flour mixture and mix on low speed until well combined.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top, then sprinkle with some granulated sugar. Bake until the sides are lightly browned but the center is still quite soft, about 25 minutes. Cool on a wire rack for 15 minutes.
- For the icing: Whisk the confectioners' sugar and 1 tablespoon of the milk together until it is thick and stiff enough to pipe or spread. If the icing is too stiff and dry, slowly drizzle in up to 1 more tablespoon milk to reach the proper consistency. Drizzle, spread or pipe the icing onto the cookie, cut into wedges and serve.
BROWN SUGAR COOKIES
These are a great sugar cookie with a great twist! Soft and chewy and sweet, these cookies have a great crackly finish and a gooey center--you won't be able to keep your hands out of the cookie jar!
Provided by velorutionista
Categories Dessert
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.
Nutrition Facts : Calories 91.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 17.2, Sodium 68.4, Carbohydrate 14.2, Fiber 0.1, Sugar 9.9, Protein 0.8
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- 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.
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