Crunchy Nut Brown Sugar Cookies Recipes

BROWN SUGAR COOKIES

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.

BROWN SUGAR ICEBOX COOKIES

Steps:

• In a large bowl, cream the butter and sugar. Add the egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to cream mixture. Fold in pecans or coconut (dough will be sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7 to 10 minutes or until set. Remove to wire racks.

BROWN SUGAR COOKIES

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.

BROWN SUGAR COOKIES

Steps:

• Heat 10 Tbs butter in 10" skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 Tbs butter into hot butter to melt; set aside for 15 minutes.
• Meanwhile, adjust oven rack to middle position and heat oven to 350. Line 2 large (18x12") baking sheets with parchment paper. In shallw baking dish or pie plate, mix granulated sugar and 1/4 cup pack brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda and baking powder together in medium bowl; set aside.
• Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, abou 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stire with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough in 24 portions, each about 2 Tbs, rollding between hands into balls about 1 1/2" in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2" apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.".
• Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), 12-14 minutes, rotating baking sheet halfway through baking. Do no overbake.
• Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

CRUNCHY NUT BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
• Gradually add flour until well mixed.
• Add walnuts. You can substitute any nut you prefer.
• Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
• Bake cookies for about 12 minutes on a cookie sheet.
• Enjoy!

CRANBERRY BROWN SUGAR COOKIES

Steps:

• Heat oven to 400°F Lightly grease cookie sheets. Beat sugar and butter in large bowl until light and fluffy. Add eggs and sour cream; beat until creamy.
• Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl; gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks. Cool.
• Makes about 5 dozen cookies.

BROWN SUGAR COOKIES

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.

BROWN SUGAR COOKIES

Steps:

• Cream butter and sugar together well.
• Beat in egg and vanilla.
• Stir flour, soda and salt together and add.
• Mix well Drop by teaspoon onto greased cookie sheet.
• Bake in 350 degree oven for 6-8 minutes.
• Makes about 4 dozen.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy.
• Mix in flour, baking soda and salt.
• Shape dough into 1 inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Bake at 350 degrees for 9-10 minutes or until golden brown.

CRUNCHY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

NUTTY CRISPY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.