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Brown Sugar Cookies II

Brown Sugar Cookies II

Debbie Falen

This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
  2. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
  3. Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
  6. CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.
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Reviews

J
31
11/9/2004

I risked using non-hydrogenated margarine (yey, no trans fats!) instead of the shortening/butter, which usually doesn't hold up too well in cookie recipes, but in this case it worked perfectly. I used all dark brown sugar, almond instead of vanilla extract, and a bit extra baking soda. I made drop cookies instead of rolling & slicing the dough, and was rewarded with these DELICIOUS soft little puffs. Ready in 15 minutes all together. I'm so excited that this recipe worked even with my TFA-free substitution, it will become a staple in my house. I will have to buy the next size up in jeans now!

Celly Julie
20
10/31/2003

FaNtAsTiC!!! very good turnout! These were chewy and I used plastic cookie cutters to cut these into cute shapes. I did add 1/2 teaspoon cinnamon to it. I tryed both the original and the oatmeal coconut. I gave the original a 5* but I would give the coconut oatmeal a 3* the flavor was wonderful but no matter how thick I made the shapes the cookies still turned out to be just over 1/8 inch thick after baking when the original was just between 1/4 and 1/2 inch thick which was great! I guess it could have been that batch, because i used imperial margarine instead of butter, so I am not completely sure.

AT828
19
11/20/2005

These sugar cookies are wooonderful! It’s hard to describe the texture, except to say that it is very solid. Not heavy, but definitely not light and airy; a pretty dense cookie. They aren’t crispy, but not soft and chewy either. Toothsome, I guess? Phenomenal flavor. I made them with M&Ms in them, and they are fabulous! The first batch I cooked a bit more (at least 11 minutes). The second batch I cooked for 10. Very different textures, actually. The second tasted much more buttery. Both were excellent, just different. I would definitely make these again, and I will definitely continue to put some extra goodies in them. I chilled the dough in the freezer and would do that again. Fabulous recipe.