Brown Sugar Cookies II65 Reviews
“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.” - by Debbie Falen
Original recipe yields 5 1/2 dozen
- Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
- Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
Amount Per Serving (30 total)
- 185 cal
- 9.1 g
- 24.3 g
Based on a 2,000 calorie diet
Reviews (65)Rate This Recipe
"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..." See more 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!"
"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 cocon..." See moreut. 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."
"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,..." See more 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."
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