Brown Sugar Cookies I

Brown Sugar Cookies I


"Cut-out cookies .... great for holidays."


servings 95 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg, heavy cream, and vanilla.
  2. Slowly add in flour, baking powder and salt. Mix until well blended. If dough seems too dry, add in water, 1/2 teaspoon at a time.
  3. Cover and refrigerate for 4 hours.
  4. Preheat oven to 375 degrees F.
  5. Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut with cookie cutters and place 1 1/2 inches apart on cookie sheets.
  6. Bake 8 to 10 minutes, until lightly colored.
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  1. 20 Ratings


Iv'e made this recipe twice now. The first time I followed the refridgerator cooling time exactly, but the second time I tried only keeping the dough in the fridge for an hour or so and ya know...

I thought this was great. The cookies were moist and chewy and stayed thusly for several days. I added a 1/2 cup of white sugar, substituted half/half for the water and heavy cream, and did no...

This recipe was ok, but A little bland. I added white sugar in with the recipe and also sprinkled white sugar to the tops of these cookies. Just to give them some better flavor. I will contin...

I agree with another viewer - they're not sweet enough. I like things not tooo sweet, but these tasted too "healthy" - double the brown sugar and use TWO pinches of salt to bring out the flavor....

This dough was easy to make, and easy to work with. Not too sticky at all. I made huge cutouts and they didn't dry out in the oven, get too crispy, or burn. They needed some frosting to be pe...

It was a good cookie, I would recomend using a bit more flour otherwise, it was a little hard to roll.

These are delicious! But, it is the only cookie that I can't stop eating so I won't allow myself to make them anymore.

I really liked these, but they were too rich for my husband.

I messed with the recipe some. I increased the flour by 1/2 cup. I doubled the vanilla and brown sugar I also added about a 1/4 c. white sugar. When I took them out of the oven they smelled PHEN...