Brown Sugar Cookies I Recipe -
Brown Sugar Cookies I Recipe

Brown Sugar Cookies I

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

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2003

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 what? It came out exactly the same! I though four hours had seemed a wee bit too long, and it was. Same results, same taste in way less than half the time! I do add two cups of brown sugar however because I'm a brown sugar junkie and a flavor of brown sugar lessens so much after baking with it, so two cups seems to be satisfactory. I know it seems like a lot of sugar, but it's soooooo yummy. Also try adding chocolate chips for some really yummy choco-chip cookies!

Most Helpful Critical Review
Dec 25, 2003

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 continue my search for a better sugar cookie recipe.


20 Ratings

Mar 22, 2005

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 not refridgerate the dough. Otherwise I prepared the recipe exactly as stated, and it was grand. My family couldn't get enough of these cookies!

Nov 09, 2004

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. These would be good as thumprint (jam) cookies, or with a 1/2 tsp cinnamon added. The texture was nice, very buttery.

Feb 12, 2009

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 perfect (in my opinion). I used to sugar cookie icing, yellow sugar, and mini chocolate chips on mine to try to make sunflower cookies.

Dec 23, 2002

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

Aug 17, 2003

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.

Dec 23, 2002

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


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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