Brown Sugar Cookies II Recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 09, 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!

—J

See full review »

Most Helpful Critical Review

Nov 08, 2002

It was easy to make, but the cookies required too much butter and shortening. This made them heavy and fatty.

—JESSIE JEAN

See full review »

72 Ratings

Oct 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.

—Celly Julie

See full review »

Nov 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.

—AT828

See full review »

Nov 19, 2004

These are some of the BEST sugar cookies I have ever tasted. I didn't have any shortening, so I used all margarine instead, but they were fine. I increased the vanilla and added some cinnamon for a little kick. I was unable to roll the dough out like the directions said, it was way too sticky. But that was probably because I didn't use the shortening. I placed it in freezer tight tubs instead and grabbed chunks of the dough and rolled it into a ball. I will definitely try the different variations. My first sugar cookie recipe is going to be my last!!!

—DARKANGELDESIGN

See full review »

Oct 31, 2003

This recipe is AWESOME! I've been using it for a long time & am quite pleased. Be sure to remix after defrosting, because the ingredients tend to separate - remixing won't hurt the batter. Thanks, Debbie, for a great recipe!

—VJKC

See full review »

Jan 29, 2006

Great cookies. Very easy to make! I substituted all brown sugar, all butter rather than any shortening, and 1/2 an extra cup of flour (which may not have been a great after-thought), inspite of all those exchanges the recipe was still very good. If my supplies hadn't been so limited and my sweet tooth so ravenous, I would have made the recipe exactly as directed. All in all, good little recipe. Not as fluffy as I had hoped and very cripsy around the edges, but still a very nice "tea cookie" indeed! :)

—Brandi Pierce

See full review »

Mar 05, 2006

Makes a ton! Great even without adding M&M's (as a chocolate hater and person with nut allergies I like these plain). I prefer this recipe over any cookie recipe I've ever made. This recipe is a hit!

—DeirdreM

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Brown Sugar Cookies I

Grandmother's Brown Sugar Cookies

Brown Sugar Shortbread Cookies

Brown Sugar Cut-Out Cookies and Icing

Grandma's Brown Sugar Drop Cookies

Brown Sugar Pecan Refrigerator Cookies

Brown Sugar Chocolate Crackle Cookies

Chocolate Dipped Brown Sugar Shortbread Cookies

Sugar Cookies V

Sugar Cookies IX

ADVERTISE WITH US

Nutrition

Calories
185 kcal
9%

Carbohydrates
24.3 g
8%

Cholesterol
25 mg
8%

Fat
9.1 g
14%

Fiber
0.4 g
1%

Protein
1.9 g
4%

Sodium
156 mg
6%

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

Nutritional Information

Brown Sugar Cookies II

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 185
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 3.9g 19 %
Cholesterol 25mg 8 %
Sodium 156mg 6 %
Potassium 30mg < 1 %
Total Carbohydrates 24.3g 8 %
Dietary Fiber 0.4g 1 %
Protein 1.9g 4 %
Sugars 13.9g
Vitamin A 3 %
Vitamin C 0 %
Calcium 1 %
Iron 7 %
Thiamin 11 %
Niacin 9 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.