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Brown Sugar Cookies II
SUBMITTED BY:
Debbie Falen
PHOTO BY:
SugaMama
"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."
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
Original recipe yield 5 1/2 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 31, 2003 by Celly Julie
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Celly Julie
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.
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4 users found this review helpful
FaNtAsTiC!!! very good turnout! These were chewy and I used plastic cookie cutters to cut...
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Reviewed on Oct. 31, 2003 by COOKIEGAL
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COOKIEGAL
Oct. 31, 2003
These are very good. I made the dough in the morning and then just sliced and baked them in the afternoon. My kids love them.
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4 users found this review helpful
These are very good. I made the dough in the morning and then just sliced and baked them in...
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Reviewed on Oct. 31, 2003 by VJKC
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VJKC
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!
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4 users found this review helpful
This recipe is AWESOME! I've been using it for a long time & am quite pleased. Be sure to...
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Reviewed on Nov. 20, 2005 by AT828
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AT828
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.
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3 users found this review helpful
These sugar cookies are wooonderful! It’s hard to describe the texture, except to say that it...
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Reviewed on Feb. 15, 2005 by MONTGJ
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MONTGJ
Feb. 15, 2005
This recipe has been in my family since I can remember. My mom clipped it out of a newspaper back in the '60s or '70s under the title "Cookie Pops" and it has always been our family favorite. Two days ago we had a "taste test" with three sugar cookie recipes, and this recipe was the overwhelming winner!
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3 users found this review helpful
This recipe has been in my family since I can remember. My mom clipped it out of a newspaper...
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Reviewed on Nov. 19, 2004 by DARKANGELDESIGN
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DARKANGELDESIGN
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!!!
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2 users found this review helpful
These are some of the BEST sugar cookies I have ever tasted. I didn't have any shortening, so...
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Reviewed on Nov. 9, 2004 by
Jenny PBJ
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Jenny PBJ
Nov. 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!
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2 users found this review helpful
I risked using non-hydrogenated margarine (yey, no trans fats!) instead of the...
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Reviewed on May 7, 2007 by
BRITTLUCK
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BRITTLUCK
May 7, 2007
YUMMY! We loved this as a chocolate chip cookie. Take them out of the oven just before done and they are really chewy, wonderul cookies. Not as much of a BROWN sugar cookie as a sugar cookie with brown sugar in it...if that makes sense. Will make this my new choc chip cookie recipe.
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1 user found this review helpful
YUMMY! We loved this as a chocolate chip cookie. Take them out of the oven just before done...
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Reviewed on Mar. 17, 2006 by
Ruby's Mommy
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Ruby's Mommy
Mar. 17, 2006
We LOVE the option of fresh baked cookies every night! I usually only bake for about 8 minutes though, as we like a chewier cookie. Thanks for a great standy!
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1 user found this review helpful
We LOVE the option of fresh baked cookies every night! I usually only bake for about 8...
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Reviewed on Mar. 5, 2006 by DeirdreM
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DeirdreM
Mar. 5, 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!
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1 user found this review helpful
Makes a ton! Great even without adding M&M's (as a chocolate hater and person with nut.