Recipe by Debbie Falen
"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."
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packed brown sugar
3 1/4 cups
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!
It was easy to make, but the cookies required too much butter and shortening. This made them heavy and fatty.
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.
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.
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!!!
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!
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! :)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Cookies II
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 82
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