EASY EGGLESS BROWN SUGAR COOKIES RECIPE - MOMMY'S HOME COOKING
These Easy Eggless Brown Sugar Cookies are soft and chewy! Super easy to make with just 5 simple ingredients. No chilling time required!
Provided by Oriana Romero
Categories Dessert
Total Time 23 minutes
Prep Time 10 minutes
Cook Time 13 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Position a rack in the middle of the oven. Preheat the oven to 350º F (180º C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Using an electric hand mixer or a stand mixer, beat butter on medium speed for 2 - 3 minutes, or until creamy and pale in color. Add brown sugar and continue beating for 2 -3 minutes, until creamy and fluffy. Beat in vanilla; beat to until combine.
- Reduce speed to low, add the flour, baking soda, and salt; beat until just incorporated. If the dough looks grainy and a little dry, don't worry! Turn off the mixer and bring the dough together with your hands until uniform and smooth.
- Form 16 tablespoon-sized balls and slightly flatten with your hand. Alternatively, you can use a cookie stamp to flatten them. OPTIONAL: I like to roll the cookie dough balls in coarse sugar. It adds a nice crunchy texture on the outside, but that is totally optional.
- Place them in the prepared cookie sheet and bake for 10-13 minutes or until the edges are lightly browned.
- Cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 127 kcal, CarbohydrateContent 16 g, ProteinContent 1 g, FatContent 7 g, SaturatedFatContent 4 g, SugarContent 7 g, ServingSize 1 serving
SUGAR BISCUITS - THE PIONEER WOMAN – RECIPES, COUNTRY ...
These are one ingredient away from my basic scone recipe, which I use to make these Petite Vanilla Scones or pretty much any scone I get in my mind to
Provided by Ree Drummond
Categories main dish
Total Time 33 minutes
Prep Time 15 minutes
Cook Time 18 minutes
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs. Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick. Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.GLAZEMix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)
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