How To make Brown Sugar Refrigerator Cookies

10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy

Stay in and bake this weekend with these 10 cookie shaping hacks that will impress all the cookie lovers in your household! For more dessert hacks, clever recipes, and decadent cake decorations subscribe to So Yummy!

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So Yummy brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.

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Easy No Spread Sugar Cookies

These no-spread sugar cookies are great for cutouts, perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling, and of course they Keep their shape when you bake them! Perfect for cut out cookies.

Full Recipe:

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Brown Sugar Cinnamon Cookies Recipe

It is the time of year for cookies. Here is a cookie that I juts loved the idea of. It is from a recipe I saw on line and decided that I just had to make it. It looked so good.

Here is the link to the recipe:



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Brown Sugar Cinnamon Cookies
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3/4 teaspoons cinnamon
1 1/2 sticks butter, room temp
1 1/4 cups dark brown sugar
1 large egg
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Ingredients
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King Arthur Flour -
Baking Soda -
Sea Salt -
Ground Cinnamon -
Dark Brown Sugar -

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EQUIPMENT
KitchenAid Mixer -
KitchenAid Clear glass bowl -
Cookie Scoop -
Baking Sheet -
Silicone Baking Mat -
Cooling Racks -
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VIDEOS
Video Links


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Chocolate Chip & Oatmeal Refrigerator Cookies

Made with chocolate chips and oatmeal, these refrigerator cookies are pretty much slice and bake! Whip up a few batches, keep them in the freezer or refrigerator and whenever you have a cookie craving, pull these out to bake up!

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INGREDIENTS

- 1 cup (2 sticks) browned and cooled butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1 cup milk chocolate chips

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INSTRUCTIONS

In a medium skillet, melt the butter over medium heat. Allow to bubble and foam. After about 5 minutes, the foaming will lessen and the bottom of the skillet will show brown solids with the butter smelling nutty and looking golden. Scrape into a bowl and cool to a solid state.

Cream the cooled brown butter and sugars until light and fluffy, about 3 minutes.

Add the egg and vanilla and mix to combine. Scrape sides of bowl to ensure even mixing.

Add flour, baking soda and salt. Mix just to combine.

Add rolled oats and chocolate chips. Mix to incorporate, finishing by hand to ensure it is well mixed.

Divide dough in half and shape each half into a log. Wrap in parchment paper, twist the ends shut and place in the refrigerator or airtight container (if wanting to store longer than 1 hour).

When ready to bake, preheat oven to 350 degrees.

Slice prepared cookies into 1/4-inch thick and place on parchment-lined baking sheet. Bake until the edges are set and the centers are just soft, 8-12 minutes.

Remove from oven and cool on pan for 5 minutes.

#cookies #chocolate #oatmeal

SIX ingredient cookies recipe | Easy 20 minute brown sugar cookies!!

For today's recipe we are making one of my favourite easy cookies - six ingredient brown sugar cookies! To make these brown sugar cookies you will need butter, brown sugar, vanilla, salt, flour and an egg. These delicious caramelly drop cookies take only 20 minutes to make, require no mixer, they don't require any chilling and use only one bowl! Follow along with this step by step easy cookie recipe and learn how to make this one bowl 6 ingredient cookie recipe!

Brown sugar cookies recipe
Ingredients:
1/2 cup salted butter (melted and cooled slightly) 113g
3/4 packed brown sugar (light or dark) 135g
1 large room temperature egg 50-55g
1 teaspoon vanilla extract 4g
1/4 teaspoon fine sea salt 1.5g
1 + 1/3 cup all purpose flour 175g

Directions:
Preheat oven to 350F/175C. Line cookie sheets/baking pans with parchment paper. In a large bowl combine melted butter and brown sugar. Whisk vigorously for 1-2 minutes until the butter and sugar are well incorporated and the mixture is thick in texture. Add the egg, vanilla and sea salt. Continue whisking for another 1-2 minutes until everything is well combined and the mixture is light and airy in texture and glossy in colour. Sprinkle the flour over the top of the mixture and using a spatula mix until just combined and no streaks or flour remain. Using a 3/4 tablespoon cookie scoop drop cookies onto prepare pans, ensuring that you leave a little room for spreading. Bake for 7-8 minutes, take them out as soon as the bottoms are golden brown and then immediately transfer to a wire rack to finish cooling. This recipe will make approximately 30 small (3/4 tablespoon) or 15 regular (1 +1/2 tablespoon) cookies. If using. a 1.5 tablespoon cookie scoop increase baking time by approximately 2 minutes.

I hope that you have enjoyed this easy cookie recipe! If you have any questions, comments or suggestions let me know down below, I love hearing from you! Don't forget to subscribe for more easy recipes!

Pumpkin Refrigerator Cookies | September Cookie of the Month

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FOR THE COOKIES

- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 2 3/4 cups flour
- 1/2 cup finely chopped pecans

FOR THE GLAZE

- 1-2 tablespoons milk
- 2 teaspoons molasses
- 1 teaspoon cinnamon
- 1/2-1 cup powdered sugar

FOR THE COOKIES

Beat the butter and the sugars until light and fluffy.

Mix in the egg, vanilla, salt, and baking soda.

Add the pumpkin and mix until incorporated. The batter may look curdled but that's normal.

Stir in the spices and flour and completely incorporate.

Finish by stirring in the pecans.

Divide the dough into two sections and make logs on parchment paper. Roll up and place in the freezer or refrigerator until well chilled and firm. If you want to keep in the freezer, make sure logs are in an airtight container. Once chilled, preheat oven to 350 degrees.

Slice 1/4-inch cookies and place on an ungreased cookie sheet.

Bake 10-12 minutes until puffed and firm to the touch.

Remove from oven and cool on the baking pan for five minutes then on cooling racks until room temperature. If you want to add a glaze, glaze once the cookies are room temperature.

FOR THE GLAZE

Mix ingredients until a smooth glaze with no lumps is achieved. Adjust milk and sugar to achieve a smooth and fluid glaze.

Dip the top of the cookie in the glaze then finish with sprinkles, if desired. The glaze will harden and the cookies will be devoured!