Brown Sugar Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 104.4
- Total Fat: 4.5 g
- Cholesterol: 17.3 mg
- Sodium: 59.0 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.2 g
- Protein: 1.0 g
View full nutritional breakdown of Brown Sugar Cookies calories by ingredient
Introduction
YUMMY! I found these online and gave them a try and I found my favorite cookie. I have always substituted the vanilla extract instead of the rum. This is the original version, so I look forward to some calorie reducing reccomendations. YUMMY! I found these online and gave them a try and I found my favorite cookie. I have always substituted the vanilla extract instead of the rum. This is the original version, so I look forward to some calorie reducing reccomendations.Number of Servings: 36
Ingredients
-
14 TBS butter
1 3/4 cup Dark Brown Sugar (I prefer Domino)
1/2 tsp Salt
1 Large Egg plus 1 Yolk
1 TBS Rum Extract
2 cups AP Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
For coating
1/4 cup sugar
1/4 cup brown sugar
Directions
preheat oven to 375 degrees
1. Melt 10 TBS of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 TBS butter and whisk to melt the butter.
2. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. (can be replaced with vanilla extract)
3. In a separate bowl combine flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.
3. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.
4. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user EBBEKSEL.
1. Melt 10 TBS of butter in a small pan and keep on the low heat for 4 minutes until the butter is a light brown color and smells nutty. Pour into a separate bowl and add the remaining 4 TBS butter and whisk to melt the butter.
2. Let cool 3 minutes , then add brown sugar and salt. Whisk until brown sugar is completely clump free and smooth. Add egg, egg yolk and rum extract. (can be replaced with vanilla extract)
3. In a separate bowl combine flour, baking soda and baking powder. Add to the wet mixture and mix until fully combined, using a spatula.
3. Combine 1/4 cup of each sugar and brown sugar and mix. Roll out 36 balls of dough and coat in the sugar combination.
4. Bake the cookies for 8 minutes, placing only one cookie sheet in the oven at a time to ensure even baking. Rotate the cookies after 4 minutes.
Number of Servings: 36
Recipe submitted by SparkPeople user EBBEKSEL.