Brown Sugar-Butter Cookies
- Ready In:
- Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
- Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight).
- Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.
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I am willing to take the brunt of the blame, but these cookies didn't work well for me. I invited my grandaughters over to make cut out Christmas cookies, so I made the dough in the morning to chill. We got all set up, the oven preheated and cutters ready to go, so I was shocked to discover that my chilled dough was hard as a rock. Any attempts to roll it just created cracks and breaks. It took 45 minutes to an hour for the dough to soften enough so that we could work with it. It was fairly easy to roll after it became maleable and we cut out our cookies, popped them in the oven and waited breathless for them to bake the instructed 8-10 minutes. We had to let them cool for more than 1 minute, otherwise they broke when placed on the cooling rack. The girls could hardly wait another minute before tasting their handiwork. One bite was all they wanted, abandoning the rest of the cookie. We didn't really like the flavor or the texture of this cookie. Maybe I did something wrong, or the dough was handled too much, but this recipe was not a winner to us.