Brown Sugar Stamped Cookie Dough

Brown Sugar Shortbread Cookies Kelly Neil

WEBNov 5, 2020 · STEP 1 —beat the butter, brown sugar, vanilla, and salt on medium-high speed until well combined. STEP 2 —with the mixer …

Rating: 4.7/5(31)
1. Preheat the oven to 325ºF (160ºC). Place the white sugar in a small container and have a 17-¼ x 12-¼ inch (44 x 31-cm) half-sheet baking pan (or two) ready.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, vanilla, and salt on medium-high speed until well combined, about 4 to 5 minutes, scraping down the sides of the bowl halfway.
3. With the mixer running on low, begin to add the flour gradually, a couple of tablespoons at a time. Wait until each addition of flour is mixed in before adding more. Stop the mixer and scrape down the paddle if the dough starts to clump around it. As more flour is added, the cookie dough may seem dry, however, it will eventually become smooth.
4. Once all of the flour is added, and the dough has pretty much cleared the sides of the bowl, stop the mixer. Dump the cookie dough out onto a work surface and knead it 15 to 20 times to ensure the flour is evenly distributed with the brown sugar and butter.

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Cinnamon Brown Sugar Stamped Cookies Sally's …

WEBDec 5, 2020 · Instructions. Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside. …

Rating: 4.5/5(49)
1. Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
3. Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

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