Brown Sugar Stamped Cookies

Brown Sugar Shortbread Cookies Kelly Neil

WebNov 5, 2020 · In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, vanilla, and salt on medium-high speed …

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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MeltInYourMouth Shortbread Stamped Cookies

WebJun 19, 2017 · Stamped cookies . These make approximately 24 cookies – 3-inch diameter. Dry ingredients – In a bowl combine the flour, …

1. In a bowl combine the flour, cornflour, and salt. Tip - sifting the flour will give light and airy cookies
2. In the bowl of a stand mixer with the paddle attachment cream butter, sugar, and the powdered sugar until light and fluffy.
3. Add the egg and vanilla extract. Followed by the flour mixture. This is a soft dough. Tip - if however, the dough is too crumbly you can add a tablespoon or two of water. Do not add water unless necessary otherwise, the dough will spread too much.
4. Divide the dough into two discs and wrap in plastic wrap. Tip - I like to chill the dough into small portions so I can work with chilled dough in batches.

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