Brown Sugar Cookies II

Looking for a delicious sugar cookie recipe that is sure to please? Look no further than Brown Sugar Cookies II. These cookies are made with brown sugar, butter, and eggs, and are perfect for any occasion.


  • ⅔ cup butter
  • ⅔ cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt


1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.

3. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.

4. Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly Dough can be refrigerated up to 1 month or frozen up to 3 months

5. Cut roll into 1/4-inch slices.(It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet Bake 9 to 11 minutes Immediately remove cookies from baking sheet onto wire rack

6 Chocolate Chip: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour Oatmeal-Coconut: Reduce flour to 2 3/4 cups Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour Peanut Butter: Add 1 cup creamy or chunky peanut

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Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 20 mg
  • Sodium: 75 mg
  • Potassium : 0 mg
  • Carbohydrates : 15 g
  • Fiber :0g
  • Sugar : 8g
Brown Sugar Cookies II

What makes a cookie Crisp vs chewy?

When it comes to cookies, there are two main texture types: crisp and chewy. But what exactly makes a cookie crisp or chewy?

Generally speaking, eggs are what make cookies fluffy and moist. Without eggs, cookies tend to be flatter and more crisp. However, it’s not the whole egg that has this effect – it’s actually just the yolk. The whites of eggs lead to crunchier cookies.

So if you want a softer, chewier cookie, you’ll want to use more yolks in your recipe (and vice versa for a crisper cookie). Of course, there are other factors that can affect the texture of your cookies as well – such as the type of flour you use or how long you bake them for. But overall, the ratio of yolks to whites is a good indicator of whether your cookies will be crisp or chewy.

What determines the softness of a cookie?

There are several factors that determine the softness of a cookie. The type of flour, the amount of sugar, and the baking time all play a role in how soft or hard a cookie turns out.

For example, cookies made with all-purpose flour will be softer than those made with whole wheat flour. This is because all-purpose flour has less gluten, which gives cookies structure and makes them chewy. Cookies made with more sugar will also be softer than those made with less sugar. This is because sugar attracts moisture from the air, keeping cookies moist and soft. Finally, cookies baked for a shorter amount of time will be softer than those baked for longer periods of time. This is because prolonged exposure to heat dries out cookies, making them harder and crispier.

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What makes a cookie soft and chewy or crisper?

There are a few things that go into making a cookie soft and chewy or crispier. The type of sugar used plays a big role. Brown sugar will keep cookies moist and soft, while white sugar and corn syrup will help them spread out more and get crispy in the oven. So if you want a crisper cookie, use more white sugar in your recipe. Another tip is to skip the chilling step when making your dough. Chilling it makes it harder, which can result in a tougher cookie. So if you want a softer, chewier cookie, don’t chill your dough before baking.

Are cookies better with light or dark brown sugar?

When it comes to brown sugar, there are two main types that are commonly used in baking: light brown sugar and dark brown sugar. Each type of sugar has its own unique properties that can affect the outcome of your cookies. So, which type of brown sugar is best for making cookies?

Generally speaking, dark brown sugar will produce a denser, heavier cookie with more moisture than a cookie made with light brown sugar. The flavor of the dark brown sugar will also be more pronounced. On the other hand, a cookie made with light brown sugar will spread more in the oven and be lighter and airier in texture with milder flavors.

So which type of cookie do you prefer? If you like a dense, moist cookie with strong flavors, then dark brown sugar is the way to go. If you prefer a lighter cookie with milder flavors, then light brown sugar is your best bet.

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What makes a cookie chewy vs soft?

There are a few factors that contribute to making a cookie chewy vs soft. One is the moisture content of the ingredients used. Butter, eggs and white sugar all contain moisture, while brown sugar has a double dose of moisture from both the sugar and molasses. This extra moisture helps to make the cookie dough more pliable and less likely to spread during baking.

Another factor is the amount of flour used in the recipe. Adding extra flour will make a stiffer cookie dough, which will again be less likely to spread during baking and result in a thicker, chewier cookie. Finally, how long you bake your cookies can also affect their texture – cooking them for longer will result in a drier, harder cookie while taking them out sooner will leave them softer and more moist.

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