There’s nothing like a homemade cookie, and these brown sugar cookies from Grandmother are the best. Made with love and only the finest ingredients, they’re perfect for any occasion. Whether you’re looking for a special treat for yourself or a gift for someone else, these cookies are sure to please.
- 3 cups brown sugar, packed
- 3/4 cup shortening
- 3/4 teaspoon cream of tartar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 3/4 teaspoon baking soda
1. Preheat your oven to 400 degrees Fahrenheit before beginning the recipe.
2. In a large bowl, mix together 3 cups of brown sugar, shortening, and eggs until the mixture is light and fluffy.
3. Add vanilla extract to the mixture and stir well.
4. In another bowl, mix together 5 cups of all-purpose flour, 3/4 teaspoon baking soda, and cream of tartar. Slowly add this mixture to the wet ingredients from Step 2 until everything is combined into a soft dough.
5. Once the dough is mixed thoroughly, roll it out onto a flat surface so that it’s about 1/4 inch thick. Use cookie cutters to cut out desired shapes from the dough and place them on an ungreased baking sheet about 2 inches apart from one another..
6 Bake in the oven for 8-10 minutes or until lightly golden brown around the edges
- Serving size: 1 cookie
- Calories: 107
- Fat: 4.5 g
- Saturated fat: 1.5 g
- Unsaturated fat: 2 g
- Trans fat: 0g
- Cholesterol: 15 mg
- Sodium: 54 mg
- Potassium: 20 mg
- Carbohydrates: 17 g
- Fiber; 0 g
- Sugar : 9g
Which sugar will give you a more chewy cookie?
There’s no denying that brown sugar will make your cookies chewier. The reason? Brown sugar is up to about 10 percent molasses, which means the ingredient adds more moisture to the dough compared to other types of sugar. This additional moisture creates a softer, more pliable cookie that’s also easier to bite into. So, if you’re looking for a chewy cookie, go for brown sugar.
What can cause a cookie to be to moist?
There are a few things that can cause a cookie to be too moist. One is adding cream cheese to the dough. Cream cheese is very high in moisture and will make the cookies softer and more moist. Another is using instant pudding mix in the dough. This also adds moisture and can make the cookies more moist. Finally, using brown sugar instead of white sugar can also add moisture to the cookies and make them more moist. Underbaking the cookies slightly can also cause them to be moister as they will not have time to fully bake and dry out. Finally, adding sour cream or corn syrup to the dough can also add moisture and make the cookies more moist.
What is the secret to chewy cookies?
The key to chewy cookies is to let the dough rest in the fridge for at least an hour. This will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.
There are a few other things you can do to ensure chewy cookies. First, make sure you use butter or margarine instead of shortening when creaming together your wet ingredients. Shortening can make for drier, crumblier cookies. Second, don’t overmix your dough – mix just until all ingredients are combined. Overmixing can result in tough cookies. Finally, add a bit of Molasses to your recipe – this will add extra moisture and depth of flavor to your finished product.
Does brown sugar make cookies more moist?
When we use only brown sugar in a cookie recipe, the cookies will have more moisture and typically be chewier. This is because brown sugar contains molasses, which is a natural source of moisture. The molasses also gives the cookies a chewy texture.
Since the molasses in brown sugar is acidic, it reacts with baking soda to help leavening. This results in a puffier cookie. However, the acidity can also make the cookie less tender.
Overall, using brown sugar in your cookie recipe will result in a moister, chewier cookie with slightly less tenderness.
Why does brown sugar make cookies chewy?
Brown sugar is a type of sugar that contains molasses. The molasses gives the sugar a brown color and also makes it more moist than other types of sugar. This moisture helps to make cookies chewy, as well as giving them a slightly different flavor than if you used white sugar.
In addition to being more moist, brown sugar also has a higher acidity level than white sugar. This means that it can react with baking soda to help the cookies rise and become puffier.