Brown Sugar Roll-Out Cookies {Recipe}

I have always wanted to host one of those holiday cookie swap parties, but when Christmas comes around it always seems like there is never enough time for me to get something organized.  So, this year when my friend Julie told me about The Great Food Blogger Cookie Swap I was very excited to sign up.

I received three names and  sent one dozen cookies to each person.  In return, I received three different boxes of cookies myself.  Not only was it fun to get cookies, I also REALLY enjoyed making three different sets of cookies to send out.

This was my favorite set…

One of the rules of the swap was that I use and publish a new recipe with my post, so I  thought it was the perfect time to drag out my brown sugar roll-out recipe.  The nice thing about these cookies is that you can make minor adjustments and completely change the cookie.  In this case I added a little orange flavoring and spice.  I call it “almost” gingerbread because it has a hint of gingerbread flavor but it’s still not quite gingerbread.

Brown Sugar Roll-Out Cookies

Yield: 2 1/2 dozen

Brown Sugar Roll-Out Cookies

Ingredients

  • 3/4 c. unsalted butter
  • 1 1/2 c. dark brown sugar
  • 2 eggs
  • 1 tbsp. milk, half and half, or orange juice
  • 2 tsp. extract or emulsion {I used orange and vanilla}
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 c. all-purpose flour
  • 2 tsp. cinnamon {spices optional}
  • 1 tsp. nutmeg
  • dash ground cloves

Instructions

  1. Cream together butter and sugar. Add eggs, extract, and orange juice. Mix until fluffy. Sift together dry ingredients a cupful or so at a time until all of the dry mixture is incorporated. The dough should be soft but not sticky. If it’s sticky, add flour little by little until it isn’t.
  2. Divide dough into three parts, wrap in plastic wrap and chill for at least 30 minutes.
  3. Roll to 1/4 inch thickness and cut into shapes. Dusting lightly with flour as needed.
  4. Bake 375 for 8-10 minutes until tops are not shiny.
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For all of you weigh your ingredients…cross my heart I did this for you.  The problem is, I wrote the numbers on a tiny scrap of paper which of course got lost.  I even went as far into doing the dreaded trash can dig without any luck, but I will be making these again very soon, and I will redo the measurements as soon as possible.

If you aren’t a gingerbread lover leave out the spice, or use cinnamon only.  This is a very adaptable recipe and produces a rich, tasty cookie perfect for decorating or eating alone.

I hope everyone enjoyed their cookies as much as I enjoyed decorating them and I would also like to thank the lovely ladies that sent cookies to me last week.  It was a treat for the whole family.

Hopefully next year I can organize a real live cookie swap.  But until then, this is the next best thing!  I hope everyone has a wonderful week full of the Christmas spirit.

Only twelve more days until Christmas!  Are you ready?!

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Comments

  1. 81
    Laura says:

    Made these cookies tonight and they taste awesome. What a great recipe. Can’t say that my icing designs will turn out as good as yours, but at least they will taste good! :)

  2. 82
    Tersa says:

    WOW!!! Those are THE most beautiful cookies I have ever seen!! I cannot wait to try this recipe as well as your other sugar cookie recipe. Thanks for posting!

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