Brown Sugar Cookies
Brown sugar cookies are delicately sweet, with a soft texture from ground almonds. Roll them thin for crisp cookies, make sandwich cookies, or pair with ice cream. Perfect for holidays or everyday treats!
These brown sugar cookies are simple yet irresistibly delicious. Softly sweet with a rich caramel-like flavor from the brown sugar, they have a delicate texture thanks to finely ground almonds. Roll them thin for crisp cookies or sandwich them with jam, frosting, or even ice cream for a treat that’s both versatile and elegant. Perfect for lunch boxes, holiday trays, or everyday snacking!
How to Make Brown Sugar Cookies
- Make the cookie dough by creaming butter and brown sugar, then mixing in the egg and vanilla.
- Whisk together the dry ingredients and blend into the creamed mixture along with the ground almonds.
- Chill the dough briefly, then roll it out on a floured surface to your preferred thickness.
- Cut out shapes with cookie cutters and bake until just set, about 10 minutes.
- Cool completely before serving plain, dusting with powdered sugar, or making sandwich cookies.
Recipe Variations
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Swap the ground almonds for finely ground pecans, hazelnuts, or walnuts.
- Sprinkle the cookies with coarse sugar before baking for a subtle crunch.
- Make sandwich cookies with chocolate ganache, buttercream, or fruit jam.
- For a fun twist, drizzle cooled cookies with a light glaze or melted chocolate.
How to Store
Room temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days.Freeze: Place cookies in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature before serving.
Freeze the dough: Wrap the cookie dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling and baking.
Brown Sugar Cookies
These rolled cookies are made with brown sugar and some ground almonds. Brown sugar cookies are great for lunch boxes and snacks or sandwich cookies.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 3/4 cups cake flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup ground almonds
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F and position a rack in the center of the oven. Line baking sheets with parchment paper or leave them ungreased.
- Make the Cookie Dough: In a mixing bowl with an electric mixer, beat the butter and brown sugar together until light and fluffy. Beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. With the mixer on low speed, blend the dry mixture into the creamed mixture. Stir the ground almonds into the cookie dough.
- Refrigerate: Chill the dough for about 20 to 30 minutes.
- Roll and Cut: On a floured surface, roll the dough out to a thickness of about 1/8 to 1/4 inch. Cut the dough out with cookie cutters and arrange them on the prepared baking sheets.
- Bake: Transfer the baking sheet to the oven and bake for approximately 10 minutes, until the cookies are set. Cool on a rack.
Notes
*To make cake flour with all-purpose, remove 3 tablespoons of flour from the 1 3/4 cups and add 3 tablespoons of cornstarch; sift and use the homemade cake flour in the recipe.
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