Brown Sugar Sugar Cookies with Pumpkin Spice Whipped Butter Cream: Part 1
Let me start by saying this: AMAZING!!
Do you see how long the title of this post is? That's how good these cookies are. 10 words long good. Oh yeah.
One of the many reasons that I made these is for my friend's birthday, which just so happens to be tomorrow! Another reason is that I love fall! And I have also been wanting to try this recipe since I first saw this and this on LilaLoa. She is one of my absolute favorite bloggers and you should definitely check her blog out!
These cookies are different from other sugar cookies because they're made with brown sugar, rather than the usual white, granulated kind. Also, they don't have baking powder in them, but that's not a big deal. They don't spread much, if all. The brown sugar supposedly puffs up more than white sugar, which is why the baking powder is omitted.
Unfortunately, I didn't take any pictures of the dough making process, but hopefully my wonderful writing will paint a thousand pictures in your mine. Or maybe not.
To make these cookies, you need a lot of stuff. Mainly food stuff. Flour, sugar, eggs, you know the drill. First, cream the brown sugar and butter together. I personally used unsalted, since I prefer it for baking, but you can use either salted or unsalted.
After you have the butter and sugar creamed, add in the eggs. I added them one at a time, because again, I prefer it that way. I think that by doing them individually, they get more incorporated. But maybe it's just a myth. Once the eggs are mixed in, add vanilla and almond extract. The recipe said 1 teaspoon orange or almond extract, but I didn't have enough extract for a teaspoon. So I added what I had, which was about a half teaspoon.
If I were making these cookies with white sugar, like here, or the original recipe here, this would be the point that I add the baking powder. Since we used brown sugar this time, we don't add it in at all. But, do add salt. After the salt is mixed in, or it probably doesn't have to be mixed in separately, add flour. If you're going to mix up the dough and bake them right away, add 4 1/2 cups of flour. If you'll be mixing the dough up, chilling it for a while, then coming back to bake later, only use 4 cups.
This is the dough rolled out! Pretty, isn't it?
And the cookies!
This post only talks about the cookies, and the next one will talk about the frosting, which is also really good!
Brown Sugar Sugar Cookies, by LilaLoa:
1 cup butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange or almond extract
3/4 teaspoon salt
4 or 4 1/2 cups flour
Cream the butter and sugar together. Add eggs, vanilla, and extract. Mix those in well. Add salt and mix again (you may not need to mix again if you pix the salt in with the flour before adding either of them). Add flour 1 cup at a time. Roll out the dough on a lightly floured surface to about 3/8 inch thick. Bake at 375 F for 7 minutes.
I got 72 cookies out of this recipe using a 2.5ish inch cookie cutter.
Do you see how long the title of this post is? That's how good these cookies are. 10 words long good. Oh yeah.
One of the many reasons that I made these is for my friend's birthday, which just so happens to be tomorrow! Another reason is that I love fall! And I have also been wanting to try this recipe since I first saw this and this on LilaLoa. She is one of my absolute favorite bloggers and you should definitely check her blog out!
These cookies are different from other sugar cookies because they're made with brown sugar, rather than the usual white, granulated kind. Also, they don't have baking powder in them, but that's not a big deal. They don't spread much, if all. The brown sugar supposedly puffs up more than white sugar, which is why the baking powder is omitted.
Unfortunately, I didn't take any pictures of the dough making process, but hopefully my wonderful writing will paint a thousand pictures in your mine. Or maybe not.
To make these cookies, you need a lot of stuff. Mainly food stuff. Flour, sugar, eggs, you know the drill. First, cream the brown sugar and butter together. I personally used unsalted, since I prefer it for baking, but you can use either salted or unsalted.
After you have the butter and sugar creamed, add in the eggs. I added them one at a time, because again, I prefer it that way. I think that by doing them individually, they get more incorporated. But maybe it's just a myth. Once the eggs are mixed in, add vanilla and almond extract. The recipe said 1 teaspoon orange or almond extract, but I didn't have enough extract for a teaspoon. So I added what I had, which was about a half teaspoon.
If I were making these cookies with white sugar, like here, or the original recipe here, this would be the point that I add the baking powder. Since we used brown sugar this time, we don't add it in at all. But, do add salt. After the salt is mixed in, or it probably doesn't have to be mixed in separately, add flour. If you're going to mix up the dough and bake them right away, add 4 1/2 cups of flour. If you'll be mixing the dough up, chilling it for a while, then coming back to bake later, only use 4 cups.
This is the dough rolled out! Pretty, isn't it?
And the cookies!
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| Pre Bake |
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| Post Bake |
This post only talks about the cookies, and the next one will talk about the frosting, which is also really good!
Brown Sugar Sugar Cookies, by LilaLoa:
1 cup butter
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange or almond extract
3/4 teaspoon salt
4 or 4 1/2 cups flour
Cream the butter and sugar together. Add eggs, vanilla, and extract. Mix those in well. Add salt and mix again (you may not need to mix again if you pix the salt in with the flour before adding either of them). Add flour 1 cup at a time. Roll out the dough on a lightly floured surface to about 3/8 inch thick. Bake at 375 F for 7 minutes.
I got 72 cookies out of this recipe using a 2.5ish inch cookie cutter.
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