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Brown sugar spice cookies are a delightful alternative to the standard sugar cookies recipe. The brown dough lends itself perfectly to autumn shaped cookie cutters like maple leaves or pumpkins. The recipe is very easy to make, yielding approximately 6 dozen cookies from one batch.
Prior to beginning any baking project, make sure to gather your entire cookie baking supplies and the ingredients into one area. This step helps to eliminate any unnecessary trips to the market halfway through the preparation of the cookie dough.
Since this is a cookie recipe that requires a lengthy amount of time in the refrigerator to chill, approximately 2 hours, do not turn on the oven to preheat it until closer to the time that you will be rolling out the cookies and cutting them into shapes.
The recipe includes the following ingredients:
1 ½ cups softened butter
2 cups packed brown sugar
4 cups all-purpose flour
2 teaspoons cinnamon
1-teaspoon ground nutmeg
½ teaspoon ground cloves
1/4-teaspoon baking soda
To prepare this cookie recipe you will need two bowls, one large and one medium. You will also need an electric mixer, spatula, cookie baking sheet, parchment paper, scrapers, spatula and a wire cookie cooling rack. Quality mixing cups and spoons are best for measuring the ingredients as they will hold their shape longer and withstand the intense use over the years.
Begin with the small bowl and cream the butter and brown sugar together, adding the egg slowly. Beat until the mixture is light and fluffy.
In a larger bowl, combine the flour, cinnamon, nutmeg, ground cloves and baking soda. Mix until well blended and then combine with creamed mixture. Mix well.
Cover tightly with plastic wrap. Chill until firm, approximately 2 hours.
As you remove the brown sugar spice cookie dough from the refrigerator, preheat the oven to 350 degrees.
Roll out onto a floured surface to 1/8” thick. Use cookie cutters to cut the cookie dough into a variety of shapes and sizes. Place on an ungreased cookie sheet, lined with parchment paper.
Bake at 350 degrees for 8-10 minutes or until lightly browned, carefully transfer to a wire cooking rack.
These cookies are Good! I did add more flour to make the dough to make it just right, and if you mixture is a little creamy and not stiff even after 2 hours just wait another hour or so! The cookies are soft, I made them for my family and even put them in a cookie tin! You have to make them! Five stars!
|Jennifer Mathes, Ph.D.|