Cookie Palooza: Brown Sugar Vanilla Cookies

Cookies are my least favorite dessert to photograph. Sometimes they just don’t look as appealing in a picture as they do in “real life.” As is the case with today’s Cookie Palooza cookie… Brown Sugar Vanilla Cookies. They taste great, but that’s just not coming across in the pictures since there are no add-ins to give the cookies dimension.

They are essentially a chocolate chip cookie without the chocolate chips. They get their flavor from, you guessed it, brown sugar and vanilla. While most chocolate chip cookie recipes call for using a combination of white and brown sugar which produces a cookie that is crispier, only using brown sugar in these cookies leaves you with a cookie that is chewier and denser. Something a little more comforting during these cold winter months. They are also the perfect cookie to make for anyone on your list who likes a simple cookie without much fuss.  

Brown Sugar Vanilla Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups light brown sugar

2 large eggs

2 tablespoons vanilla extract

Directions:

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer on medium speed, cream together the butter and sugar until light & fluffy. Beat in the eggs 1 at a time and then add in the vanilla extract.

With the mixer on low, add the flour mixture until combined. The dough will be very soft. Refrigerate for 30 minutes to firm up so the cookies won’t spread as much while baking.

Use a cookie a cookie scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges of the cookies begin to brown. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Vanilla Spritz Cookies

How is your holiday baking going? I’ve been squeezing it in while trying to finish up Christmas cards, Christmas shopping and Christmas gift crafting (i.e. knitting and crocheting.) I think I am on track to get it all done; if not there will be some late nights in my near future.

Today I am bringing you super simple and delicious Vanilla Spritz Cookies. So customarily when you make spritz cookies you pipe them through a cookie press, well, I tried that once and the results were horrible. So for these cookies I decided to pipe them using a pastry bag and a large star tip instead and the end result was great!

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To make the dough I began by beating butter in my stand mixer on medium speed for 30 seconds. Next I added in sugar and baking powder. Once those ingredients were well combined I added in an egg and vanilla bean paste. And finally flour.

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Next I transferred the dough to a pastry bag fitted with a large star tip and made simple piped drop cookies which I then sprinkled with festive colored sugar and sprinkles. Now, I went simple and just did simple drop cookies, but, you could get creative and pipe wreaths or different swirl designs.

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After baking them in a 375 F preheated oven for 8 minutes I removed them from the oven and transferred them to a wire rack to cool completely. Now, these cookies are of the dangerous variety… On the smaller side and super yummy. Which means you could grab a decent handful and munch away on them absentmindedly. But, since it’s the Holidays it’s okay!

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Vanilla Spritz Cookies

  • Servings: 72 cookies
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***Please note that I halved the recipe. Below is the original recipe with the original measurements. If you would like to make a smaller batch of cookies, i.e. 36, follow the measurements in the parenthesis. To get the 2 tablespoons of egg, whisk the egg and then measure it out. You might be tempted to use the entire egg, but, that would make the dough to watery and prevent you from being able to pipe or form the dough.

 

Ingredients:

1 1/2 cups unsalted butter, softened (3/4 cup / 12 tablespoons)

1 cup granulated sugar (1/2 cup)

1 teaspoon baking powder (1/2 teaspoons)

1 egg (2 tablespoons)

1 tablespoon vanilla bean paste* (1/2 tablespoon)

3 1/2 cups all-purpose flour (1 3/4 cup)

Sprinkles and Sugar Crystals to decorate

*If you do not have vanilla bean paste you can use an equal amount of vanilla extract

Directions:

Preheat the oven to 375 F. Line cookie sheets with parchment paper.

In a large bowl beat butter with a mixer on medium speed for 30 seconds. Add the sugar and baking powder, continue beating until well combined then add in the egg and vanilla bean paste. And finally the flour. Scrape the sides of the bowl as necessary during the mixing.

Transfer the dough to a pastry bag fitted with a large star tip and pipe drop cookies onto prepared cookies sheets. Sprinkle the cookies with decorative sugar and/or sprinkles.

Bake for 7-8 minutes, until the edges are firm but just beginning to brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.

 

Recipe slightly modified from Better Homes & Gardens 100 Best Cookies Magazine

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