Monday, December 31, 2012

Soft Brown Sugar Cookies

        This was another great find by my wife on Pinterest+Susie Buetow posted this on her Susie QT pies Scraps of Life blog and said I could share on my blog. You'll want to give these a try.
I added the frosting while it was still warm and runny to give
it that smooth coating.
        This recipe was a hit. I brought some to a family get together and received a lot of positive comments about these. I think for me the best part was the flavor. The sour cream and the brown sugar make for a really nice sweet flavor. I've always preferred the taste of brown sugar over white. I do like the flavor of molasses  so brown sugar is a welcome change from standard white granulated sugar. The taste is smooth with a hint of creaminess from the sour cream and a hint of molasses from the brown sugar. Great combination in my opinion.  Also, and I think this has a lot to do with the sour cream, these are extremely soft. I think I would have preferred them a little stiffer and more chewy, but that is my opinion and preference.  If you are a fan of super soft cookies, then these are the best sugar cookies in that category that I am aware of. Without further delay, here is the recipe.
Preheat oven to 350 degrees Fahrenheit. 
  • 2/3 cup softened butter
  • 1 & 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoonful vanilla extract
  • 2 & 1/2 cup flour
  • 1/2 teaspoonful baking powder
  • 1 teaspoonful baking soda
  • 1/2 teaspoonful salt
  • 1 cup sour cream
         Cream together the sugar and butter. Beat in eggs one at a time and add the vanilla. Continue creaming the mixture until light. In another bowl mix together with a whisk the flour, baking powder, baking soda and the salt. Slowly add flour mixture and sour cream to creamed mixture by alternating portions. Mix well. 
        Drop by spoonfuls onto a lightly greased cookie sheet. Bake for 8 - 10 minutes. Cool on a wire rack. After cookies are cool, frost with Browned Butter Frosting. 
        Makes 2 - 4 dozen depending on spoonful sizes.

Browned Butter Frosting
  • 1/4 cup butter
  • 1 & 1/2 cup powdered sugar
  • 2 tablespoonfuls milk
        Melt butter over medium heat in a suitable saucepan. Heat the butter until it turns golden brown. Keep an eye on the butter as it will go from melted to brown very quickly. You don't want to miss it and over cook the butter. Remove from heat and stir in powdered sugar. Add milk until the desired consistency is met.

        One thing I noticed when taking them off the sheet, was that my vinyl spatula was tearing the cookies up on the bottom. I switched to a metal spatula that was much thinner and I was able to get the cookies from the sheet to the cooling rack much easier. I personally prefer sugar cookies without frosting. So I made most of them plain. However, the Browned Butter Frosting that was suggested in the recipe seemed likely to enhance the overall flavor. So I made some to try. While I still think I personally liked them better plain, the frosting was great and really did enhance the already great flavor of the cookies.  Don't skip the frosting just because you don't normally like frosting on your cookies. At least give it a try. 
        At any rate these where great. I look forward to enjoying them again. I recommend giving them a try.

1 comment:

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