Eloise's Brown Sugar Cookies (shape cookies). This is a quick and easy sugar cookie perfect for your favorite cutout cookies. watch. Should be light in color with light browning on the edges. Brown sugar cookies rolled in confectioners' sugar are fun cookie to make during the holiday season.

It's my favorite kind of sugar cookie! That said, I'm especially partial to this particular recipe because it's cut-out-friendly and will hold the shape of whatever cute cookie cutters. Sprinkle cookies, chocolate chip cookies, frosted cookies - the more stuff going on, the better. You can cook Eloise's Brown Sugar Cookies (shape cookies) using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eloise's Brown Sugar Cookies (shape cookies)

1. It's 2 cups of brown sugar.
2. Prepare 1/2 cup of lard (Snowdrift or Crisco).
3. It's 2 of eggs.
4. You need 1 cup of sour cream.
5. Prepare 1 tsp of baking soda.
6. It's 1 tsp of nutmeg.
7. You need 6.5 cups of flour.
8. Prepare 4 tbsps of unsalted butter.
9. You need .5 lb of powdered sugar.
10. Prepare .5 tsp of vanilla extract.
11. You need .75 tsp of almond extract.
12. It's 1/3 cup of heavy whipping cream.

Sometimes I prefer a pure, simple cookie like sugar cookies without the icing. (I can't believe I'm saying that because I love icing!) Today's recipe highlights my favorite flavor: brown sugar. The BEST Sugar Cookie Recipe with an easy to make cookie frosting. These cookies don't spread, giving you defined edges! Lots of notes for perfect You can decorate these cookies with sanding sugar, or you can use my recipe below for a simple (and tasty!) pipe-able sugar cookie frosting (one.

Eloise's Brown Sugar Cookies (shape cookies) step by step

1. To make the frosting, combine butter, 1/2 cup powdered sugar, vanilla and almond extracts. Beat at medium speed and add remaining powdered sugar alternately with the heavy whipping cream. Beat until smooth. Set aside until cookies are baked..
2. Cream together in a mixer: brown sugar, lard, eggs.
3. Mix together and add to the above: sour cream, baking soda, nutmeg.
4. Add flour enough to make a soft (but not sticky) dough..
5. Roll out dough (on a well floured board) to about 1/4 inch thick, cut into desired shape with a cookie cutter, lift carefully and place on a buttered (greased) cookie sheet or baking pan..
6. Bake at 425 degrees. Size of cookies determines the length of baking time (about 10-14 minutes). When cool, frost and sprinkle with colored sugar..

These are not your ordinary oatmeal cookies. The recipe calls for way fewer oats than most, which, strangely, makes for much better oatmeal cookies. Have you ever wanted to make chocolate chip cookies but do not have brown sugar? You are in luck we can use honey or maple syrup as a substitution. Cut out cookie shapes and lay on the prepared cookie sheet.