The other day I saw a cookie for Brown Sugar Sugar Cookies. The idea intrigued me so much I knew I would have to experiment and play around with the idea of replacing the white sugar in my favorite sugar cookie recipe with all brown sugar. This seemed like a no-brainer to me. I love brown sugar more than I do white sugar, so why not add that molassesey goodness to one of my favorite cookie recipes. Once I decided to add brown sugar I decided why not add some extra molasses and some spices. The result was a soft, moist, spiced sugar cookie that almost resembled a gingerbread cookie, but yet super soft.
With a gingerbread base, how could we pair this cookie with anything else other than a buttery-cream cheese frosting. I have to say the combo was better than I had ever hoped. The brown sugar adds so much more flavor to the cookie portion than a traditional sugar cookie recipe. Combine that with delectable frosting and some sprinkles for a fall flair, and you have a cookie that will be showing it’s sugary-face often this fall in my kitchen. I can’t wait to see what you think of these cookies too 😉 Hope you love them!
Ingredients
- COOKIE
- 2 sticks butter
- 2 cups brown sugar
- 1/2 cup molasses
- 1/4 cup sour cream
- 2 eggs
- 1 1/4 tsp. salt
- 1 tsp. cinnamon
- Dash nutmeg
- 1 tsp. ginger powder
- 2 tsp. baking soda
- 2 tsp. vanilla
- 5-5 1/2 cups flour plus more for dusting on counter when rolling cookies out
- CREAM CHEESE FROSTING
- 1 stick butter softened
- 8 oz. cream cheese softened
- 2 lbs. powdered sugar might only need 1 1/2 lbs.
- 2 tsp. vanilla
- 1 capful butter flavoring
- Dash salt
Instructions
- COOKIES
- Preheat oven to 350 degrees. In a mixing bowl, add the butter and brown sugar. Cream these ingredients together until completely smooth and whipped. Add the molasses and sour cream and continue to mix. Add the eggs and the remaining ingredients, adding the flour one cup at a time. Once the dough is smooth and pulling away from the edge, put a lid or cloth over the dough and place the dough in the fridge for 15-30 minutes, or until slightly chilled. Once dough is cold, dust some flour onto a counter top surface. Place the dough on the counter. Dust a rolling pin with a little flour and roll the dough until 1/4-1/2 inch thick (depending how thick you like your cookies). With a cookie cutter or the top of a cup, press out several cookie shapes and put on a cookie sheet that has been greased or has a parchment liner on it. Bake the sheet of cookies for 7-8 minutes, or until the cookie is slightly golden brown and the cookies are cooked through (but not over cooked). Remove the cookies, place on a wire rack and cool. Make the frosting while cookies are cooling.
- FROSTING
- In a mixing bowl and with an electric mixer, beat together the butter and cream cheese until smooth. Add the vanilla, butter flavoring and salt and continue to mix. Add the powdered sugar and beat frosting until smooth and thick. If the frosting is too thick you can add a couple teaspoons of milk if needed. You will want the frosting fairly thick so that it will spread and stay on the cookies. When cookies are cool, frost with the frosting and top with your favorite toppings.
