Brown Sugar Cookies

Brown Sugar Cookies new WM 400 My daughter and I have made these awesome cookies since she was very small. Make a batch today with your daughter!

WARNING: Do NOT use margarine in this cookie


2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup firmly packed mounding out of the cup brown sugar
2 eggs
2 t pure vanilla extract – get the good stuff do not use Imitation Vanilla
3 1/4 cup flour (plus a little extra for rolling out)
1 t baking soda
1 t salt


Preheat oven to 375° F.

In a large bowl and using an electric beater, cream the shortening, butter, both sugars, eggs, and vanilla (go ahead and slurp in a bit of extra vanilla).brown sugar cookies uncooked

In a separate bowl, combine the flour, soda, and salt.

Gradually add the flour mixture to the creamed mixture, stirring by hand until it is well incorporated.

Turn out onto a floured board or surface and shape into two long logs – each about 2 inches or so in diameter.

Slice into rounds about 1/2 inch thick each.

Arrange on ungreased cookie sheets and bake about 7-8 minutes. It’s better to slightly under cook these rather than over so they remain chewy… unless you love a crisp cookie. They are tasty either way.

If you accidentally make them crispy, no worries. Store them in a sealed container with a slice of soft bread. They’ll turn up chewy pretty quick. I have no idea why. Some sort of science there.

Optional Easy Peasy Method: Instead of rolling the logs and slicing, just scoop with a large spoon right onto the sheet – or better still, right onto those fabulous Reynold’s Wrap Non-Stick things. Excellent product.

Peace and Cookies for Everyone.

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