If you’re debating what to bake for the holiday or just to snack on any time that doesn’t involve a lot of work while being delectable, then I have the perfect recipe for you. My recipe for brown sugar cookies couldn’t be any simpler or more delicious. They are thin and crispy delights with somewhat of a butterscotch flavor thanks to brown sugar goodness and vanilla that make them so delicious.
As promised, my recipe uses canola oil instead of shortening or butter and hardly requires the same amount of creaming to slow you down in the kitchen. All that you really need to do is just mixing the oil, sugar, egg, and vanilla in one mixing bowl until creamy. Then you sift together the flour, baking powder and soda before adding the dry to the moistened ingredients in the first mixing bowl. Afterwards, it is just rolling this dough out and cutting into shapes.
The trick to these brown sugar cookies is rolling them out on a floured surface as thin as you can. The thinner that this cookie dough is determines how crisp they will be.
Use whatever cookie cutters that you have in your collection to form the shapes. If you don’t have any cookie cutters on hand, you always use a glass or a lid from a jar such as a peanut butter lid. I have tons of cookie cutters, but I didn’t feel like hunting for them so I used a clean peanut butter jar lid to press into the dough. This works fine.
You may prefer a slightly thicker cookie. In that case, just roll out the dough a bit thicker. However, it will change the texture into a chewy, but somewhat softer cookie.
After you roll out the dough, you also can sprinkle these cookies with brown sugar or decorate them with an icing. I do that sometimes, but honestly these taste delicious just as they are.
I hope that you’ll will want to try my brown sugar cookie recipe because it is a keeper. Another excellent sugar cookie recipe that I make is my best sugar cookies that is also worth trying.
Easy Crisp Brown Sugar Cookies
½ cups of canola oil
1 large egg
1 3/4 cup of flour
½ teaspoons of salt
1 cup of light brown sugar, firmly packed
1 teaspoon of vanilla
½ teaspoons of baking powder, leveled
In a large mixing bowl, mix the oil, sugar, egg, and vanilla with your electric mixer until creamy.
In another mixing bowl, sift together the flour, baking powder and salt.
Now slowly stir in some of the sifted dry ingredients to the moistened ingredients and mix thoroughly until all the ingredients are incorporated.
Turn the dough out onto a floured surface and roll it out as thin as possible.
Use your cookie cutters with your favorite shapes, bottom of a glass or a clean lid to cut the shapes.
These cookies won’t spread out.
Place on lightly greased cookie sheets and bake in a 350-degree oven for about five minutes for thin cookies or about seven minutes for slightly thicker cookies. (The edges will brown slightly.)
Give these cookies about one minute before removing them from the pans.
ENJOY!
My recipe for brown sugar cookies couldn’t be any simpler or more delicious for these thin, crisp cookies with a hint of butterscotch flavor.
Course:
Desserts
Cuisine:
American
Keyword:
brown sugar cookies, crispy, easy recipe, holiday baking
:
-
½
cups
of canola oil -
1
large egg -
1 3/4
cup
of flour -
½
teaspoons
of salt -
1
cup
of light brown sugar
firmly packed -
1
teaspoon
of vanilla -
½
teaspoons
of baking powder
leveled
-
n a large mixing bowl, mix the oil, sugar, egg, and vanilla with your electric mixer until creamy.
-
In another mixing bowl, sift together the flour, baking powder and salt.
-
Now slowly stir in some of the sifted dry ingredients to the moistened ingredients and mix thoroughly until all the ingredients are incorporated.
-
Turn the dough out onto a floured surface and roll it out as thin as possible.
-
Use your cookie cutters with your favorite shapes, bottom of a glass or a clean lid to cut the shapes.
-
These cookies won’t spread out.
-
Place on lightly greased cookie sheets and bake in a 350-degree oven for about five minutes for thin cookies or about seven minutes for slightly thicker cookies. (The edges will brown slightly.)
-
Give these cookies about one minute before removing them from the pans.
-
ENJOY!
