Best 13 Grandmas Sugar Cookies With Brown Butter Icing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to classic comfort food, few things can beat the taste of grandma's sugar cookies with brown butter icing. This timeless recipe has been passed down from generation to generation, creating cherished memories and a sense of nostalgia for many. Whether you're looking to bake a batch for a special occasion or simply want to indulge in a sweet treat, this article will guide you through the process of creating the perfect grandma's sugar cookies with brown butter icing. Using simple ingredients and easy-to-follow instructions, you'll be able to whip up a batch of these delicious cookies that will delight your taste buds and transport you back to simpler times.

Here are our top 13 tried and tested recipes!

GRANDMA'S SUGAR COOKIES



Grandma's Sugar Cookies image

This is one of my great-grandmother's recipes that I received years ago from one of my great-aunts. We bake these cookies for holidays and other special occasions. -Kristy Deloach, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 dozen 2-1/2-inch cookies or 1-1/2 dozen 4-1/4-inch cookies.

Number Of Ingredients 13

2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs, lightly beaten
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
ICING:
4 cups confectioners' sugar
1/4 teaspoon almond extract
1/2 to 2/3 cup evaporated milk
Assorted food coloring and decorations of your choice

Steps:

  • In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 62mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES



Grandma Minnie's Old Fashioned Sugar Cookies image

This is my great-grandmother's sugar cookie recipe.

Provided by Jessica McDonald

Categories     Desserts     Cookies     Sugar Cookies

Yield 78

Number Of Ingredients 8

3 cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
1 cup butter
1 egg, lightly beaten
3 tablespoons cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) .
  • Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
  • On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
  • Bake for 6 to 8 minutes, or until delicately brown.

Nutrition Facts : Calories 51.4 calories, Carbohydrate 6.3 g, Cholesterol 9.4 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 39.8 mg, Sugar 2.6 g

BROWN BUTTER AMISH SUGAR COOKIES WITH BROWN BUTTER ICING



Brown Butter Amish Sugar Cookies with Brown Butter Icing image

The very BEST sugar cookies -- soft, puffy, and melt-in-your-mouth texture, now made with brown butter in both the cookie dough and the icing! Brown Butter Amish Sugar Cookies are next-level incredible, but no surprise there: brown butter makes everything better.

Provided by Sarah

Categories     Cookies

Time 3h20m

Number Of Ingredients 15

1 1/4 cups unsalted butter (cut into cubes)
1 cup vegetable or canola oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
2 tsp. vanilla extract
4 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
3/4 cup unsalted butter (cut into cubes)
3 - 4 cups powdered sugar
pinch of salt
1/4 - 1/3 cup heavy cream
2 tsp. vanilla extract

Steps:

  • Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from 'brown' to 'burned' very quickly.
  • Remove from heat, and cool for 10 minutes.
  • Carefully transfer to a heatproof jar or bowl, making sure to get alllllll the particles and brown bits from the pan... these are important!
  • Refrigerate brown butter until firm.
  • Bring brown butter to room temperature... I know, I know.
  • In a large mixing bowl, beat the brown butter, oil, and sugars until combined.
  • Beat in eggs and vanilla.
  • In a large bowl, whisk together flour, baking soda, cream of tartar, and salt.
  • In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be thick and a little crumbly.
  • Line baking sheets with parchment paper or silicone baking mats.
  • Drop dough by rounded teaspoonfuls onto baking sheets.
  • Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  • Remove to wire racks to cool completely.
  • Following the same instructions above, brown the butter.
  • Remove from heat, cool 2-3 minutes, and *carefully* transfer to a heatproof mixing bowl.
  • Add 3 cups powdered sugar, salt, 1/4 cup heavy cream, and vanilla, and beat until smooth. The icing could appear to seize or separate at some point, but it just needs mixed thoroughly to emulsify it. Keep beating til smooth if you encounter texture issues -- it's not ruined, just needs a good mixing. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
  • Ice cookies, and allow to set.
  • Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!

GRANDMA'S BROWN SUGAR COOKIES



Grandma's Brown Sugar Cookies image

I get stuck in a rut of making chocolate chip cookies. This is a unique cookie recipe from my grandmother.

Provided by melijohns

Categories     Dessert

Time 20m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 6

1 cup butter, softened
3/4 cup brown sugar, packed
1 egg
2 cups flour
1 teaspoon baking soda
raw sugar, for dipping

Steps:

  • Preheat oven to 350^.
  • Cream butter and brown sugar.
  • Add egg, flour, and baking soda.
  • Shape into small balls and place on cookie sheet.
  • Using a small glass with a decorative bottom, dip bottom into a cup of water, then into raw cane sugar. Press down on cookie dough to flatten cookie.
  • Bake 10-12 minutes.

Nutrition Facts : Calories 89.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.7, Sodium 83.4, Carbohydrate 9.8, Fiber 0.2, Sugar 4.5, Protein 0.9

GRANDMOTHER'S BROWN SUGAR COOKIES



Grandmother's Brown Sugar Cookies image

Roll and cut cookies, a real easy to work with dough. Can be rolled again and again. Makes lots of cookies!

Provided by Pat Melcher

Categories     Desserts     Cookies     Sugar Cookies

Yield 24

Number Of Ingredients 7

3 cups packed brown sugar
¾ cup shortening
¾ teaspoon cream of tartar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
¾ teaspoon baking soda

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cream together the sugar, shortening and eggs. Add vanilla and mix well.
  • In a separate bowl, mix together the flour, baking soda, and cream of tartar. Add to brown sugar mixture and stir until it is a soft dough.
  • Roll out, cut with cookie cutters and bake for 8 to 10 minutes.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 47 g, Cholesterol 31 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 59.3 mg, Sugar 26.8 g

GRANDMA'S BUTTER COOKIES



Grandma's Butter Cookies image

These are easy cookies to make and very easy to eat! Can't go wrong with Grandma's Butter Cookies! Hope you enjoy!

Provided by BA15shortcake

Categories     Dessert

Time 18m

Yield 12 24 cookies

Number Of Ingredients 5

1 cup butter
1 egg
1/2 teaspoon vanilla
1/2 cup sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 350 degrees F.
  • In large mixing bowl or electric mixer beat; butter, egg, vanilla, and sugar.
  • Then add 2 1/2 cups of flour to mixture and mix until creamy.
  • Roll out dough on flat surface until about 1/2 inch thick.
  • Use cookie cutters of your choice to cut the dough.
  • Place the dough on a greased cookie sheet, and bake for 8-10 minutes.
  • After removing the cookies from the oven, let them cool.
  • Frosting and sprinkles are opptional but recommended by Grandma herself!
  • Enjoy!

Nutrition Facts : Calories 269.1, Fat 16, SaturatedFat 9.9, Cholesterol 56.2, Sodium 141.6, Carbohydrate 28.3, Fiber 0.7, Sugar 8.4, Protein 3.4

FROSTED BROWN SUGAR COOKIES



Frosted Brown Sugar Cookies image

These old-fashioned, cake-like cookies are sweet and buttery. They pair equally well with a glass of cold milk or a cup of hot coffee.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 cup sour cream
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
BROWN SUGAR FROSTING:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar

Steps:

  • In a small bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.

Nutrition Facts : Calories 335 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 239mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.

GRANDMA TIBBITTS SUGAR COOKIES



Grandma Tibbitts Sugar Cookies image

This recipe was handed down from my great grandmother. It took a few years to figure out the exact measures. These cookies are very soft and if you want to use a cutter, the dough should be refrigerated a couple hours. I use a three inch biscuit cutter. You can also drop these if you are short on time. Sprinkle tops with colored sugar or whatever decorative confection you like. These are good plain also.

Provided by UPATNINE

Categories     Desserts     Cookies     Sugar Cookies

Time 30m

Yield 24

Number Of Ingredients 8

1 cup lard
2 cups white sugar
2 eggs
1 cup buttermilk
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the lard and sugar. Beat in the eggs one at a time, then stir in the buttermilk. The mixture will be very runny at this point. Combine the flour, baking soda, nutmeg and salt; stir into the buttermilk mixture by hand using a wooden spoon. Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets. For cut out cookies, the dough should be refrigerated for a couple of hours. Roll out to 1/2 inch thickness and flour your cookie cutter between each cut.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 33.1 g, Cholesterol 24 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 166.3 mg, Sugar 17.3 g

SOUR CREAM COOKIES W/ BURNT BUTTER ICING



Sour Cream Cookies W/ Burnt Butter Icing image

This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!

Provided by Tina7836

Categories     Drop Cookies

Time 30m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter (for icing)
2 cups powdered sugar (for icing)
1 teaspoon vanilla (for icing)

Steps:

  • Mix together:.
  • Shortening, granular sugar & eggs.
  • Stir in:.
  • Sour cream and vanilla.
  • Sift together & stir in: (an electric mixer may be used).
  • Flour, soda, baing powder and salt until well mixed.
  • Chill in refridgerator for at least 1 hour.
  • Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
  • Icing: (Icing lovers may want to double, I recomend it!).
  • While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
  • Remove from stovetop.
  • Blend in powdered sugar gradually.
  • Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
  • **You may want to use different food colorings to suit the holiday/occation**.

Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6

GOOD-AS-GRANDMA'S SUGAR COOKIES



Good-As-Grandma's Sugar Cookies image

Sugar cookies that are as good as your grandma's! They're delicious!

Provided by Brittany

Categories     Desserts     Cookies     Sugar Cookies

Yield 36

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
1 egg
3 teaspoons milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  • Cream the butter and the sugar together until light and fluffy. Beat in the egg, milk and vanilla.
  • Sift the flour, baking powder and salt together. Add the flour mixture the butter mixture and stir to combine.
  • Drop teaspoonfuls of the dough on the prepared baking sheets and bake at 400 degrees F (205 degrees C) for 5 to 8 minutes or until just golden.

Nutrition Facts : Calories 107.1 calories, Carbohydrate 13.6 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 91.1 mg, Sugar 5.6 g

GRANDMA'S FAVORITE SUGAR COOKIES



Grandma's Favorite Sugar Cookies image

"Whenever company came to our house, my mother would bring out a batch of her sugar cookies," says Ann DeHass, Walnut Creek, Ohio. "To this day, our whole family holds this recipe dear."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup plus 2 teaspoons sugar, divided
1 egg
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sour cream
27 to 30 raisins

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts :

GRANDMA SHEETS' SUGAR COOKIES



Grandma Sheets' Sugar Cookies image

This is my Grandma's recipe -- very light in color even though there are eggs in it. We lived in southern Ohio -- besides being coarse and thick they are not terribly sweet, even with the sugar on top. They're the best! (I have to add up to 9 cups of flour because of humidity where I live.)

Provided by Kathy Sheets

Categories     Desserts     Cookies     Sugar Cookies

Yield 48

Number Of Ingredients 8

2 cups white sugar
1 cup shortening
2 teaspoons baking powder
1 teaspoon ground nutmeg
3 eggs
1 cup milk
1 teaspoon baking soda
5 cups all-purpose flour

Steps:

  • Mix together the sugar, shortening, baking powder and ground nutmeg. Beat the eggs and add to mixture. Combine the milk and baking soda and pour into mixture. Add the flour. You can start out with a good mixer at first but you'll need to switch to hand-mixing when dough gets too thick, adding enough flour so the dough is not too sticky and you can roll it out to about 1/4 inch or so.
  • Flour counter and rolling pin and top of dough. If it is very humid where you live it may help to refrigerate dough 15 minutes or so and you can also refrigerate the portion of the dough that you're not presently working with. Roll out dough to 1/4 inch. Cut out with any cookie cutter and place on cookie sheet.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for about 8 minutes, or until ever so lightly browned around edges or on bottom. Remove from sheets and cool on flattened grocery bags or wire racks.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 18.6 g, Cholesterol 12 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 53.3 mg, Sugar 8.6 g

OATMEAL COOKIES WITH BROWN-BUTTER ICING



Oatmeal Cookies With Brown-Butter Icing image

Found in the Seattle Times - the recipe is courtesy of Joanne Miller of Westminster, Md, via The Baltimore Sun. Full of all the good stuff!

Provided by Busters friend

Categories     Drop Cookies

Time 1h

Yield 60 cookies

Number Of Ingredients 22

1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/2 cups light-brown sugar, packed
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ginger, ground
1 teaspoon nutmeg, freshly ground
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon salt
1/4 teaspoon clove, ground
2 1/2 cups quick-cooking oats
1 cup raisins
1 1/2 cups walnuts, chopped
1 teaspoon pure vanilla extract
1/2 cup butter
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
3 -4 teaspoons water

Steps:

  • Preheat the oven to 350 degrees.
  • Sift together the flour and these dry ingredients: soda through cloves. Set aside.
  • Using an electric mixer, cream together the butter, shortening and sugar until fluffy. Add the eggs and beat until mixture is light in color, then add the buttermilk.
  • Stir the dry ingredients ito the butter mixture. Fold in the oats, raisins, walnuts and vanilla, blending well.
  • Drop by rounded teaspoons onto greased cookie sheets. Bake for 12 to15 minutes.
  • Meanwhile, make the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from heat; stir in the powdered sugar and vanilla. Stir in enough water to make an icing of drizzling consistency and drizzle over warm cookies.

Tips:

  • Use high-quality butter. The quality of your butter will have a big impact on the flavor of your cookies. Look for a butter that is made from fresh cream and has a high butterfat content (82% or higher).
  • Brown the butter. Browning the butter gives it a nutty, caramelized flavor that will enhance the flavor of your cookies. To brown butter, melt it in a saucepan over medium heat. Cook the butter, stirring constantly, until it turns a light brown color and smells nutty.
  • Chill the dough. Chilling the dough before baking helps to prevent the cookies from spreading too much. It also makes the dough easier to handle.
  • Bake the cookies at a high temperature. This will help to create crispy edges and a chewy center.
  • Don't overbake the cookies. Overbaked cookies will be dry and crumbly. Bake the cookies just until they are set around the edges and the tops are just beginning to brown.

Conclusion:

These sugar cookies with brown butter icing are a classic holiday treat that is sure to please everyone. The cookies are soft and chewy, with a crispy edge and a delicious brown butter flavor. The icing is rich and creamy, with a hint of maple syrup. These cookies are perfect for Christmas, Hanukkah, or any other special occasion.

Related Topics