Best 5 Crunchy Nut Brown Sugar Cookies Recipes

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Indulge in the delightful symphony of flavors and textures with our Crunchy Nut Brown Sugar Cookies. These delectable treats are a perfect blend of sweet, nutty, and chewy, sure to tantalize your taste buds. Each bite offers a satisfying crunch from the generous amount of chopped nuts, complemented by the rich, caramelized flavor of brown sugar. These cookies are not just a dessert; they're an experience. The recipe includes two variations: the classic Crunchy Nut Brown Sugar Cookies and a tempting Chocolate Chip Crunchy Nut Brown Sugar Cookies. Both versions promise an explosion of flavors that will leave you craving more. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Crunchy Nut Brown Sugar Cookies.

Here are our top 5 tried and tested recipes!

CRUNCHY NUT BROWN SUGAR COOKIES



Crunchy Nut Brown Sugar Cookies image

This recipe was given to me quite some time ago by a friend of the family. My husband is not a big cookie lover, but he loved these, so I requested the recipe. Shortening can be substituted for butter for a crispier cookie.

Provided by GzNKz4evr

Categories     Drop Cookies

Time 1h

Yield 3 dozen

Number Of Ingredients 7

1 cup butter (room temperature)
2 1/4 cups brown sugar (packed)
1/2 teaspoon salt
2 eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup walnuts (crushed)

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except flour and walnuts in a mixing bowl. Mix well.
  • Gradually add flour until well mixed.
  • Add walnuts. You can substitute any nut you prefer.
  • Variation: I have occasionally omitted the nuts for chocolate chips - or used both. I would almost say they are better than the toll house recipe.
  • Bake cookies for about 12 minutes on a cookie sheet.
  • Enjoy!

Nutrition Facts : Calories 1851.4, Fat 91, SaturatedFat 42.5, Cholesterol 286.7, Sodium 1234, Carbohydrate 247, Fiber 5.4, Sugar 161.6, Protein 21.7

CRISP SUGAR COOKIES



Crisp Sugar Cookies image

My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. -Evelyn Poteet, Hancock, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 9

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
5 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup 2% milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 117 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

BROWN SUGAR COOKIES



Brown Sugar Cookies image

These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!

Provided by Noelle Hall

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 50m

Yield 60

Number Of Ingredients 8

2 cups brown sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
  • Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
  • Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 g

BROWN SUGAR COOKIES



Brown Sugar Cookies image

These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.

Provided by Food Network Kitchen

Categories     dessert

Time 3h55m

Yield about 30 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

Steps:

  • For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
  • Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
  • Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
  • Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
  • For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
  • Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

CHEWY SUGAR COOKIES



Chewy Sugar Cookies image

This version of the sugar cookie has a slightly crispy edge and a super chewy center--thanks to increasing the sugar and baking at a higher temperature. Roll the cookies in colored sugar instead of granulated for a sparkly upgrade.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 7

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 cups sugar, plus more for rolling
2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a small bowl.
  • Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.
  • Put some sugar in a small bowl. Scoop heaping tablespoonfuls of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. (There will be additional batter for a second batch.)
  • Bake until the bottoms and edges are barely golden brown, 12 to 14 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
  • Don't overmix the cookie dough. Overmixing will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies at a high temperature for a short amount of time. This will help the cookies develop a crispy exterior and a chewy interior.
  • Let the cookies cool on a wire rack before serving. This will help them crisp up.

Conclusion:

These crunchy nut brown sugar cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with your friends and family. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed!

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