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Brown Sugar Cookies II

Rated as 4.57 out of 5 Stars

"This dough can be frozen for up to 3 months and you can make variations with chocolate chips, oatmeal coconut, peanut butter, nuts or fruit."
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servings 185
Original recipe yields 30 servings (5 1/2 dozen)


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  1. Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
  2. Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
  3. Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
  6. CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.

Nutrition Facts

Per Serving: 185 calories; 9.1 24.3 1.9 23 156 Full nutrition

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Read all reviews 75
  1. 83 Ratings

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Most helpful positive review

I risked using non-hydrogenated margarine (yey, no trans fats!) instead of the shortening/butter, which usually doesn't hold up too well in cookie recipes, but in this case it worked perfectly. ...

Most helpful critical review

It was easy to make, but the cookies required too much butter and shortening. This made them heavy and fatty.

Most helpful
Most positive
Least positive

I risked using non-hydrogenated margarine (yey, no trans fats!) instead of the shortening/butter, which usually doesn't hold up too well in cookie recipes, but in this case it worked perfectly. ...

These sugar cookies are wooonderful! It’s hard to describe the texture, except to say that it is very solid. Not heavy, but definitely not light and airy; a pretty dense cookie. They aren’t c...

FaNtAsTiC!!! very good turnout! These were chewy and I used plastic cookie cutters to cut these into cute shapes. I did add 1/2 teaspoon cinnamon to it. I tryed both the original and the oatmeal...

These are some of the BEST sugar cookies I have ever tasted. I didn't have any shortening, so I used all margarine instead, but they were fine. I increased the vanilla and added some cinnamon ...

This recipe is AWESOME! I've been using it for a long time & am quite pleased. Be sure to remix after defrosting, because the ingredients tend to separate - remixing won't hurt the batter. Th...

Great cookies. Very easy to make! I substituted all brown sugar, all butter rather than any shortening, and 1/2 an extra cup of flour (which may not have been a great after-thought), inspite of ...

This recipe is really good, but here is a modified version that makes it taste even better, (if that's possible). In a small sauce pan melt a stick of butter until golden brown, the longer you m...

Makes a ton! Great even without adding M&M's (as a chocolate hater and person with nut allergies I like these plain). I prefer this recipe over any cookie recipe I've ever made. This recip...

This recipe has been in my family since I can remember. My mom clipped it out of a newspaper back in the '60s or '70s under the title "Cookie Pops" and it has always been our family favorite. Tw...