Grandma'S Brown Sugar Cookies
Sweet and chewy brown sugar cookies with raisins, featuring a soft texture and rich flavor, perfect for family gatherings or teatime treats.
Ingredients
Instructions
- Combine brown sugar, sugar, shortening, eggs, and vanilla in a mixing bowl.
- Add milk to the mixture and blend well.
- Sift together flour, salt, soda, and baking powder in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Drop teaspoonfuls of dough onto a greased and floured cookie sheet.
- Bake at 325°F for 7 minutes until golden brown.
Tips & Substitutions
For a softer cookie, consider reducing the baking time slightly or adding an extra egg yolk. You can substitute half of the shortening with butter for a richer flavor. If you don't have raisins, chopped nuts or chocolate chips can be used instead. Adjust the sugar to your taste, especially if using sweet mix-ins. Always sift dry ingredients to avoid clumps.
Serving Suggestions
These cookies are delightful on their own but can be paired with a glass of milk or a warm cup of tea. For a special touch, serve alongside Fireside Cheese Spread during gatherings, or enjoy them as a sweet treat after a meal. They also complement well with desserts like Georgia Pecan Drop Cakes, adding a comforting variety to your dessert table.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, refrigerate them for up to two weeks. To reheat, place cookies in a preheated oven at 300°F for about 5 minutes to restore their softness and warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Brown Sugar Cookies contains roughly 224 calories, with 2g protein, 37g carbohydrates, and 7g fat. It is a good source of calcium (13% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser cookies. Start with a 50-50 blend and see how you like the texture. Whole wheat adds a nutty flavor and more fiber, making it a healthier option.
What can I use instead of shortening?
Butter is a great alternative to shortening, providing a richer flavor and a different texture. You can also use coconut oil for a dairy-free option. Just remember that using butter will result in a slightly different consistency.
How can I make these cookies less sweet?
To reduce the sweetness, you can decrease the sugar by 1/4 cup or replace some of the brown sugar with unsweetened applesauce. This will also add moisture without losing the cookie's structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).