Little Brown Jug Sugar Cookies
Sweet and chewy sugar cookies with a rich brown sugar flavor, perfect for any occasion. Easily customizable with coconut or nuts for added texture and taste.
Ingredients
Instructions
- Mix together shortening, brown sugar, and eggs.
- Stir in buttermilk.
- Sift together flour, soda, and salt, then stir into the mixture.
- Add coconut or nuts if desired.
- Drop by spoonfuls onto a baking sheet.
- Bake at 350°F for 8 to 10 minutes.
Tips & Substitutions
For a softer cookie, ensure the shortening is very soft but not melted. You can substitute half the shortening with unsweetened applesauce for a healthier version. If you prefer a different flavor, consider adding vanilla extract or almond extract. Make sure to sift the flour, soda, and salt together to avoid clumps. If using nuts, lightly toast them to enhance their flavor.
Serving Suggestions
These cookies are delightful on their own, but you can serve them alongside a glass of cold milk or a warm cup of tea. For a creative twist, try pairing them with a scoop of vanilla ice cream for a delicious dessert sandwich. They also make a sweet addition to a holiday cookie platter or as a treat with coffee during brunch.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, microwave for a few seconds or place in a preheated oven at 300°F for a few minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Little Brown Jug Sugar Cookies contains roughly 1934 calories, with 18g protein, 171g carbohydrates, and 135g fat. It is an excellent source of protein (36% of the Daily Value), iron (36% of the Daily Value), and calcium (25% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1475mg per serving (64% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding a tablespoon of vinegar or lemon juice to it, letting it sit for a few minutes to curdle. This creates a similar acidity to buttermilk and works well in this recipe.
What can I do if the dough is too sticky?
If the dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle. Additionally, you can lightly flour your hands and the baking sheet when dropping spoonfuls to help manage the stickiness.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers appear set but slightly soft. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
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).