Do you have an heirloom cookie-recipe? Brenda Johnson does. She confessed to me that in her family, “it isn’t Christmas without my grandmother’s Brown Sugar Cookies.” Well, her grandmother, Mildred Gleason, must have been a no-nonsense baker. For these cookies are not only delicious to eat, but scandalously easy to make! Here’s the recipe:
Mildred Gleason’s Brown Sugar Cookies
Ingredients for about 4 dozen 2-inch round cookies, or about 2 dozen “shaped” cookies, such as stars, stockings, trees, candy canes, etc.
1/2 lb. brown sugar
3/4 lb. unsalted butter, softened
4 C. flour
1 egg yolk (reserve white)
Mixing. In the bowl of an electric mixer (use the paddle attachment), cream together the brown sugar, butter and egg yolk. Add the flour gradually, one cupful at a time.
Rolling and Shaping. Form the dough into a ball with your hands, and then roll it out to a 1/4-inch thickness on a lightly floured towel. I say “lightly,” because the dough is mercifully not sticky. Cut with desired cutters, and place on a parchment-lined baking sheet. Brush tops with the reserved egg white, and sprinkle, if you wish, with colored sugar.
Baking – 15 minutes at 350-degrees. Bake on the center rack of the preheated oven for 15 minutes, or until lightly browned and shiny. Allow to cool for 5 minutes, and then transfer to wire racks.
According to Brenda, these cookies freeze well. I wouldn’t know; my cookies were consumed within an hour of baking. You might have more self-restraint than me. Good for you.
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Gardenlady says
Sounds (and looks) delicious! I'll give them a try.
My own grandmother, who was Swedish, used to make special cookies at Christmastime. I have the recipes, but they are really complicated!
Samantha says
Oh, my goodness! So easy! I'm going to print out this recipe. Kudos to Mildred Gleason!
Cookiemonster says
I want! I want!
The recipe is almost like shortbread; must be delicious!
Gabby says
Great recipe. Thank you, Brenda, for sharing your grandmother's cookie formula with the world!
Yolanda says
Kevin, I like your comment about freezing! I don't think the cookies would last long around here, either!
Eric says
Sure those aren't gingerbread cookies?
Judy says
If you ask me, cookies and sweets are the best part of this season! Freeze me some for when I come to see your tulips!
Kevin Lee Jacobs says
Eric – my first batch did resemble gingerbread! That's because I accidentally doubled the amount of brown sugar. Still, they made for haute cuisine.
Judy – Find me tulip-shaped cookie cutters, and we can make these cookies when you come to visit.
Anne says
Hi kevin, I'll bake a tray of Mildred's cookies today!!!! Looking for my mom's recipes.
ANNE SCHOMAKER says
META SCHOMAKER'S LEBKUCHEN SPICE SQUARES
4 EGGS
A PINCH OF SALT
2 CUPS OF SUGAR
1/2 CUP MOLASSES
2 CUPS OF FLOUR
1/4 POUND OF SLICED ALMONDS OR WALNUTS
1/4 POUND MIXED CANDIED FRUIT
2 TEASPOONS BAKING POWDER
1 TEASPOON CINNAMON
1 TEASPOON GROUND CLOVES
1/4 TEASPOON GINGER
A BIT OF ALLSPICE AND NUTMEG
BEAT EGGS AND SUGAR ADD FLOUR AND BAKING POWDER A LITTLE AT A TIME. ADD ALL OTHER INGREDIENTS. SPREAD ON A COOKIE SHEET WITH SIDES AND BAKE FOR ABOUT 10 MINUTES IN A 375 OVEN. CUT INTO SQUARES WHILE WARM AND GLAZE WITH ICING OF 1 CUP CONFECTIONERS SUGAR, 2 TABLESPOONS OF MILK, 1/4 TEASPOON VANILLA AND 1 TEASPOON OF LEMON JUICE.
Kevin Lee Jacobs says
Anne – Fabulous! Meta Schomaker's recipe will remain here until next December, when it receives front page! I'll post pictures, too, if you have them…
Charlotte says
is the butter in this receipe unsalted?
Kevin Lee Jacobs says
Charlotte – yes, unsalted butter. I'll make the correction up post haste!
Let me know how you like the cookies!
Rosalie says
I printed up this recipe a while back and finally it today. They are excellent. I like thick, crunchy cookies so I made them 3/8″ thick instead of 1/4″. The only problem with that is I got less cookies, but they’re just the kind of cookie I like. They don’t need any sugar – or any decorations. I just brushed them with a little egg white to shine them up a bit. Thank you Brenda for sharing this recipe.