Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe
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This recipe brings me back to when I was little- the smell and taste are unforgettable. This old fashioned simple brown sugar Clifford tea cookie recipe is sweet and nutty with just a hint of cinnamon flavor. The texture is chewy, soft, and crispy at the same time.
My mom remembers her Norwegian grandmother making them when she was little so this recipe has been in our family for a very long time. Try this other heirloom recipe that is the most viewed post on my blog – Norwegian no-chill butter cookies with chocolate chips.
My mom made them every year for Christmas and this year I made them for her. They make perfect brown chewy sugar cookies to add to your cookie tins, serve at tea parties, or keep a stash to dip in your morning coffee.
These slice-and-bake cookies are made with only brown sugar (no white sugar here!) which gives them an amazing flavor and chewy texture. They turn a beautiful golden brown color when baked.
The History Of Tea Cookies
The history of tea cookies is a long and fascinating one. Tea cookies have been around for centuries, and they have been enjoyed by people all over the world.
The first tea cookies were probably made in China, where tea has been a popular beverage for thousands of years. These early tea cookies were made with simple ingredients, such as flour, sugar, and spices. They were often shaped into small balls or crescents, and they were enjoyed as a snack or as a dessert.
Over time, tea cookies began to be made in other parts of the world, such as Europe and the Middle East. These cookies were often made with different ingredients, such as almonds, hazelnuts, and chocolate. My great-grandmother made these Norwegian butter cookies with chocolate chips (they are no-chill and amazing). They were also shaped into different shapes, such as hearts, stars, and flowers.
Today, tea cookies are still a popular treat. They are enjoyed by people of all ages, and they are often served at tea parties and other special occasions.
Some of the most popular cookie recipes include:
- Easy Sugar cookies
- Shortbread cookies
- Gingersnap cookies
- Brown Sugar cookies
- Oatmeal cookies
- Macaroons
- Brown Sugar Chocolate Chip cookies
- Peanut Butter cookies
- Best Sugar cookies
These cookies are all delicious and versatile, and they can be enjoyed with a cup of tea or coffee. They are also a great way to show your loved ones how much you care.
So next time you are looking for a delicious and satisfying treat, reach for a tea cookie. You won’t be disappointed.
The Importance Of Cookie Chill Time
Chilling cookie dough is an important step in the baking process. It helps to create a more consistent texture and prevents the cookies from spreading too much. When you chill cookie dough, the fat in the dough has a chance to solidify, which helps to create a more defined shape. The dough also becomes less sticky, which makes it easier to handle.
The best way to chill cookie dough: Place the dough in the refrigerator for at least 1-3 hours, or you can leave it overnight. If you’re leaving it overnight, be sure to let it sit for about 10 minutes before you roll it. Unless you are slicing it.
Chilling cookie dough is especially important for cookies that contain a lot of butter or other fats. These ingredients can cause the cookies to spread too much if they’re not chilled first. Chilling also helps to prevent the cookies from becoming tough or chewy.
If you’re not sure whether or not you should chill your cookie dough, it’s always best to err on the side of caution. Chilling the dough will help to ensure that you get perfectly shaped, chewy cookies every time.
Here are a few tips for chilling cookie dough:
- Use a food processor or stand mixer to make the dough as quickly as possible. This will help to prevent the dough from warming up too much.
- Place the dough in a single layer in a resealable plastic bag or airtight container. This will help to prevent the dough from drying out.
- Chill the dough in the refrigerator for at least 1-3 hours, or until it is firm.
- Bake the cookies according to the recipe.
By following these tips, you can make perfectly shaped, chewy cookies every time.
Slice And Bake Cookies
Slice-and-bake cookies are a type of cookie that is made from a dough that is chilled and then sliced into thin pieces before baking. This type of cookie is often easier to make than traditional cookies, as it does not require as much rolling and shaping. Slice-and-bake cookies are also more versatile, as they can be made with a variety of different ingredients and flavors.
Here are some tips for making slice-and-bake cookies:
- Line a long baking pan with parchment paper and shape the dough while it chills (see the above photo).
- Use a chilled dough. The dough should be chilled for at least 30 minutes before slicing and baking. This will help to prevent the cookies from spreading too much.
- Use a sharp knife. A sharp knife will help you to get clean, even slices.
- Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help to prevent them from becoming soggy.
Here are some of the most popular slice-and-bake cookie recipes:
- Chocolate chip cookies
- Snickerdoodles
- Oatmeal cookies
- Gingerbread cookies
- Pecan pie cookies
Slice-and-bake cookies are a great way to enjoy fresh, homemade cookies without having to spend a lot of time in the kitchen. They are also a great option for parties and gatherings, as they can be made ahead of time and stored in an airtight container.
Ingredients In The Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe
This great recipe for delicious tea cookies gives us a cookie with a chewy center and crisp edges.
- 1 cup of unsalted butter (2 sticks), room temperature
- 2 cups of brown sugar
- 2 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 cup of finely chopped pecans
- 3 1/2 cups of all-purpose flour
Instructions On How To Make The Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe
1. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugar. Start the mixer on medium and switch to medium-high. Beat for 2 minutes scraping down the sides and needed.
2. Crack the eggs in a separate bowl and add one egg yolk at a time until combined.
3. In a large bowl mix the dry ingredients and finely chop the pecans. Add them to the flour mixture.
4. Add the dry ingredients to the creamed butter and beat on low for about 15 seconds just until combined. Do not overmix.
5. Line a small loaf pan with parchment paper and shape the dough into the pan. (See notes) Cover tightly with plastic wrap and place in the refrigerator overnight.
6. The next day, lift the cookies out of the pan and slice them thinly with a sharp knife. (about 1/8-1/4 inch)
7. Put the cookies on a large baking pan with a couple of inches spaced between them.
8. Place them in a 375-degree oven for 7-8 minutes baking time until the edges are set.
9. Let them rest for 5 minutes and then transfer them to a wire rack to cool completely.
Notes:
– You can also use an electric mixer (or hand mixer).
– Light brown sugar and dark brown sugar both work great.
-Walnuts, hazelnuts, almonds, pistachios, and macadamia nuts would all work great.
– You can add in a little vanilla extract or almond extract if you like.
– The dough slices easily and the pieces are about 1/8 – 1/4 inch thick. Use a cookie cutter for a fun twist!
– I use a hand chopper to get the nuts finely chopped, but you can use a food processor.
– You can use any smaller loaf pan like a bread pan, or meatloaf pan. I happen to have this 10″x 4″ pan that works perfectly. You can always cut them in half if they are too big.
How To Store Clifford Tea Cookies
The best cookies are ones that store well. These cookies remain fresh in a Tupperware for up to a week! Some people add a piece of bread to absorb excess moisture but these don’t need it.
These cookies are perfect to make ahead of time and they freeze really well! For best results, cool them completely and place them in an airtight container such as a gallon freezer bag, label them, and freeze them for up to 3 months. They thaw quickly with no effort.
What To Do With Clifford Tea Cookies
This old fashioned simple brown sugar Clifford tea cookie recipe makes some of the best cookies I’ve ever had. They are a perfect Christmas cookie to give as gifts or to keep on hand if unexpected guests drop by. I love having one with a hot mug of afternoon tea.
Wrapping Up Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe
You will fall in love with this easy cookie recipe, it is a family heirloom and I am so happy to share it with all of you. Tea cookies are a fun way to enjoy a hot cup in the morning or afternoon. They are best shared with a friend.
These cookies are perfect dunked in a hot mug of tea or a steaming mug of coffee. My whole family loves these old fashioned simple brown sugar Clifford tea cookies. The best thing is that you can easily freeze them to keep them fresh and on hand any time you want some!
Cheers,
Sarah
Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe Card
Old Fashioned Simple Brown Sugar Clifford Tea Cookie Recipe
Ingredients
- 1 cup of unsalted butter 2 sticks, room temperature
- 2 cups of brown sugar
- 2 large eggs
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 cup of finely chopped pecans
- 3 1/2 cups of all-purpose flour
Instructions
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugar. Start the mixer on medium and switch to medium-high. Beat for 2 minutes scraping down the sides and needed.
- Crack the eggs in a separate bowl and add one egg yolk at a time until combined.
- In a large bowl mix the dry ingredients and finely chop the pecans. Add them to the flour mixture.
- Add the dry ingredients to the creamed butter and beat on low for about 15 seconds just until combined. Do not overmix.
- Line a small loaf pan with parchment paper and shape the dough into the pan. (See notes) Cover tightly with plastic wrap and place in the refrigerator overnight.
- The next day, lift the cookies out of the pan and slice them thinly with a sharp knife. (about 1/8-1/4 inch)
- Put the cookies on a baking pan with a couple of inches in between them.
- Place them in a 375-degree oven for 7-8 minutes baking time until the edges are set.
- Let them rest for 5 minutes and then transfer them to a wire rack to cool completely.
Best recipe ever. We should make them year around!