Brown Sugar Molded Cookies

Course Desserts
Cook Time 12 minutes
resting time 2 days
Total Time 2 days 12 minutes
Servings 6 very large (6 to 8-inch) molded cookies
Calories 372kcal
Author Lynn


  • 1 cup light sugar (packed) or dark brown sugar
  • 3 Tablespoons light corn syrup or dark corn syrup
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter 1 stick, slightly softened
  • 2-2/3 cups unbleached all-purpose flour approximately
  • Additional flour or cornstarch for dusting the mold


  • In a large mixing bowl, combine the sugar, corn syrup, salt, egg, and vanilla. Mix them together till blended and then let the mixture stand for 5 minutes to allow time for any lumps of brown sugar to dissolve.
  • Add butter and mix gently until incorporated and smooth. If the mixture appears curdled at this point, don't be alarmed. It will come together when the dry ingredients are added.
  • Stir in 2-2/3 cups flour. If the mixture seems too soft to handle, work in an additional 1 to 2 Tablespoons flour.
  • Wrap the dough in plastic wrap and refrigerate it for at least 2-1/2 hours, or up to 48 hours.
  • Preheat the oven to 350°F with a rack in the upper third of the oven. Spray several baking sheets with cooking spray.
  • To prepare the mold, very lightly brush vegetable oil over all the inside surfaces using a pastry or basting brush, being sure to reach into all the crevices and indentations. Lightly sieve flour or cornstarch over the mold, tipping it to ensure even coverage. Turn the mold upside down and tap lightly against a surface to remove all excess flour or cornstarch.
    Note: The mold only needs to be oiled once, but the flouring needs to be repeated each time a cookie is formed.
  • Break off a piece of dough large enough to fill the mold, leaving the rest of the dough in the refrigerator. On a clean counter, roll the dough briefly to approximately the size of the mold. Press the dough into the prepared mold.
    You want to be sure the dough is pressed into the details of the mold, and no air pockets remain. Use a rolling pin to roll over the back of the mold, smoothing and evening the dough. Remove any dough that extends out over the edges.
  • Rap the mold on an edge to unmold the cookie, catching the dough as it peels out with your hand. If the dough sticks, carefully loosen it with the point of a small knife. Lay the cookie on the prepared baking sheet. Repeat the process, dusting the mold before each use, until your baking sheet is full, with the cookies spaced about 2-1/2 inches apart.
  • Bake the cookies for 10 to 14 minutes, or until cookies begin to brown around the edges. Baking time will depend on the size and thickness of the mold used. While the first batch is baking, repeat the process with the remaining dough.
  • Remove the finished cookies from the oven and let them stand on the baking sheets for several minutes. Slide a narrow spatula underneath the cookie to loosen it from the baking sheet and use a wide spatula to transfer them to wire racks to cool completely. Repeat with the remaining cookies.


Store cookies in an airtight container for up to a week or freeze for longer storage.


Calories: 372kcal | Carbohydrates: 55g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 81mg | Potassium: 77mg | Fiber: 1g | Sugar: 44g | Vitamin A: 524IU | Calcium: 42mg | Iron: 1mg