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Nutrition Facts
Serving Size 87 g
(Approx. 12 Servings)
Amount Per Serving
Calories 360 Calories From Fat 160
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.5 g
Cholesterol 95 mg 32%
Sodium 410 mg 17%
Total Carbohydrate 43 g 14%
Dietary Fiber 1 g 4%
Sugars 23 g
Protein 5 g
Vitamin A 10% Iron 8%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Muscovado Christmas Sugar Cookies
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

1 1/4 cup(s) dark muscovado sugar
2 Tsp vanilla extract
8 Oz unsalted butter, softened at room temperature
1/4 cup(s) heavy whipping cream
3 large eggs, 2 whole eggs plus 1 yolk only
2 1/2 cup(s) H-E-B Organics Unbleached All Purpose Flour
1 1/2 Tsp kosher salt
1 Tsp baking soda
1 Tsp baking powder
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Preheat oven to 375ºF. Line a sheet pan with parchment paper and set aside.
Place sugar, vanilla, butter, and heavy cream in the bowl of a stand mixer. Using the paddle attachment, cream mixture until fluffy.
With mixer running, add eggs one at a time, mixing in completely between each addition.
In a separate bowl, whisk together flour, salt, baking soda and baking powder. While mixer runs on a lower speed, add about 1/2 cup of dry mix and beat until combined. Repeat until all of the flour mixture has been used.
Using a large spoon (about 2 ounces), scoop dough onto prepared pan leaving equal space between them. Bake in batches 16 to 20 minutes or until just slightly browned and soft to the touch.
Allow to cool at least 10 minutes to allow them to set before serving.
Chef's Note: Muscovado sugar is very sticky and some pieces will not fully blend during the creaming process. When cookies bake, the smaller chunks of sugar will melt and dissolve into the cookies.


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