Jubilee Jumbles Cookies

square crop of a cookie on a stand with two cookies in front of it.

5 from 3 votes

Jubilee Jumbles Cookies are a soft cake-like cookie with a nice brown sugar flavor and are topped with a delicious brown butter frosting. These are a fun cookie because you can choose all kinds of different add ins too.

Course cookies, Dessert

Cuisine American

Keyword brown butter, cake, pecans

Prep Time 30

Cook Time 10

Chilling time 30

Total Time 1 10

Servings cookies

Calories 121kcal

Author Debi

Ingredients

Cookies:

½ cup vegetable shortening at room temperature
1 cup brown sugar packed
½ cup granulated sugar
2 eggs
1 cup undiluted evaporated milk or thick sour cream
1 teaspoon vanilla extract
2 ¾ cups sifted all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts like pecans or walnuts or moist shredded coconut, or finely cut dates, or seedless raisins, or one 6-oz. pkg. semisweet chocolate chips

Frosting:

2 tablespoons butter
2 cups powdered sugar
¼ teaspoon vanilla bean paste or vanilla extract
2-3 tablespoons evaporated milk

Instructions

In a stand mixer or using a hand mixer or a sturdy fork, mix the shortening, brown sugar, and white sugar together until nice and fluffy. Add eggs and mix well, scraping sides of bowl as needed.
½ cup vegetable shortening, 1 cup brown sugar, ½ cup granulated sugar, 2 eggs
Stir in evaporated milk and vanilla to the mixture and blend well.
1 cup undiluted evaporated milk , 1 teaspoon vanilla extract
In a separate bowl, mix together flour, baking soda, and salt. Add flour mixture to butter sugar mixture. Mix in add ins (nuts, coconut, etc…).
2 ¾ cups sifted all-purpose flour, ½ teaspoon baking soda, 1 teaspoon salt, 1 cup chopped nuts like pecans or walnuts
Chill the dough in the fridge for about 30 minutes, or overnight if you prefer.
Preheat oven to 375° F.
Using a tablespoon sized cookie scoop, drop rounded tablespoon sized scoops about 2 inches apart onto a parchment paper or silicone baking mat lined baking sheet. The cookies will spread a bit as they bake.
Bake in a preheated oven for 9-10 minutes until lightly browned.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to racks to cool completely. I like to pull the silpat or parchment paper off of the cookie sheet with the cookies still on top and let the cookies cool completely on the rack on the paper.
Once all cookies are baked, make the brown butter frosting.
In a small saucepan heat 2 tablespoons butter. Cook butter over medium heat until butter is a golden brown and fragrant. Do not walk away from butter as it heats because it can change quickly and burn.
2 tablespoons butter
Pour browned butter into a bowl with 2 cups powdered sugar and vanilla bean paste. Mix well.
2 cups powdered sugar, ¼ teaspoon vanilla bean paste
Add evaporated milk 1 tablespoon at a time, mixing well after each addition until the frosting is a thick but spreadable consistency.
2-3 tablespoons evaporated milk
Frost each cookie and allow the frosting to harden at room temperature.

Notes

Makes about 4 dozen cookies

The frosting is a nice amount – not too much and not too little. Just right for a smear over each cookie. If you like a lot of frosting, you may want to double the frosting recipe.

When storing, use parchment paper or wax paper between each layer to prevent cookies from sticking to each other. Store the cookies in an airtight container at room temperature for up to 5 days. Cookies can be frozen for up to 3 months.

Nutrition