Description
Brown Sugar Cut Out cookies are a delicious alternative to classic sugar cookies! They bake up with a crisp edge, perfect for all cookie cutters, and require no chill time!
Ingredients
Scale
Cookies:
- 1 cup butter, cold and cubed
- 1 cup light (or dark) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour
Icing:
- 2 cups powdered sugar
- 1 1/2 tablespoons water
- 2 tablespoons light corn syrup
Instructions
- Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
- Add in the egg, vanilla, baking powder, and salt and continue mixing until combined and smooth, scraping the sides of the bowl as necessary with a rubber spatula.
- Turn the mixer speed to low and add in the flour, mixing until the dough comes together.
- Divide dough into 2 sections and on a floured surface, using a rolling pin, roll the dough to 1/3 inch thick. Using a cookie cutter, cut out shapes of the dough with your desired cutter(s) and place the cookies on the prepared baking sheet 1 1/2- inches apart. If you are baking in batches, keep the unused dough in the refrigerator until ready to use to prevent dough from getting too warm.
- Bake cookies for 8-10 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
- Icing: In a bowl, whisk together the powdered sugar, water, and corn syrup until smooth.
- Spread or pipe onto cooled cookies. You can use a drop of food coloring to achieve different colors. Allow the icing to set up completely before storing.
Notes
Store airtight at room temperature for up to 5 days.
Freeze airtight for up to 2 months, thaw at room temperature
