These Brown Sugar Cookies are a delicious change from the classic Sugar Cookie, this is the perfect dough for making cut out cookies. A soft cookie with a little crunch. The perfect Christmas Cookie addition.
I love this time of year even if it isn’t the best year ever! making Christmas Cookies. I especially love working with dough, any kind of dough, Sweet Dough, Cookie Dough and especially Cut-Out dough.
The other day (when I first posted this recipe) I was going through my Mom’s Christmas Cookie Recipes, looking to see if there was anything interesting that I had missed. And of course there was, because that is when I found these Brown Sugar Cut-Out Cookies. And today I decided that I would remake them and they would be my last Christmas Cookie of the year!
How to make them
In a medium bowl whisk together the flour, baking powder and salt. In a medium bowl beat butter and sugar, then add the egg and vanilla and beat just until combined.
Add the flour mixture in 2 additions alternating with the milk mix just until combined. Move the dough to a lightly floured flat surface and gently knead a couple of times into a dough ball, wrap the dough in plastic wrap and refrigerate.
Roll the dough into a ¼ inch thickness then cut out with cookie cutters, place the cut out cookies on parchment paper lined cookie sheets, sprinkle with sprinkles. Chill while the oven is pre-heating.
Bake approximately 8-12 minutes or until slightly golden on the edges. Let cool on cookie sheet then move to a wire rack, cool completely before icing if desired.
How to keep cookies from spreading
To keep the cookies from spreading it is best to beat the butter and sugar just until combined and not creamed (of course this also depends on the type of cookie), for some cookies including some icing sugar in the mixture also keeps the cookies from spreading. And probably most important of all, is to use a higher protein flour with at least 11.5- 12% protein count. And don’t forget to chill the dough for at least 1 hour and again the cut out cookies before baking. Using most of these will help produce the perfect Christmas Sugar Cookies.
How to store them
The baked cooled cookies should be stored in an airtight container in a cool dry area, they will keep at room temperature for up to 3 days. They can also be refrigerated in an airtight container, they will keep for up to 7-10 days. If you don’t eat them before this then it is best to freeze them.
How to freeze cookies
Place the completely cooled cookies in a freezer safe container, place a piece of parchment paper between the layers. If you plan on decorating them with frosting then it is best to freeze them without frosting. You can also freeze the dough, either roll and cut the cookies, place them on a cookie sheet and freeze until firm, then place them in a freezer safe container.
Or you can freeze the dough, wrap it well in plastic wrap, place in a freezer safe bag and freeze. Both the baked cookies and the dough will last up 3 months in the freezer.
For someone like me who is not the best decorator in the world. Easy decorations with sprinkles and extra mini chocolate balls make a cookie look really cute. Or you could even get the kids to do the decorating part, they would love it. If you decide to ice the cookies, just make sure that your icing is really really thick, so that it doesn’t drip off the cookie and take the sprinkles with it, you want the sprinkles to stick.
More Delicious Christmas Cookies to make
So if you are looking for a fast and easy last-minute cookie, I think you will be quite pleased with these Brown Sugar Cut-Out Cookies. Enjoy and Happy Baking!
Brown Sugar Cookies
BROWN SUGAR DOUGH
- 2 cups all purpose flour (11.5 + protein) (260 grams)
- 1 teaspoon baking powder
- 1 pinch salt*
- ½ cup butter (112 grams)
- 1 cup brown sugar ( light- very lightly packed)* (160-170 grams)
- 1 large egg
- ¾ teaspoon vanilla
- 2 teaspoons milk
*If using unsalted butter then add ¼ teaspoon of salt.
- ½ cup powdered/icing sugar (60 grams)
- ¼ teaspoon vanilla
- 1 tablespoon milk
- sprinkles (if desired)
- In a medium bowl whisk together the flour, baking powder and salt.
- In a medium bowl beat butter and sugar for 1 minute then add the egg and vanilla beat just until combined. Add the flour mixture in 2 additions alternating with the milk (1 teaspoon at a time)mix just until combined.
- Move the dough to a lightly floured flat surface and gently knead a couple of time into a dough ball, wrap the dough in plastic wrap and refrigerate 60 minutes.
- Roll the dough into a ¼ inch thickness then cut out with cookie cutters, place the cut out cookies on parchment paper lined cookie sheets, sprinkle with sprinkles. Chill while the oven is pre-heating.
- Pre-heat oven to 350F (180C)
- Bake approximately 8-12 minutes or until slightly golden on the edges. Let cool on cookie sheet then move to a wire rack, cool completely before icing if desired. Enjoy!
- In a small bowl mix together the powdered sugar and vanilla then gradually add the milk (a little at a time, 1 tablespoon might be too much, because you want it really thick), place in pastry bag and draw an outline on the cookie, top with sprinkles. (I placed the cookie on a plastic plate before sprinkling so I didn't have sprinkles everywhere).
Updated from December 20, 2015.