Brown Sugar Cutout Cookies Recipes
BROWN SUGAR CUTOUT COOKIES
Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. -Nancy Lynch, Somerset, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 7-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets., Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR CUT-OUT COOKIES
Make and share this Brown Sugar Cut-Out Cookies recipe from Food.com.
Provided by Shelby Jo
Categories Dessert
Time 45m
Yield 76 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In medium bowl, stir together flour, baking soda, and salt.
- In large bowl with mixer at medium speed, beat butter and brown sugar until combined. Reduce speed to low and beat in egg until blended. Beat in flour mixture until combined, scraping bowl occasionally with rubber spatula.
- Shape dough into two balls; flatten each slightly. Wrap one ball in waxed paper and refrigerate while working with the other half.
- On a lightly floured surface with floured rolling pin, roll 1 ball of dough 1/8 inch thick. Cut out as many cookies as possible with cookie cutters, reserving the trimmings to re-roll.
- Place cookies on an ungreased cookie sheet, about 1/2 inch apart. Sprinkle with granulated sugar if desired, or bake without sugar and frost when cooled.
- Bake until edges begin to brown, about 10 minutes. Transfer to wire rack to cool completely.
- Repeat with remaining dough.
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