Brown Sugar Cutouts Recipes

BROWN SUGAR CUTOUT COOKIES

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.

BROWN SUGAR CUTOUTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and lemon zest. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Repeat., Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

BROWN SUGAR CUT-OUT COOKIES AND ICING

Steps:

• In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy. Stir in 1 teaspoon vanilla. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture. Mix in milk, stirring until a soft dough forms. Cover, and chill for 1 hour.
• Preheat oven to 365 degrees F (185 degrees C). On a floured surface, roll out dough to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake in a preheated oven for 6 minutes. Cool on wire racks.
• Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy. Gradually stir in sugar, one cup at a time, beating well after each addition. Beat in a splash of milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. Spread icing on top of cookies.

BROWN SUGAR CUT-OUT COOKIES

Steps:

• Preheat the oven to 350 degrees and line baking sheet with parchment paper
• In a small bowl, whisk together flour, baking powder and salt.
• In the bowl of a stand mixer cream butter and brown sugar until light and fluffy. Add in egg and vanilla and mix until well incorporated.
• Slowly add dry ingredients into the mixer until just combined. Do not overwork the dough or your cookies will come out tough!
• Turn the cookie dough out onto a surface dusted with powdered sugar. Use a powdered sugar covered rolling pin to roll out the dough to about 1/4 of an inch.
• Cut shapes with your favorite cookie cutters and transfer to a parchment lined baking sheet, leaving about 2 inches of room between each shape.
• Freeze the cut-outs for 8-10 minutes until the dough is firm.
• Bake for 9-11 minutes or until the edges are barely golden. Do not overbake.
• Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack.
• To make the royal icing, combine powdered sugar, meringue powder, vanilla extract, room temperature water and salt in a small bowl. For thicker icing use less water. To thin it out, add water 1 tsp at a time.
• Divide white icing into separate bowls and use gel food coloring to make desired colors.
• Decorate cookies and use plenty of festive sprinkles!

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

BROWN SUGAR COOKIES

Steps:

• Heat oven to 350°F. Line a large baking sheet (or two) with parchment paper; set aside.
• In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• In a large mixing bowl either with a stand mixer (with the blade attachment) or hand mixer, beat the butter and sugar together on medium-speed until light and fluffy, about 2 minutes. Add the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed. Add in the dry ingredients, and beat on low speed until just combined. (You don't want to over-beat this dough.)
• Form the dough into a ball, and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the cookies to a parchment-covered baking sheet.
• Place the baking sheet in the freezer for about 5-10 minutes to chill the dough.
• Once the dough is nice and firm, transfer the baking sheet to the oven. Bake for 10-12 minutes, or until the edges just barely begin to turn golden. Remove from heat and let the cookie rest on the tray for 5 minutes. Then transfer them to a wire baking rack to cool completely.
• Enjoy the cookies immediately, or store in a sealed container for up to 1 week or freeze for up to 3 months.
• Whisk all ingredients together until combined. If the icing is too thin, add more powdered sugar until it reaches your desired consistency. If it is too thick, add a touch more milk.
• Use immediately, or refrigerate in a sealed container. (The icing sets up as it sits, so you will need to give it a good whisk and maybe pop it in the microwave for a few seconds to loosen it back up after being refrigerated.)

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

BROWN SUGAR SAGE SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
• Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
• When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
• Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

BROWN SUGAR CUT-OUT COOKIES

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.