Brown Sugar Cookies

Votes: 1

Time: 3 hours 35 minutes
Complexity: easily
Quantity: 30 cookies

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 316, total fat 9 G., saturated fats 6 G., proteins 3 G., carbohydrates 57 G., fiber 1 G., cholesterol 35 mg, sodium 52 mg, sugar 41 G.

Sugar cookies are a popular holiday treat, made in a variety of themed shapes that are loved by both children and adults. This recipe calls for brown sugar in the dough, which adds a subtle caramel flavor to the cookies. If desired, you can also add a few spices, such as cinnamon, ginger, or nutmeg, along with the vanilla. Decorate the cookies with royal icing and sprinkle with colored sugar. They'll be not only delicious, but also beautiful!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2.5 cups premium flour
1/4 tsp baking powder
1/4 teaspoon fine salt
3/4 cup light brown sugar
165g unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 tsp vanilla extract
Special equipment: cookie cutters of any shape

Royal icing

4 cups powdered sugar
1/4 cup dry egg white
Food coloring (optional)
Decorative sugar, for sprinkling (optional)
Colored sprinkles (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, egg powder, brown sugar

Cooking the dish according to the recipe:

In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the brown sugar and butter with a mixer on medium speed until light and fluffy, about 5 minutes; beat in the egg, then the vanilla extract.
Add the flour mixture and mix on medium-low speed until the dough forms. Divide the dough in half, form into two disks about 0.5 cm thick, wrap in plastic wrap, and refrigerate until firm, about 1 hour or overnight.

Position racks in the upper and lower thirds of the oven and preheat oven to 350°F (175°C).
Let the dough rest on the counter for a few minutes to make it easier to work with. Roll out one disk of dough at a time between two sheets of parchment paper to a thickness of 0.3 cm.
Cut out shapes using cookie cutters and place them on prepared baking sheets, spacing them about 5 cm apart.
Bake until the cookies are golden brown on the bottom, 10-12 minutes. Let the cookies cool on the baking sheets until the fat is firm enough, then transfer them to a wire rack and cool completely.
Carefully gather all the dough scraps and form them into a ball. Flatten it, wrap it in plastic wrap, and refrigerate until firm, about 1 hour. Cut out as many cookies as possible and bake.
Royal icing:

In a large bowl, beat the powdered sugar, dry egg white, and 1/3 cup water with a mixer until stiff peaks form. Stir in the food coloring, if using. The icing can be stored in an airtight container for up to 2 days..
Decorate the cookies with icing, and decorate with decorative sugar and colored sprinkles if desired.