Brown Sugar Cookies at home
- Prep 25 minutes
- Cook 10 minutes
- Total 35 minutes
Brown Sugar Cookies at home is a dessert recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 1/2 cups all-purpose flour, plus extra for rolling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sifted powdered sugar
- 2-3 teaspoons milk (any kind)
- 1/4 teaspoon vanilla extract
Method
Warm oven to 350°F. Line a large baking sheet (or two) with parchment paper; keep nearby.
In a medium bowl, whisk together the flour, baking powder and salt; keep nearby.
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. Tip in the egg, vanilla and almond extract. Beat on medium speed until completely combined, scraping down the sides partway through if needed. Tip in 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. Take 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. Move the cookies to a parchment-covered baking sheet.
Set the baking sheet in the freezer for about 5-10 minutes to chill the dough.
Once the dough is nice and firm, move the baking sheet to the oven. Roast for 10-12 minutes, or until the edges just barely begin to turn golden. Lift from heat and let the cookie rest on the tray for 5 minutes. Then move 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.
Beat 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.
Take 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.)
