Brown Sugar Cut-Out Cookies

These brown sugar cut-out cookies are a nice twist on the classic sugar cookie. They have a flat top and sharp edges making them the perfect cookie to decorate with royal icing or buttercream!

3 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cut Out Cookies

Prep Time: 30

Cook Time: 13

Total Time: 33

Servings: Cookies (depending on size of cookie cutter)

Calories: 150kcal

Ingredients

3 ½ Cups All-Purpose Flour (420g)
½ Teaspoon Salt
¼ Teaspoon Baking Powder
1 Cup Unsalted Butter, room temperature (226g)
1 Cup Dark Brown Sugar, packed (250g)
1 Egg (52g)
2 Teaspoon Vanilla Extract

Instructions

Preheat the oven to 350°.
Prepare cookie sheets with silicone mats or parchment paper.
Whisk together flour, salt, and baking powder. Set aside.
Mix room-temperature unsalted butter and dark brown sugar with an electric mixer on high speed until combined.
Add the egg and vanilla extract and beat with the mixer on medium speed until combined.
Add the dry ingredients in thirds, beating on low with an electric mixer in between each addition.
Between 2 sheets of wax paper, roll out the cookie dough to ⅜” thickness* with the rolling pin measuring rings or dough stick. Freeze for 10-15 minutes to solidify the dough.
Cut out shapes with cookie cutters and place them on a lined cookie sheet. Bake for 11-13 minutes. Cookies will be done when the bottom edges are very slightly turning a golden brown color and the tops of the cookies are no longer shiny.
Remove from the oven and allow the cookies to set on the cookie tray for at least 5 minutes or until you can move them with a spatula and the hold form.
Allow the cookies to completely cool for at least a few hours up to overnight before decorating.

Notes

If you adjust the thickness of the cookies, you may need to adjust the baking time slightly up or down.
Store cookies for up to 5 days in an airtight container or store in the freezer for up to 3 months.

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