It's Friday, Hanukkah is almost over, and Christmas is two weeks away. Many of us are gathering with friends or family to celebrate the holidays before traveling and one of the many things on the December to-do list is cookie decorating. Regardless of what is being celebrated this month (if anything at all) everyone enjoys a good cookie. Presenting, iced brown sugar cookies.
These cookies are super simple to make and can be rolled a little thicker than most other "roll and cut" cookies I post here. This makes them easier to transfer to a baking sheet and bake without burning. They're not crisp like a gingersnap but lean more towards a shortbread consistency with a little less crumble and just a hint of chewiness. By themselves they're delicious but not the most flavorful cookies, but they lend themselves to be sandwiched (Nutella, anyone?), iced (as you can see here), or dipped in chocolate.
Happy cookie- and merry-making from Pineapple Excess:
Iced Brown Sugar Cookies
Makes about 50 cookies (depending on shape)
For the cookies:
- 1 stick plus 6 tablespoons unsalted butter, cubed
- 3/4 cup dark brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract or paste
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
For the royal icing:
- 2 1/2 cups confectioners sugar
- 2 egg whites OR 1 1/2 ounces pasteurized egg whites (if you're using real egg whites make sure the eggs are fresh and from a reputable source!)
- 1/2 teaspoon vanilla extract or paste
Preheat oven to 375F.
In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla. Add flour and salt in several batches and at low speed. Beat until dough comes together.
On a well floured surface roll out dough to about 1/8-inch thickness. Cut into cookies using any shape cookie cutter and place on silpat- or parchment-lined baking sheets about 1 inch apart. Bake until edges are just turning golden brown, about 6-8 minutes depending on size and shape. Note: Keep an eye on them as they go from golden to burned quickly! Cool completely before icing.
In a medium bowl, combine icing ingredients and whisk until smooth. Transfer icing to a piping bag with a small round tip (or use a Ziploc and cut a small hole in the corner to pipe) and decorate cookies as desired.
Decorating tip: Dots are an easy way to make things look nice and professional even without a steady hand!