If you’re ready to bake something that is just as delightful to look at as it is to eat, you’ll fall in love with Brown Sugar Cut-Out Cookies. These charming treats blend the coziness of light brown sugar with a dash of vanilla for a flavor that’s deeper than your average sugar cookie, yet still soft and tender for perfect cut-out shapes. Whether you’re decorating them festively or enjoying them plain with a cup of tea, these cookies promise to turn any day into a little celebration.
Ingredients You’ll Need
Ingredients You’ll Need
Brown Sugar Cut-Out Cookies require only a handful of pantry staples, but don’t underestimate their magic! Every ingredient comes together for the signature tenderness, rich flavor, and that golden hue you crave in a homemade cookie.
- All-purpose flour: The foundation of your cookies, providing just enough structure for perfect cut-outs without being heavy.
- Baking powder: Adds a subtle lift for a lighter, melt-in-your-mouth texture.
- Salt: A tiny 1/4 teaspoon wakes up all the flavors and balances the sweetness beautifully.
- Unsalted butter (room temperature): Gives rich flavor and a tender crumb, and blends smoothly with the sugar.
- Light brown sugar (packed): The star of the show! It brings a warm, subtle caramel note you won’t get from white sugar.
- Large egg: Binds everything together and adds structure, for cookies that hold their shape when cut out.
- Vanilla extract: Adds classic sweetness and warmth that works perfectly alongside brown sugar.
- Almond extract (optional): A little goes a long way – it’s a secret touch that brings a hint of sophistication, but skip it if you prefer pure vanilla.
How to Make Brown Sugar Cut-Out Cookies
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This ensures your leavening is perfectly dispersed and the cookies bake evenly, every time. Set the bowl aside as your “dry team.”
Step 2: Cream Butter and Brown Sugar
In a large bowl, beat the room temperature butter with the packed brown sugar until the mixture is nice and fluffy. This step helps incorporate air, resulting in cookies that are both delicate and rich. You’ll know it’s ready when the color lightens and the texture is creamy.
Step 3: Add the Egg and Extracts
Crack in your egg, then pour in the vanilla extract and almond extract if you’re using it. Mix until everything is beautifully combined. The batter will start to smell absolutely irresistible here, trust me!
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry flour mixture to the wet ingredients, mixing until a soft dough forms. Don’t overwork it or the cookies will be tough. You’re aiming for a smooth, cohesive dough that’s just a little sticky, but easily handled when chilled.
Step 5: Chill the Dough
Divide the dough in half and flatten each portion into a disk. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour. Chilling firms up the butter and makes the dough much easier to roll and cut into shapes—plus, it helps the cookies hold their adorable edges in the oven.
Step 6: Roll and Cut Out Shapes
Once chilled, roll out one disk of dough at a time on a lightly floured surface to about 1/4-inch thickness. Use your favorite cookie cutters to create shapes, and place them at least 1 inch apart on parchment-lined baking sheets. If the dough gets sticky, pop it back in the fridge for a quick chill.
Step 7: Bake to Perfection
Bake the cookies in a preheated oven at 350°F (175°C) for 8–10 minutes. The edges should be just barely golden, while the centers remain soft. Cool them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely—if you can resist sneaking a warm one!
Step 8: Decorate and Enjoy
Once fully cooled, the cookies are ready for decorating! Whether it’s royal icing, sprinkles, or a simple dusting of powdered sugar, you can let your creativity shine—or leave them unadorned for classic brown sugar goodness.
How to Serve Brown Sugar Cut-Out Cookies
Garnishes
The beauty of Brown Sugar Cut-Out Cookies is how endlessly customizable they are. Dress them up with royal icing, a shower of fun sprinkles, or even a swirl of melted chocolate for a holiday-ready treat. For a rustic look, a light dusting of powdered sugar does the trick.
Side Dishes
These cookies are the perfect partner for a steaming cup of coffee, hot chocolate, or an icy glass of milk. For a more decadent dessert plate, pair them with fresh berries or a scoop of vanilla bean ice cream. Trust me—your guests will swoon!
Creative Ways to Present
Arrange Brown Sugar Cut-Out Cookies on a tiered platter for a beautiful centerpiece, or place a few in clear treat bags tied with ribbon for sweet little gifts. For parties, set up a DIY decorating station and let everyone add their own personal flair. However you present them, these cookies are meant to be shown off!
Make Ahead and Storage
Storing Leftovers
Keep your Brown Sugar Cut-Out Cookies soft and fresh by storing them in an airtight container at room temperature for up to a week. Place a piece of wax paper between layers to keep any decorations pristine and prevent the cookies from sticking together.
Freezing
Both the dough and the baked cookies freeze beautifully! For dough, wrap disks tightly and freeze for up to three months—thaw in the refrigerator before rolling. For baked cookies, freeze undecorated treats in a single layer, then transfer to freezer bags once solid. Defrost at room temperature and decorate as desired.
Reheating
Prefer your cookies warm? Pop a few on a baking sheet in a low oven (about 250°F) for 2–3 minutes, or microwave one or two for a few seconds. This revives the flavors and makes your kitchen smell like fresh baking, all over again!
FAQs
Can I use dark brown sugar instead of light brown sugar?
Yes, you can, but it will give your Brown Sugar Cut-Out Cookies a richer molasses flavor and a slightly deeper color. If you love extra toffee-like notes, don’t hesitate to try it!
My dough is sticky and hard to roll—what should I do?
If your dough starts sticking, simply chill it for another 15–20 minutes. Dust both your rolling pin and work surface lightly with flour to prevent sticking and make cut-outs a breeze.
Are these Brown Sugar Cut-Out Cookies good for decorating?
Absolutely! Their soft yet sturdy texture holds intricate shapes well, and the hint of brown sugar pairs wonderfully with all sorts of toppings, from icing to sprinkles.
Can I make these cookies gluten-free?
Yes! Substitute a 1-to-1 gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get delicious cookies.
What’s the best way to prevent dry cookies?
Be careful not to overbake—the cookies should look just set when you take them from the oven. Also, be sure to measure your flour correctly by spooning it into the cup and leveling off for perfectly tender Brown Sugar Cut-Out Cookies every time.
Final Thoughts
There’s nothing quite like sharing a freshly baked batch of Brown Sugar Cut-Out Cookies with the people you love. Whether for holidays, birthdays, or just because you’re in the mood for something special, these cookies deliver every time. Go ahead—dust off those cookie cutters and put your own creative spin on this irresistible classic!
Print
Brown Sugar Cut-Out Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Sugar Cut-Out Cookies are a delightful treat perfect for any occasion. With a hint of almond extract and a sweet brown sugar flavor, these cookies are sure to please both kids and adults alike.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (room temperature)
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract if using. Gradually add the dry ingredients and mix until a soft dough forms.
- Chill and Cut: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll out the dough on a floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place on baking sheets.
- Bake: Bake for 8-10 minutes or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate: Decorate the cookies as desired with royal icing or sprinkles.
Notes
- If the dough becomes too soft while rolling, chill again for easier cutting.
- Cookies can be decorated with royal icing or sprinkles.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
