Brown Sugar Cutout Cookies Recipe

Brown Sugar Cutout Cookies Recipe
Brown Sugar Cutout Cookies Recipe photo by Taste of Home
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Brown Sugar Cutout Cookies Recipe

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Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
MAKES:
90 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling
MAKES:
90 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups packed dark brown sugar
  • 3 large eggs
  • 6 tablespoons cold water
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 6 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ICING:
  • 1 cup butter, softened
  • 4 teaspoons meringue powder
  • 3 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 4 cups confectioners' sugar
  • 4 to 6 tablespoons water

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set. Yield: 7-1/2 dozen.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Brown Sugar Cutout Cookies in Cookies & Candies Bookazine 2014, p19

  • 1 cup butter, softened
  • 2 cups packed dark brown sugar
  • 3 large eggs
  • 6 tablespoons cold water
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 6 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ICING:
  • 1 cup butter, softened
  • 4 teaspoons meringue powder
  • 3 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 4 cups confectioners' sugar
  • 4 to 6 tablespoons water
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  2. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.
  4. Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  5. For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set. Yield: 7-1/2 dozen.
Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Brown Sugar Cutout Cookies in Cookies & Candies Bookazine 2014, p19

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