Brown Sugar Cutouts Recipe

2.5 1 3
Brown Sugar Cutouts Recipe
Brown Sugar Cutouts Recipe photo by Taste of Home
Publisher Photo

Brown Sugar Cutouts Recipe

Read Reviews
2.5 1 3
Publisher Photo
I bake so many cookies for the holidays that I have one recipe box just for cookies alone! But of all of them, these simple cutouts are among my husband's flavor favorites.
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons half-and-half cream
  • Green food coloring, optional

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and lemon peel. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Repeat.
Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
For frosting, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies. Yield: About 6 dozen.
Originally published as Brown Sugar Cutouts in Country Woman Christmas Annual 2005, p42

Nutritional Facts

2 each: 156 calories, 6g fat (3g saturated fat), 32mg cholesterol, 97mg sodium, 25g carbohydrate (17g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons half-and-half cream
  • Green food coloring, optional
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and lemon peel. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. Repeat.
  3. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  4. For frosting, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Add food coloring if desired to some or all of the frosting. Decorate cookies. Yield: About 6 dozen.
Originally published as Brown Sugar Cutouts in Country Woman Christmas Annual 2005, p42

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MY REVIEW
kjohnson9296 User ID: 5575640 78236
Reviewed Nov. 20, 2010

"Dough is much too gooey to roll out. It's sticking to the rolling surface, the rolling pin, and my hands. I don't even know how to save it."

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