BROWN SUGAR COOKIES

Brown Sugar Cookies image

These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.

Provided by Food Network Kitchen

Categories dessert

Time 3h55m

Yield about 30 cookies

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 cups confectioners' sugar
1/4 cup meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optional

Steps:

For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.