Autumn weather is finding its way to Texas, mornings are growing crisp, and leaves are slowly changing to a rich golden hue.😍🍁 It’s truly the most wonderful time of the year! Brown Buttered Sugar Cookies are an Autumn favorite for me. A slightly spiced soft Sugar cookie topped with brown buttered frosting and a sprinkle of cinnamon sugar will do a happy dance on your taste buds! This recipe is a MUST TRY. ♥️ So, grab an apron and enjoy a little festive fun in the kitchen!
Yields: about 20 delicious cookies 🙂
Ingredients
- 3sticks(1 1/2 cups) unsalted butter, softened
- 1 1/4cupsgranulated sugar
- 1tbs pure vanilla extract
- 2eggs, at room temperature
- 4 1/2cupsall-purpose flour
- 1tspbaking soda
- 1tspcinnamon
- 1/4tsp nutmeg
- 1/2tspsalt
Browned Butter Frosting
- 1stick (1/2 cup)salted butter
- 2cupsconfectioners/powder sugar
- 1teaspoonpure vanilla extract
- 1/4teaspooncinnamon
- cinnamon sugar, for sprinkling
Instructions
- In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.
- Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
- Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not overbake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.
- To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool for 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but thick enough to hold its shape.
- Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.
- Grab a cookie along with a warm mug of cider and enjoy!
The original recipe was found on: halfbakedharvest.com
“He maketh peace in thy borders, and filleth thee with the finest of the wheat.” Psalm 147:14