Introduction
Brown sugar cut-out cookies bring a warm, caramel-like depth to classic holiday shapes. Using dark brown sugar delivers richer flavor and a hint of molasses that caramelizes as they bake, creating soft centers and crisp edges. They’re perfect for Christmas, birthdays, or cookie exchanges, and their straightforward dough makes them friendly for busy households. Whether you’re baking with kids or just starting out, these cookies are versatile enough to decorate simply or boldly.
Table of Contents
Why You’ll Love These Brown Sugar Cut-Out Cookies
- Soft, thick centers with crisp edges that hold their shape.
- Rich, deep brown sugar flavor that lingers in every bite.
- Warm spice blend of cinnamon, allspice, ginger, and nutmeg for coziness.
- Ideal for celebrations, gift platters, and seasonal gatherings.
- Simple process and forgiving decorating options keep it beginner-friendly.
Ingredients
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Pinch each of ground ginger and ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- For Decorating (optional): Royal Icing, Easy Glaze Icing, or Cookie Buttercream; Assorted sprinkles
Notes & Substitutions
- Dark brown sugar yields a deeper, more caramelized flavor than light brown sugar. Research shows that dark brown sugar’s higher molasses concentration contributes to its distinct, rich taste and darker color.
- You can customize or omit spices to taste; start with the recommended amounts and adjust for next time.
- Room-temperature ingredients ensure smoother mixing and better texture.
- Measure flour properly: spoon into the cup and level off for accurate results. Baking experts emphasize that accurate flour measurement is crucial for desired cookie texture.
Step-by-Step Instructions for Brown Sugar Cut-Out Cookies
- Whisk the flour, baking powder, cinnamon, allspice, ginger, nutmeg, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter and brown sugar on high speed until completely smooth and creamy, about 3 minutes.
- Add the egg and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and bottom as needed.
- With the mixer on low, gradually add the dry ingredients to the wet. Mix until just combined; the dough will be a bit soft. If too sticky to roll, add flour 1 tablespoon at a time and beat well after each addition.
- Divide the dough in half. Place each portion onto lightly floured parchment or a lightly floured silicone mat. Roll to about 1/4-inch thickness. If sticky, dust with a little flour.
- Lightly dust one rolled dough with flour, then place parchment on top. Add the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for 1–2 hours, or up to 2 days.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or mats. Remove the top dough slice from the refrigerator and gently separate if sticking.
- Use cookie cutters to cut shapes. Transfer cutouts to prepared sheets, spacing about 3 inches apart. Re-roll scraps and cut more cookies.
- Bake 11–12 minutes, until lightly browned at the edges. Cool on the sheets for 5–10 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate cooled cookies with Royal Icing, Easy Glaze Icing, or Cookie Buttercream; top with sprinkles if desired. Tint icings with gel color if you like.
- Enjoy cookies right away or wait until icing sets to serve them. Plain or decorated cookies stay soft for about 5 days at room temperature when stored airtight.
Note: The full batch yields multiple cookies, so you’ll have plenty for trays or gifts. The brown sugar cut-out cookies stay flavorful and adaptable for busy hosts wanting quick results without sacrificing taste.
Pro Tips for Perfect Brown Sugar Cut-Out Cookies
Preventing Spread
- Use cool, firm room-temperature butter.
- Ensure dough is well chilled after rolling.
- Avoid overworking dough during mixing.
Achieving Best Flavor
- Choose high-quality dark brown sugar for richer notes.
- Adjust spice levels to suit your taste.
Working with Dough
- Lightly flour parchment and rolling pin to prevent sticking.
- Re-roll scraps gently and minimally to avoid toughness.
How to Keep Brown Sugar Soft
- Store cookies in an airtight container at room temperature.
- Add a slice of bread or a marshmallow to the container to maintain softness.
- A terracotta sugar saver can help maintain moisture longer.
Serving, Storage, & Variations
Serving Suggestions
- Enjoy plain or with festive decorations.
- Pair with warm beverages like hot cocoa or mulled cider.
- Plate for cookie parties or as edible gifts in decorative tins.
Storage Instructions
- Plain cookies last up to 5 days at room temperature in an airtight container.
- Iced cookies keep at room temperature once icing sets.
- Buttercream iced cookies can be refrigerated for longer freshness.
Freezing Options
- Freeze baked cookies up to 3 months; thaw at room temperature.
- Freeze unbaked dough discs up to 3 months; thaw before rolling and baking.
Variations
- Add citrus zest (orange or lemon) for brightness.
- Fold in finely chopped white chocolate.
- Try other spice blends like cardamom for a different twist.
Nutritional Information
Estimated values per cookie (based on 24 yield). Values are approximate.
| Serving size | 1 cookie (approx) |
|---|---|
| Calories | 110 |
| Fat (g) | 5 |
| Carbs (g) | 18 |
| Protein (g) | 1 |
Note: Nutrition figures are approximate and depend on exact ingredients and portioning.
Frequently Asked Questions (FAQ)
Can I use light brown sugar instead of dark?
Yes. Light brown sugar will yield a lighter color and milder caramel notes, but the cookies stay delicious.
Is chilling the dough really necessary?
Chilling helps the dough hold its shape during baking, prevents spreading, and improves rolling ease.
Why did my cookies spread too much?
Too warm dough, overworked dough, or insufficient chilling can cause spread. Chill longer and handle as little as possible.
Conclusion
These spiced brown sugar cookies strike a delightful balance between warmth and sweetness, with a texture that’s soft at the center and gently crisp at the edges. They’re a crowd-pleasing, beginner-friendly option that fits into busy schedules without sacrificing flavor. Ready in just a few steps, they adapt to any celebration. Try this brown sugar cut-out cookies recipe today and share your festive creations with loved ones.
Ultimate Brown Sugar Cut-Out Cookies
These ultimate brown sugar cut-out cookies are perfect for any occasion, offering a delightful blend of warm spices and a tender texture. Easy to make and fun to decorate, they stay soft for days, making them ideal for sharing or storing.
Equipment
- Medium bowl
- Large bowl
- Handheld or Stand Mixer
- Paddle Attachment
- Parchment paper
- Silicone baking mat
- Rolling Pin
- Plastic wrap
- Aluminum foil
- Cookie cutter
- Baking sheets
- wire rack
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour (281g), spooned & leveled, plus more as needed
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- pinch ground ginger
- pinch ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (170g), softened to room temperature
- 3/4 cup dark brown sugar (150g), packed
- 1 large large egg at room temperature
- 1 teaspoon pure vanilla extract
Toppings
- Icing Royal Icing, Easy Glaze Icing, or Cookie Buttercream
- Assorted sprinkles (like these or these)
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking powder, cinnamon, allspice, ginger, nutmeg, and salt; set aside.
- Using a mixer, beat butter and brown sugar in a large bowl until smooth and creamy (about 3 minutes). Add the egg and vanilla, beating until combined (about 1 minute), scraping the bowl as needed.
- Gradually add the dry ingredients to the wet and mix on low speed until just combined. If the dough is too soft, add flour one tablespoon at a time.
Chilling & Cutting
- Divide the dough in half and roll each portion on floured parchment paper to 1/4-inch thickness using a floured rolling pin. Add more flour if necessary.
- Dust one rolled dough with flour, cover with parchment, then place the second rolled dough on top. Cover and refrigerate for 1-2 hours or up to 2 days.
- Preheat oven to 350°F (177°C) and line baking sheets. Remove chilled dough, cut into shapes with a cookie cutter, and re-roll scraps until all dough is used.
Baking & Decorating
- Arrange cookies 3 inches apart on baking sheets and bake for 11-12 minutes until edges are lightly browned. Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Decorate completely cooled cookies with your choice of icing and sprinkles. Gel food coloring can be used to tint icings.
- Serve cookies immediately or after icing sets. Store plain or decorated cookies tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days.
Notes
Dough will be a bit soft, add more flour (1 Tablespoon at a time) if needed for rolling. Re-rolling dough scraps yields many cookies. Cookies stay soft for about 5 days at room temperature or up to 10 days refrigerated. If decorated with cookie buttercream, store at room temperature for 1 day or refrigerate for up to 5 days.
