Winter Brown Sugar Cookies (Print Version)
Buttery brown sugar cookies topped with delicate snow-white icing, perfect for winter celebrations.
# List of Ingredients:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup packed light brown sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
→ Snow Sugar Icing
08 - 1 1/2 cups powdered sugar
09 - 2 to 3 tablespoons milk
10 - 1/2 teaspoon pure vanilla extract
11 - Sparkling sugar or edible glitter (optional)
# Step-by-step Instructions:
01 - Whisk together flour, baking powder, and salt in a medium bowl and set aside.
02 - Using an electric mixer, beat softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
03 - Incorporate egg and vanilla extract into the butter mixture until fully combined.
04 - Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
05 - Divide dough in half, shape each into a disc, wrap in plastic, and chill for 20 to 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - Roll one disc of dough on a lightly floured surface to 1/4 inch thickness. Cut shapes using cookie cutters and place them 1 inch apart on baking sheets.
08 - Bake for 10 to 12 minutes until edges begin to turn golden. Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, milk, and vanilla extract until smooth and spreadable, adding more milk if needed.
10 - Spread or pipe icing onto cooled cookies and sprinkle with sparkling sugar or edible glitter before the icing sets.
# Expert Advice:
01 -
- They're buttery and tender with just enough brown sugar richness to feel indulgent without being heavy.
- The snow-white icing stays soft enough to spread easily but sets just firm enough to hold sparkling sugar.
- You can knock out a batch in under an hour, and they keep beautifully for days in a tin.
02 -
- Brown sugar has moisture that affects dough hydration—pack it firmly when measuring or your dough will be too sticky.
- Don't skip the chilling step; warm dough spreads and loses its shape under heat.
- Icing that's too thick won't spread; too thin won't hold the sparkle—test it on one cookie first.
03 -
- Room-temperature butter is non-negotiable—cold butter won't cream properly, and the dough suffers immediately.
- Spread the icing while cookies are completely cooled or it'll melt into the warm cookie instead of sitting on top with that beautiful texture contrast.