Brown Butter Cut-Out Cookies

Recipe

Dessert
Brown Butter Cut-Out Cookies

Primary Media

Three cut-out cookies with yellow-marbled royal icing

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

16
Servings
50min
Prep
57min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    The combination of the brown butter and brown sugar attribute a slight nutty flavor to these cut-out cookies. Decorate with royal icing for a professional finish.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    Cookies
    ¾ c.Hy-Vee unsalted butter, softened and divided
    2 ¼ c.Hy-Vee all-purpose flour
    1 tsp.Hy-Vee baking powder
    ¼ c.Hy-Vee light brown sugar
    ½ c.Hy-Vee granulated sugar
    1Hy-Vee large egg
    2 tsp.Hy-Vee vanilla extract
    Royal Icing
    3 c.Hy-Vee powdered sugar
    2 tbsp.meringue powder
    ¼ tsp.cream of tartar
    c.warm water
    Hy-Vee food coloring, optional

    Things To Grab

    • Small saucepan
    • 3 large bowls
    • Electric stand mixer or hand mixer
    • Rolling pin
    • Baking sheets
    • Large piping bag
    • Round piping tips

    Directions

    1. Add 1/4 cup butter to a small sauce pan over medium heat. Cook, stirring occasionally, until butter begins to brown, about 5-7 minutes. Once butter has reached a light amber-brown color and smells nutty, remove from heat and place into a shallow bowl. Set in the refrigerator, 10 minutes, to cool.

    2. In a large bowl, combine cooled brown butter and softened butter on medium to high speed for 30 seconds. Add brown sugar and granulated sugar and beat for 1 minute more. Mix in egg and vanilla and stir until combined.

    3. In a separate bowl, sift together baking powder and all-purpose flour; set aside.

    4. Slowly mix in flour, a bit at a time until incorporated. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.

    5. Preheat oven to 375 degrees.

    6. On a lightly floured surface, roll out half of the dough to 1/4-inch thickness. Using a 3-inch cookie cutter, cut into desired shapes. Place 1-inch apart on ungreased baking sheets. Repeat with remaining dough.

    7. Bake for 7 minutes, or until edges are firms and bottoms are lightly browned. Transfer cookies to wire racks and let cool. 

    8. To make Royal Icing, in a large mixing bowl, stir together powdered sugar, meringue powder, cream of tartar, and warm water. Beat with electric mixer on LOW speed until combined. Beat on HIGH speed for 7 to 10 minutes until icing is very stiff. Tint Royal Icing with Hy-Vee food coloring, if desired.

      Hyvee Culinary Expert Tip
      When working with royal icing, keep it covered with a damp paper towel when you're not using it. This will prevent it from drying out.
      Hy-Vee Test Kitchen
    9. Using a piping bag or a knife, frost each cookie with royal icing.

    Nutrition facts

    Servings

    280 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 35mg
    • Sodium: 40mg
    • Total Carbohydrates: 46g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 0%
    0%
    Iron 4%
    0%
    Calcium 2%