Introduction
There’s something truly special about grandma’s sugar cookies with brown butter icing. These timeless treats have been passed down through generations, bringing joy and comfort to countless families. The nostalgic aroma of freshly baked cookies fills the air, transporting us back to our childhoods and creating lasting memories.
What sets these sugar cookies apart is the rich and decadent brown butter icing. The nutty flavor of the browned butter adds a depth of flavor that perfectly complements the sweetness of the cookies. Whether you’re baking these cookies for a special occasion or simply craving a sweet indulgence, this recipe is sure to delight.
Why You’ll Love This Recipe
There are so many reasons to love grandma’s sugar cookies with brown butter icing. Firstly, these cookies are incredibly easy to make, requiring just a few simple ingredients that you likely already have in your pantry. The dough comes together quickly, and the icing is a breeze to prepare.
Secondly, these cookies are incredibly versatile. You can decorate them with colorful sprinkles for a festive touch or leave them plain for a more classic look. They’re perfect for any occasion, whether it’s a birthday party, holiday gathering, or a simple afternoon treat.
Lastly, the combination of the soft and buttery sugar cookies with the rich and velvety brown butter icing is simply irresistible. These cookies have the perfect balance of sweetness and depth of flavor, making them a favorite among both kids and adults.
Ingredients
To make grandma’s sugar cookies with brown butter icing, you’ll need the following ingredients:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– For the brown butter icing:
– 1/2 cup unsalted butter
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons milk
Step-by-Step Instructions
1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. While the cookies are cooling, prepare the brown butter icing. In a small saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
9. In a mixing bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Gradually add the browned butter, whisking until smooth. If the icing is too thick, add an additional tablespoon of milk.
10. Once the cookies have cooled completely, spread the brown butter icing on top of each cookie using a butter knife or offset spatula. Allow the icing to set before serving.
Expert Tips for Success
– Make sure the butter is softened to room temperature for easy creaming with the sugar.
– Refrigerating the dough before rolling it out will make it easier to handle and prevent the cookies from spreading too much during baking.
– If you prefer a softer cookie, reduce the baking time slightly. For a crispier texture, extend the baking time by a minute or two.
Variations and Substitutions
– For a citrus twist, add the zest of one lemon or orange to the cookie dough.
– If you’re a chocolate lover, mix in 1/2 cup of mini chocolate chips to the dough.
– To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions
Grandma’s sugar cookies with brown butter icing are delicious on their own, but they can also be enjoyed with a cup of hot tea or a glass of cold milk. For a festive touch, serve them alongside a scoop of vanilla ice cream and sprinkle some crushed candy canes on top during the holiday season.
FAQs
Q: Can I make the dough in advance?
A: Yes, you can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Just make sure to let it soften at room temperature for a few minutes before rolling it out.
Q: How long do these cookies stay fresh?
A: These cookies can be stored in an airtight container at room temperature for up to one week. They also freeze well, so you can make a batch ahead of time and thaw them as needed.
Q: Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, it’s best to stick to unsalted butter to have more control over the saltiness of the cookies.
Final Thoughts
Grandma’s sugar cookies with brown butter icing are a true labor of love. The timeless recipe brings joy to both the baker and those lucky enough to enjoy these delectable treats. So gather your loved ones, put on your apron, and create your own sweet memories with this beloved recipe.
We hope you enjoy baking and savoring these delicious cookies as much as we do. Don’t forget to share your experience and let us know how they turned out for you!
grandma’s sugar cookies with brown butter icing
Traditional sugar cookies with a rich and decadent brown butter icing, these treats are a nostalgic delight that bring joy and comfort to all who enjoy them. Perfectly balanced sweetness and depth of flavor make them a favorite for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (for brown butter icing)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for brown butter icing)
- 2-3 tablespoons milk (for brown butter icing)
Directions
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the brown butter icing. In a small saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Gradually add the browned butter, whisking until smooth. If the icing is too thick, add an additional tablespoon of milk.
- Once the cookies have cooled completely, spread the brown butter icing on top of each cookie using a butter knife or offset spatula. Allow the icing to set before serving.
Nutrition Facts
