Brown Sugar and Spice Cut-out Cookies

 

I don't mess with my go-to cookie recipe much. Sometimes, I change up the extracts or add vanilla bean paste, but usually I stick with what works. Fall spices were calling to me, though, and I thought I'd try to use them in a cut-out cookie. 

These cookies are lightly spiced with cinnamon, nutmeg, ginger, and allspice. I replaced half with sugar with light brown sugar. The cookies ended up slightly softer, but still sturdy enough for decorating with royal icing or buttercream.

   

Making Thanksgiving cookies? Try this recipe rather than your standard recipe for sugar cookies. 

They'd be the perfect base flavor for any pumpkin decorated cookie! Any Halloween Cookie! 

Brown Sugar and Spice Cut-Out Cookies 

3 cup unbleached, all-purpose flour 

2 teaspoon baking powder 

1/2 teaspoon cinnamon 

1/4 teaspoon ginger 

1/8 teaspoon nutmeg (freshly grated, if possible) 

1/8 teaspoon allspice 

1/2 cup granulated sugar (I use sugar that I've stored vanilla beans in) 

1/2 cup light brown sugar (packed) 

1 cup salted butter, cut into chunks

1 egg 

1 teaspoon pure vanilla extract 

Preheat oven to 350. Whisk the flour, baking powder and spices, set aside. Cream the sugar and butter. Add the egg and extracts and mix until well-blended. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. (The dough will be quite thick...you may need to knead in stray bits of flour from the bottom of the bowl by hand.) 

 

Roll on a floured surface and cut into shapes. Place on parchment-lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. Let sit a few minutes on the sheet, then transfer to a cooling rack.

To decorate these cookies, I used pale green, ivory and light orange royal icing for the pumpkins. After being outlined and filled, they dried completely overnight.

 

For the sparkly accents, mix a small amount of meringue powder with water. With a child's paintbrush, paint the area you would like to be sparkle-d (that's a word, right?).

Then, shake on sanding sugar all over the cookie. Turn the cookie upside down and shake off the excess. (I do this over a basket coffee filter and use that to funnel the extra back into the container.) 

If you have lots of cookies to bake and decorate over the holidays, be sure to read all about freezing cookies...even decorated ones!