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Hi Reader!

I've had so much fun doing the 12 Days of Cookies with you!

I will definitely do this again next year. If you have anything you'd like to see (specific cookies, more info, etc), please reply to this email and let me know!

The Most Fabulous
Brown Butter Sugar Cookies

Why We Love Them

Imagine a cookie rich with brown butter, brown sugar (or muscovado!) and spices...that's this Brown Butter Sugar Cookie!!

This dough can be used as a classic sugar cookie cut-out recipe or can be used with the stamps, as seen in the photos. I love to cover these in a maple glaze, but you can also use the classic vanilla glaze that I use with my regular sugar cookie recipe (see below for more notes).

Have fun with these!

Can We Ship 'Em?

These are great to ship! The glaze seals in the moisture of the cookies so they'll arrive looking and tasting fabulous.

Make-Ahead Options

The cookies can be made, from start-to-finish, and stored in an airtight container at room temperature for several days and be delicious.

I don't love freezing this dough for extended periods as it gets very hard.

More Tips

1. Bread Flour. You can replace the bread flour with all-purpose flour in a pinch, 1:1. You'll lose some thickness and chewiness of the cookie when you do this, but they will still be yummy!
2. Muscovado. You can use dark muscovado sugar or dark brown sugar with this recipe. I love muscovado sugar if you're able to get your hands on some!
3. Using Cookie Stamps. I used a 2½-inch (6.3-cm) cookie stamp for these. Specifically, I used the NordicWare Starry Night Cookie Stamps. This is the fluted cookie cutter set that I used.
4. Without Cookie Stamps. If you don’t have any cookie stamps, these are definitely still worth making using a round cookie cutter (you can even used the edge of a water cup) or any of your favorite holiday cookie cutters.
5. Vanilla Glaze. If you make the cookies as a classic cut-out sugar cookie recipe you can also use the vanilla glaze recipe, following the instructions for the thicker icing. Enjoy!

As always, leave any questions, comments, recipe notes on the actual recipe post and I'll respond asap. 💗

Happy baking!!

Rebecca's 12 Days of Cookies

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK