Brown Buttered Sugar Cookies! || Recipe

Thanksgiving day is just 1 week away and baking fun has begun here at Garlands of Grace! ✨ The air has a fresh crispness to it and apple cider is found warming over the stove. It’s truly the most wonderful time of the year! ? Brown Buttered Sugar Cookies are a new favorite for me and my sisters. A slightly spiced soft Sugar cookie topped with brown buttered frosting and a sprinkle of cinnamon sugar will do a happy dance on your taste buds! ? I found my pumpkin cookie cutter at Hobby Lobby but have also seen several variations at WalMart and several other supermarkets! Grab an apron and enjoy a little festive fun in the kitchen!

Yields: about 20 delicious cookies :)


  • 3sticks(1 1/2 cups) unsalted butter, softened
  • 1 1/4cupsgranulated sugar
  • 1tbs npure vanilla extract
  • 2eggs, at room temperature
  • 4 1/2cupsall-purpose flour
  • 1tspbaking soda
  • 1tspcinnamon
  • 1/4tsp nutmeg
  • 1/2tspsalt

Browned Butter Frosting

  • 1stick (1/2 cup)salted butter
  • 2cupsconfectioners/powder sugar
  • 1teaspoonpure vanilla extract
  • 1/4teaspooncinnamon
  • cinnamon sugar, for sprinkling


  1.  In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.
  2.  Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
  3.  Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
  4.  To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it’s shape.
  5.  Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin “leaves”. Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.
  6. Grab a cookie along with a warm mug of cider and enjoy!
Original recipe found on:

“He maketh peace in thy borders, and filleth thee with the finest of the wheat.”Psalm 147:14