Add 6 Tbsp butter in small saucepan over medium
heat, cooking until it begins to brown, about 3-4
minutes. Remove from heat and transfer to
heatproof bowl. Put in freezer to chill, 10
minutes, no longer. Preheat oven to 350 and line
baking sheet with parchment.
In a mixing bowl, beat together the remaining 6
Tbsp butter, the cooled brown butter, sugar, and
vanilla until combined. Add egg and mix until
combined. Add flour, baking soda and salt, beat
until combined and dough forms a ball. If dough
feels wet, add 2-4 Tbsp flour.
Divide dough in half, roll out on parchment to 1/4
in thick. Cut out shapes and place on parchment
lined baking pan. Cover pan and place in freezer
until firm, 15 minutes. Roll out scraps and repeat
with remaining dough. Bake on middle rack 8-10
minutes or just lightly golden. Let cool.
Make icing. In medium bowl, whisk powdered sugar,
maple syrup, vanilla, and 1 Tbsp water until
smooth and drizzly. If needed, add water, 1Tbsp
at a time, until drizzly. Spoon icing onto cookie
to edges, decorate with candies or colored icing.
Allow to dry.
Originally Submitted
12/9/2021
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