Recipe: Stamped Brown Butter Muscovado Sugar Cookies

Ingredients

Melt the butter in a saucepan over medium heat, stirring constantly until it turns golden brown and has a nutty aroma.
Transfer the browned butter to a mixing bowl, let it cool slightly, then mix in the muscovado and granulated sugars until blended.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla.
In a separate bowl, whisk together the all-purpose flour, bread flour, spices, and salt.
Combine the dry ingredients with the butter mixture until it forms a dough.
Divide the dough in half, shape into discs, and chill between parchment paper.
Roll out the dough to a thickness of ¼ to ½ inch and chill again briefly.
Use cookie stamps to imprint designs and cut out cookies, placing them on baking sheets.
Freeze the cookies for 30 minutes before baking at 375°F (190°C) for 7-9 minutes.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth.
Dip the cooled cookies in the glaze and let them dry completely.

Servings

24-36

Calories

250

Total fat

10g

Total carbohydrates

38g

Total protein

Sodium

150mg

Cholesterol

60mg