Fall Cut-Out Cookies

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3-Ingredient Fall Cut Out Cookies are a perfect fall cookie made with browned butter, brown sugar, and a sweet maple glaze. These tender treats hold their shape, making them fun THanksgiving or Christmas cookies or a festive dessert for any time of year.

Prep Time15

Cook Time14

Course: Dessert

Cuisine: American

Servings:

Calories: 226kcal

Author: Cara Lanz

Ingredients

1 cup butter, salted or unsalted,* cut into cubes
¾ cup dark brown sugar
2 cups all-purpose flour
optional, add 1-2 teaspoons of pumpkin pie spice or cinnamon

Optional Icing

Maple Icing

Instructions

Brown the butter: In a light-colored saucepan, melt the butter over medium heat. Stir as it bubbles and foams until golden flecks appear, about 5–8 minutes. Pour into a shallow, heat-safe dish (like a pie plate) and transfer to the freezer. Let it chill until firm and cold, about 30 minutes—longer if using a deeper bowl.
Make the dough: In a large mixing bowl, beat the chilled browned butter (add ½ teaspoon salt if you started with unsalted butter) and brown sugar on medium-high until pale and fluffy, 2–3 minutes. Sift in the flour and mix just until combined. If the mixture looks crumbly, use your hands to bring it together into a ball.
Chill the dough: Divide into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes. For the best texture and flavor, chill several hours or overnight.
Prepare to bake: When ready, set the dough out at room temperature until soft enough to roll—this may take 30 minutes or longer. Preheat the oven to 325°F and line cookie sheets with parchment.
Roll and cut: Roll dough between two sheets of parchment to ¼-inch thickness. If it sticks, dust the parchment with powdered sugar. Cut with cookie cutters and place shapes 2 inches apart on the prepared pans.
Bake: Bake cookies 13–15 minutes, or until the bottoms are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, glaze with Maple Icing, then allow about an hour for the icing to firm up.

Notes

Use a light-colored pan to easily see when the butter browns.
Rolling pin guides, dowels, or cutting boards help roll dough evenly.
For thinner cookies, reduce baking time slightly to avoid overbaking.
Recipe makes about 14 cookies using a 3-inch cutter (yield will vary by size and thickness).
Use festive fall cookie cutters and add cinnamon, pumpkin spice, or your favorite warm spices for pumpkin spice cookies.

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