Brown Sugar Shortbread Holiday Cookies
- Cook Time: 8 - 10 minutes
- Course: Dessert
This year, celebrate the holidays with a stack of delicious brown sugar shortbread cookies. With the right presentation and a little bit of icing, these Christmas tree-like cookies will taste just as good as they look. When you prepare these shortbread cookies on a sheet of Reynolds® Parchment Paper, you can enjoy the process of holiday baking with no need to worry about cleanup.
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- 1 cup unsalted butter, softened
- 1/4 cup confectioners' sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus more for work surface
- 3/4 teaspoon salt
- 1 cup Royal Icing (see recipe)
- 1/4 cup green sanding sugar
- 10 small gumdrops, for decoration
Heat oven to 325F and place rack in center.
Line two baking sheets with Reynolds® Parchment Paper. On a floured work surface, using a floured rolling pin, roll out dough to about 1/8 inch thick, occasionally running a spatula under dough to keep from sticking to work surface.
Using 1-1/4-, 1-3/4-, 2-1/2- and 3-inch star cookie cutters, cut out ten 1-1/4-inch and 20 of each of the other sizes; transfer to prepared sheets.
Bake, one sheet at a time, until just golden around edges, 8 to 10 minutes.
Transfer sheets to a wire rack and let cool completely. Transfer icing to a decorating bag fitted with a small plain. Secure end of bag with a rubber band, squeezing out air. (When not using, place, tip side down, in a tall glass with a damp paper towel in bottom so icing doesn't harden in tip.)
Working with one cookie at a time, pipe icing around rim of each star and sprinkle with sanding sugar. Let stand until set, about 30 minutes.
For each tree, using a dab of icing to adhere, stack 2 large, 2 medium, 2 small and 1 tiny star; top with a gumdrop.
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