Ingredients:

  • 1 cup + 2 Tbsp Unsalted Butter, cold & cubed (255 g)
  • 1 cup Granulated Sugar (200 g)
  • 2 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 3 cups All-Purpose Flour (360 g)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Ground Ginger
  • 2 cups Confectioner's Sugar (Icing Sugar), sifted (for optional Royal Icing)
  • 2 Tbsp Meringue Powder (for optional Royal Icing)
  • 4–6 Tbsp Warm Water (for optional Royal Icing)
  • 1/2 tsp Almond Extract (optional, for Royal Icing)

Instructions:

  1. Brown the Butter: Melt the cubed butter in a saucepan over medium heat, stirring constantly. Continue to cook until the milk solids separate, sink, and brown to a deep amber color, smelling nutty. Remove immediately from heat.
  2. Cool: Pour the brown butter (including the browned bits) into a separate, heatproof bowl. Place it in the fridge or freezer for 15-20 minutes, stirring occasionally, until it reaches a solid, soft consistency (like peanut butter). Do not skip this step.
  3. Cream: In the stand mixer bowl, cream the cooled, solid brown butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes). Scrape down the sides.
  4. Add Wet Ingredients: Beat in the egg yolks and vanilla extract until just combined.
  5. Combine Dry Ingredients: Whisk together the flour, baking powder, salt, cinnamon, cardamom, and ginger in a separate bowl.
  6. Mix Dough: With the mixer on low speed, gradually add the dry ingredients to the wet. Mix only until the flour is just incorporated and the dough begins to clump. Do not overmix.
  7. Chill Dough: Divide the dough into two equal discs. Wrap each tightly in cling film. Refrigerate for a minimum of 60 minutes, or up to 2 days.
  8. Preheat and Prepare: Preheat oven to 175°C / 350°F. Line baking sheets with parchment paper.
  9. Roll the Dough: On a lightly floured surface (or between two sheets of parchment paper), roll one dough disc out to a thickness of 1/4 inch (6 mm).
  10. Cut and Transfer: Use cookie cutters to cut shapes. Carefully transfer the cut-outs to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them.
  11. Second Chill (Crucial): Place the trays of cut-out cookies back into the freezer for 10 minutes. This prevents spreading and guarantees sharp edges.
  12. Bake: Bake for 10–12 minutes, rotating the pan halfway through, until the edges are very lightly golden and the centers are pale.
  13. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  14. Prepare Icing (Optional): Whisk the confectioner's sugar and meringue powder. Add 4 Tbsp of warm water and extract. Mix on low speed until combined, then beat on medium-high for 5 minutes until stiff peaks form. Adjust water for desired consistency.
  15. Decorate: Once the cookies are completely cool, decorate with royal icing, sanding sugar, or sprinkles as desired. Allow icing to set completely before packaging (8-12 hours).