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Yesterday, I shared a recipe for beautifully decorated Christmas cookies, perfect for those who love the art of cookie decorating. But let’s face it… Not everyone has the time (or the patience) for that kind of recipe!
That’s why I’m so excited to share this recipe with you. I made it last Saturday, and it’s a total game-changer. In Portugal, we call these “Hungarian Cookies,” though I’ve noticed they’re not as well-known in the U.S.
What I love most about this cookie dough is its texture! It’s perfectly consistent and can be stored in the fridge for up to 7 days! Talk about convenient.
So, if you’re looking for a simple yet incredibly delicious Christmas cookie recipe, this is the one you’ll want to try. Let’s dive in!?!
Easy Christmas Butter Cookies Recipe With Brown Sugar
Ingredients:
- 3 Eggs;
- 1/3 cup (75g) light brown sugar;
- 7 tbsp (100g) unsalted butter at room temperature;
- 1 and 1/4 cups (150g) all-purpose flour ;
- 1/3 cup (50g) cornstarch.
Gather all the Ingredients
Step 1: Prepare the Egg Yolks
Place a saucepan on the stove with water and bring it to a boil. Add the eggs and let them cook for about 8 to 9 minutes. Remove the eggs and carefully peel them, separating the yolks from the whites.
We’ll only need the yolks for this recipe. You can save the whites for another dish, like a cold salad.
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Follow Me NowStep 2: Cream the Butter and Sugar
In a bowl, beat the butter and sugar together until the mixture is creamy and smooth.
Step 3: Add the Egg Yolks
Pass the egg yolks through a fine mesh sieve to ensure there are no lumps. Add them to the butter and sugar mixture, beating until fully incorporated.
Step 4: Combine the Dry Ingredients and Chill the Dough
Add the flour and cornstarch to the mixture and combine using your hands until everything is well incorporated. Shape the dough into a ball and wrap it completely in plastic wrap. Refrigerate for about 20 minutes.
Step 5: Roll Out the Dough and Cut Out the Cookies!
After 20 minutes, preheat the oven to 400ºF (200ºC)!
Now, remove the dough from the refrigerator and roll it out with a rolling pin. The dough should be about 1/4 inch thick. Make sure it’s slightly thicker, as the dough won’t rise during baking. If it’s too thin, the cookies may break.
Use a cookie cutter in a festive shape (or any shape you prefer) to cut the dough into your desired designs. When you run out of space, gather the scraps, roll the dough out again, and repeat. Trust me, the scraps can make way more cookies than you’d think!
Step 6: Arrange the Cookies on the Baking Sheet
Line a baking sheet with parchment paper. Carefully transfer the cookies onto the sheet. I recommend using a knife or another flat tool to lift and move them, as they can easily break during transport!
If you have an extra egg or yolk (raw), you can whisk it with a fork and brush it over the cookies for a shiny, polished finish. This step is optional but adds a beautiful touch, especially if you’re short on time or decorations, as I was on this day!
Step 7: Bake the Cookies
Bake the cookies for about 8 minutes or until they are lightly golden. Remove them from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
If you’d like, you can decorate the cookies with melted chocolate, royal icing, or sprinkles to add a festive touch.
The cookies are ready to eat! They will stay fresh for up to 5 days at room temperature or up to 7 days if stored in the refrigerator. Enjoy!
I have to admit, making this recipe and writing this article was a lot of work… But I truly believe it will be worth it, because I will be able to spread this recipe to all those who LOVE cookies, just like me!
Before you leave, don’t forget to save this recipe on your Pinterest boards, believe me you won’t find cookies with a flavor like this.
I hope you enjoyed it, have fun cooking!
Christmas Butter Cookies
Ingredients
- 3 Eggs
- ⅓ cup Light brown sugar 75g
- 7 tbsp Unsalted butter at room temperature; 100g
- 1 ¼ cup All-purpose flour 150g
- 1/3 cup Cornstarch 50g
Instructions
- Place a saucepan on the stove with water and bring it to a boil. Add the eggs and let them cook for about 8 to 9 minutes. Remove the eggs and carefully peel them, separating the yolks from the whites. We’ll only need the yolks for this recipe. You can save the whites for another dish, like a cold salad.
- In a bowl, beat the butter and sugar together until the mixture is creamy and smooth.
- Pass the egg yolks through a fine mesh sieve to ensure there are no lumps. Add them to the butter and sugar mixture, beating until fully incorporated.
- Add the flour and cornstarch to the mixture and combine using your hands until everything is well incorporated. Shape the dough into a ball and wrap it completely in plastic wrap. Refrigerate for about 20 minutes.
- After 20 minutes, preheat the oven to 400ºF (200ºC)! Now, remove the dough from the refrigerator and roll it out with a rolling pin. The dough should be about 1/4 inch thick. Make sure it’s slightly thicker, as the dough won’t rise during baking. If it’s too thin, the cookies may break. Use a cookie cutter in a festive shape (or any shape you prefer) to cut the dough into your desired designs. When you run out of space, gather the scraps, roll the dough out again, and repeat. Trust me, the scraps can make way more cookies than you’d think!
- Line a baking sheet with parchment paper. Carefully transfer the cookies onto the sheet. I recommend using a knife or another flat tool to lift and move them, as they can easily break during transport! If you have an extra egg or yolk (raw), you can whisk it with a fork and brush it over the cookies for a shiny, polished finish. This step is optional but adds a beautiful touch, especially if you’re short on time or decorations, as I was on this day!
- Bake the cookies for about 8 minutes or until they are lightly golden. Remove them from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
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