Stephanie's Homesteader Cookies
Submitted by catera
Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.
YIELD
1 batchPREP
30 minCOOK
10 minREADY
100 minThese old-fashioned slice-and-bake cookies have that rustic, from-scratch charm that fancy bakeries try to imitate.
Melted butter and brown sugar create a rich, caramelly dough with just a whisper of cinnamon running through it.
The clever trick here is pressing the dough into an ice cube tray (without the divider) to chill and shape it, then slicing into neat rounds for even baking.
Once cooled, a quick drizzle of butter, powdered sugar, and milk frosting gives them a sweet, glossy finish.
They’re the kind of cookie you’d find in a farmhouse kitchen, and they taste like they belong there.
Chef Tips
- Chill the dough for a full 30 minutes in the freezer so slices cut cleanly without crumbling
- Slice a consistent ¼ inch thick for even baking across the batch
- Let cookies cool completely before frosting so it sets properly instead of sliding off
- No ice cube tray? Shape the dough into a log, wrap in plastic, and chill until firm
Ingredients
Directions
Sift together the flour, salt, baking soda and cinnamon.
Then combine the butter, brown sugar, and egg.
Blend well. Press into an old metal ice cube tray (without the ice cube tray insert, of course) tray, and chill ½ hour in the freezer.
Cut into ¼ inch pieces.
Place on cookie sheet and bake at 375℉ (190℃) for 10 to 12 minutes.
Cool and frost.
To make the frosting, combine all ingredients and pour over cookies by the spoonful.
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