The Ultimate Brown Butter Sugar Cookies Recipe: Soft Cutouts with Irresistible Nutty-Caramel Flavor
Discover the magic of these old-fashioned brown butter sugar cookies, a truly exceptional cutout cookie recipe that will revolutionize your baking. If you’ve loved our brown butter chocolate chip cookies, prepare to be amazed by these incredible brown butter creations! The harmonious blend of nutty brown butter and rich brown sugar elevates classic butter cookies to an entirely new level, delivering a depth of flavor that is simply unparalleled. Get ready to bake the best browned butter sugar cookies you’ve ever tasted, perfect for any occasion!
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If you’re as enamored with these brown sugar butter cookies as we are, you’ll certainly want to explore more delightful recipes from our kitchen. Don’t miss out on our festive Pop Tart Gingerbread House, the comforting Cinnamon Chip Scones with Spiced Orange Glaze, and our famously easy Snickerdoodles without Cream of Tartar!
Irresistible Browned Butter Sugar Cookies: The Perfect Cutout Recipe
These brown butter sugar cookies are a true indulgence. Imagine soft, tender cutout cookies infused with an incredible nutty, caramel flavor that’s utterly captivating. Far surpassing the simplicity of basic sugar cookies, these treats boast a unique complexity. The secret lies in the harmonious pairing of browned butter and rich brown sugar, which imparts a toasted, cozy warmth to the dough. This deep flavor profile is perfectly complemented by a luscious, creamy brown sugar icing, creating a dessert that’s both sophisticated and comforting.
Our recipe for these delectable browned butter sugar cookies is a delightful variation of our popular No Spread Sugar Cookies. Just like their predecessors, these brown butter cutouts maintain their precise shape beautifully in the oven, making them ideal for intricate designs. Whether you’re baking for holidays, participating in lively cookie swaps, or simply want to elevate an everyday cutout cookie into something extraordinary, this recipe is your go-to. For fellow brown butter enthusiasts, be sure to explore my extensive collection of over 44 sweet and savory brown butter recipes for more culinary inspiration!
The Magic of Brown Butter in Cookies: A Flavor Transformation
Brown butter, also known as beurre noisette, is a culinary marvel that elevates ordinary butter into a rich, nutty, and deeply aromatic ingredient. It’s created by gently melting unsalted butter over medium heat and continuing to cook it until the milk solids separate and toast to a beautiful golden-brown at the bottom of the pan. This process unlocks an incredible depth of flavor, characterized by toasted notes and a subtle caramel sweetness. The moment you introduce brown butter into a recipe, it undergoes a profound transformation.
In cookies, brown butter replaces the plain taste of regular butter with a complex, toasted essence. It doesn’t just add flavor; it enhances the overall sweetness and provides a delicate caramel undertone that makes these cookies far more nuanced than a standard sugar cookie. Beyond taste, brown butter also subtly alters the texture, often contributing to a slightly chewier cookie that’s truly addictive. It’s an ingredient that brings warmth, depth, and an irresistible aroma to every bite, making it a favorite among bakers for a reason.
The Perfect Pair: Brown Sugar and Brown Butter Cookies
While brown butter alone is a game-changer, we take these cookies a step further by incorporating brown sugar. This isn’t just a simple addition; it’s a conscious pairing designed to create an unparalleled flavor experience. Brown sugar, with its inherent molasses content, offers a moistness and a deeper, more rounded sweetness compared to granulated white sugar. This rich, complex sweetness perfectly complements the nutty, toasted notes of the brown butter.
Together, brown butter and brown sugar create a synergy that results in cookies that are exceptionally flavorful, moist, and tender. The molasses in the brown sugar amplifies the caramel undertones developed during the butter browning process, leading to a cookie that is truly to die for. This combination isn’t just about making cookies sweet; it’s about crafting a harmonious balance of deep, comforting flavors that will leave a lasting impression.
Essential Ingredients for Your Brown Butter Sugar Cookies
Crafting these delectable browned butter sugar cookies requires a few key ingredients, each playing an important role in achieving their signature flavor and texture. You’ll find the precise measurements for all ingredients in the detailed recipe card below, but here’s a closer look at what you’ll need to gather:
- Unsalted Butter: This is the foundation of our cookies. We start with unsalted butter, then transform it into nutty, fragrant brown butter on the stove. Browning the butter adds incredible depth, a toasted aroma, and a subtle caramel flavor that truly sets these cookies apart. After browning, it’s crucial to let the butter cool completely to room temperature until it solidifies but remains soft, about 70 degrees Fahrenheit. This ensures proper creaming and prevents the cookies from spreading too much. If your kitchen is particularly warm or cool, using a meat thermometer can help you achieve the perfect softened consistency.
- Light Brown Sugar: Moving beyond granulated sugar, light brown sugar introduces essential moisture, a delightful chewiness, and a subtle hint of molasses that creates an irresistible harmony with the browned butter. You can also opt for dark brown sugar for an even richer molasses flavor, but be aware that its higher moisture content might require a slight increase in flour when rolling the dough to maintain its cutout shape.
- Large Egg: For optimal results, ensure your egg is at room temperature. A room temperature egg emulsifies better with the butter and sugar, leading to a smoother, more uniform dough and a better cookie texture. If you forget to take it out ahead of time, simply submerge it in a bowl of lukewarm water for about 15 minutes.
- Pure Vanilla Extract: Vanilla is not just a flavor; it’s a bridge that brings all the rich, warm notes of these cookies together. For the most authentic and pronounced flavor, we highly recommend using pure vanilla extract. Feeling ambitious? You can even make your own for an extra special touch!
- All-Purpose Flour: Accurate flour measurement is paramount for the perfect cookie texture. We strongly advise measuring your all-purpose flour by weight using a kitchen scale to avoid inadvertently adding too much, which can result in dry, crumbly cookies.
- Cornstarch: A secret ingredient for ultimate cookie softness! Just like in our Kitchen Sink Cookies, a touch of cornstarch in this recipe helps to tenderize the dough, ensuring these browned butter cookies bake up with an irresistibly soft and delicate texture.
- Baking Powder: This essential leavening agent provides a gentle lift to the cookies, ensuring they are soft and tender without becoming excessively puffy, preserving their beautiful cutout shapes.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the complex, rich flavors of the brown butter and brown sugar. It truly makes every ingredient shine.
And to crown our brown sugar butter cookies, we’re crafting an incredible brown sugar icing. For this delectable topping, you’ll need:
- Powdered Sugar: Also known as confectioners’ sugar, powdered sugar forms the sweet and smooth base for our icing, providing both structure and a delicate sweetness.
- Brown Sugar: A small amount of brown sugar in the icing itself contributes an extra layer of caramel flavor, harmonizing perfectly with the cookies and giving the icing a beautiful, subtle depth.
- Milk: Essential for adjusting the icing to the perfect drizzling or spreading consistency. While whole milk is often preferred for richness, any milk you have on hand will work beautifully.
- Vanilla Extract: Just like in the cookies, vanilla extract in the icing ties all these rich, warm flavors together, making the topping irresistible.
- Salt: A tiny pinch of salt in the icing cuts through the sweetness and enhances the overall flavor profile, ensuring a perfectly balanced topping.
Essential Equipment for Perfect Brown Butter Sugar Cookies
Having the right tools can make all the difference in your baking, especially for a recipe as nuanced as these brown butter sugar cookies. Here’s a breakdown of the equipment we recommend for achieving flawless results:
First and foremost, a kitchen scale is an absolute must. As mentioned, I always measure flour by weight to ensure extreme accuracy. This is even more critical for this brown butter sugar cookie recipe because an excess of flour can quickly lead to dry, crumbly cookies that lose their delicate texture. For browning your butter, a light-colored pan is highly recommended. The light interior allows you to clearly see the milk solids browning, preventing you from burning the butter and ensuring that perfect nutty aroma. A sturdy whisk will also be helpful for the initial stages of browning and for mixing your dry ingredients.
For mixing the cookie dough, a KitchenAid stand mixer will make the process effortless, especially when creaming the solidified brown butter and brown sugar until fluffy. However, a reliable hand mixer will also do the job perfectly well. A rubber spatula is indispensable for folding in dry ingredients gently and scraping down the sides of the bowl to ensure everything is thoroughly combined without overmixing.
When it comes to baking, a good quality cookie sheet, lined with parchment paper or a silicone baking mat, is crucial for even baking and preventing sticking. For flexibility, I often use my Our Place griddle pan for smaller batches of cookies and my larger Nordic Ware Big Baking Sheet when preparing a grander spread. Finally, a wire rack is essential for cooling your baked cookies thoroughly. This allows air to circulate, preventing the bottoms from becoming soggy and ensuring your glossy icing sets perfectly without sticking.
Step-by-Step Instructions for Your Perfect Brown Butter Cookies
Creating these exquisite brown butter cookies is a rewarding process, and the detailed recipe card below includes step-by-step instructions and a helpful recipe video to guide you. For now, here’s an overview of the basic steps to follow:
First, ensure your browned butter has cooled and solidified to a soft, room temperature consistency. Then, in the bowl of a stand mixer or a large bowl with a hand mixer, cream together this solidified brown butter and the light brown sugar until the mixture is light, fluffy, and well combined. This process typically takes about 2-3 minutes and is crucial for the cookies’ texture.
Once the butter and sugar are perfectly creamed, add your room temperature egg and the pure vanilla extract. Mix thoroughly until these wet ingredients are fully incorporated into the dough, ensuring a smooth and cohesive mixture. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
In a separate medium-sized bowl, prepare your dry ingredients. Whisk together the all-purpose flour, cornstarch, baking powder, and salt. This step ensures all leavening agents and flavor enhancers are evenly distributed throughout the dry mixture, preventing pockets of unmixed ingredients in your final dough.
With your mixer on a low speed, gradually add the whisked dry ingredients into the wet mixture. Mix just until the flour mixture is barely combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. The dough will be quite thick, and you may need to finish bringing it together by hand on a floured surface.
Once your dough is ready, turn it out onto a lightly floured surface. Dust your rolling pin with flour as well, and roll the dough out to an even thickness of approximately ¼-inch. Using your favorite cookie cutters (don’t forget to flour them!), cut out your desired shapes. Carefully transfer these cutouts to your prepared baking sheet, ensuring some space between them. Now, they’re ready to bake to golden perfection!
After your cookies have baked and are completely cooled on a wire rack, it’s time for the delightful brown sugar icing. In a bowl, whisk together the powdered sugar, brown sugar, milk, vanilla, and a pinch of salt until perfectly smooth. You can then elegantly spread or artfully drizzle this creamy icing over your cooled cookies, adding that final touch of sweetness and charm.
Hint: If you find your dough is a bit dry and difficult to work with, it’s possible you’ve added a tiny bit too much flour. Don’t worry! Simply add a small amount of milk, about a teaspoon at a time, and gently knead it in until the dough reaches a pliable, easy-to-handle consistency. This minor adjustment will ensure your cookies are perfectly tender.
Brown Butter Sugar Cookies (Without Brown Sugar)
If you’re eager to make these nutty brown butter sugar cookies but prefer not to use brown sugar, you’re in luck! The recipe is easily adaptable to accommodate your preference. You have a couple of excellent options:
The simplest method is to directly substitute the brown sugar in this recipe with an equal amount of granulated white sugar. This will still result in delicious brown butter cookies, retaining the nutty depth from the browned butter itself, though they will have a slightly less pronounced caramel flavor and a crisper texture than their brown sugar counterparts.
Alternatively, if you wish to maintain some of that rich, molasses-infused brown sugar flavor without using brown sugar directly, you can use white sugar and incorporate about a tablespoon of molasses into the wet ingredients. Molasses is what gives brown sugar its distinctive flavor and moisture, so adding it separately will help mimic that depth, resulting in a brown butter cookie that is still rich and flavorful, even without traditional brown sugar.
Celebrate the Season with Brown Butter Christmas Cookies
This recipe is absolutely ideal for crafting a memorable batch of brown butter Christmas cookies! The rich, warm flavors of browned butter and brown sugar lend themselves beautifully to the festive season. Simply choose your favorite Christmas cookie cutters – think stars, snowflakes, gingerbread men, or even adorable ornaments – and let your creativity shine. These cookies hold their shape perfectly, making them fantastic canvases for decorating with our creamy brown sugar icing, sprinkles, or any festive adornments you desire.
Imagine leaving these warm, fragrant brown butter cutouts out for Santa on Christmas Eve, a special treat that’s sure to impress! They also make wonderful homemade gifts for friends and family, and their robust flavor ensures they stand out at any holiday gathering. For more holiday baking inspiration and to discover other crowd-pleasing recipes, be sure to check out my full collection of all the best holiday cookies for a cookie exchange. These brown butter beauties are a must-add to your holiday baking repertoire!
Storage Tips for Optimal Freshness
To ensure your delicious brown sugar butter cookies remain fresh and flavorful, proper storage is key. Here are my recommendations for keeping them at their best:
- Room Temperature Storage: Once completely cooled, you can store these cookies in an airtight cookie jar or container at room temperature for up to 4 days. Stacking them with parchment paper in between layers can help prevent any icing from sticking.
- Refrigerator Storage: For extended freshness, place your iced or un-iced cookies in an airtight container in the refrigerator for up to a week. The cooler temperature will help maintain their texture and prevent them from drying out.
- Freezing Baked Cookies: These cutout cookies freeze exceptionally well! Arrange fully cooled and decorated cookies in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe airtight container or heavy-duty freezer bag. They will keep well for up to two months. Thaw at room temperature before serving.
- Freezing Cookie Dough: You can also freeze the unbaked cookie dough! Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to two months. When ready to bake, thaw the dough in the refrigerator overnight, then roll and cut as usual. This makes them fantastic brown butter holiday cookies to prep ahead, saving you time during busy seasons.
Frequently Asked Questions About Brown Butter Sugar Cookies
Absolutely! Unlike many traditional cutout cookie recipes that can be finicky, this brown butter sugar cookie dough is specifically designed for stability. It doesn’t require any complicated steps or excessive chilling. The dough rolls out beautifully and bakes into cookies that maintain their intricate shapes perfectly in the oven. Once cooled, when you spread or drizzle the brown sugar icing on top, and it sets, you get that gorgeous, glossy, bakery-style finish that makes these cookies look just as professional and appealing as they taste.
No, you do not! This is one of the best features of this simple brown butter sugar cookies recipe. It’s based on my highly successful no-spread sugar cookie formula, which is a no-chill recipe. This means the dough goes straight from your mixer to your rolling pin and then to your cookie cutters, saving you valuable time and allowing for quicker gratification without compromising on shape or texture.
You can certainly prepare the brown sugar icing ahead of time. However, for the best consistency and ease of spreading, it’s generally recommended to use it fresh. If you do make it in advance and it thickens slightly upon standing, don’t worry! Simply whisk in a small splash of warm milk, about ½ teaspoon at a time, until it loosens up and reaches your desired smooth, spreadable consistency.
Yes, these cookies are excellent for freezing! Both the baked brown sugar cookies (iced or un-iced) and the unbaked dough freeze remarkably well for up to two months. This makes them a fantastic option for meal prepping ahead of busy holidays or events. Freezing the dough allows you to have fresh, warm cookies ready at a moment’s notice, making them truly convenient brown butter holiday cookies.
Flat cookies are a common baking dilemma, and several factors can contribute to it. Most often, it’s due to either too little flour or butter that was too warm when incorporated into the dough. Ensure your brown butter is properly cooled and solidified (soft but cool to the touch) before creaming. Overmixing the dough can also lead to excess gluten development and flatter cookies. Additionally, precise flour measurement is critical; I always recommend measuring flour in grams using a kitchen scale to guarantee accuracy and prevent this issue.
For these brown butter sugar cookies, a creamy brown sugar icing is the absolute perfect complement! The molasses notes in the brown sugar icing harmonize beautifully with the nutty, toasted flavors of the brown butter in the cookies. This combination creates a balanced, rich, and incredibly satisfying taste experience that enhances rather than overwhelms the unique qualities of the cookies. It truly brings all the flavors together in a delightful way!
Absolutely! These brown butter sugar cookies are an excellent choice for cutouts. The recipe is specifically formulated to create a dough that is easy to handle, rolls out smoothly, and crucially, maintains its shape during baking. This makes them perfect for crafting beautifully defined cookie shapes for any occasion, from simple everyday treats to elaborate holiday designs. You’ll be delighted by how well they hold their form!
Top Baking Tip for Success
Remember this crucial tip for consistently perfect cookies: always measure your flour by weight using a kitchen scale! This simple step ensures accurate measurements every time, preventing dry and crumbly cookies and leading to a wonderfully tender texture.
Related Recipes You’ll Love
If you’re fond of these old-fashioned brown butter sugar cookies and crave more delightful baking inspiration, explore these fantastic related recipes:
- Cinnamon Chip Scones with Spiced Orange Glaze
- Brown Butter Cake with Nutella Buttercream Frosting
- Pie Crust Cookie Twists
- Pop Tart Gingerbread House
Perfect Pairings for Your Brown Butter Sugar Cookies
While these brown butter sugar cookies are a treat all on their own, they also make a delightful accompaniment to various dishes. Here are some of my favorite savory dishes that would beautifully complement the sweet, nutty profile of these simple cookies:
- Maple Dijon Salmon
- Pressure Cooker Ham Braised in Beer
- Sheet Pan Chicken Thighs and Veggies
- Southern Baked Mac and Cheese
Unlock Cozy Baking: Your Fall Game Plan Awaits!
Make this your easiest, coziest, and most flavorful baking season yet. With our comprehensive Fall Baking Game Plan ebook, you’ll gain access to everything you need to bake with confidence and joy:
- 10 simple, foolproof fall dessert recipes, designed for delicious success.
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- Bonus features include a handy fall flavor pairing guide and a printable fall grocery list to streamline your shopping.
If you try this delightful recipe, I would absolutely love it if you could leave a star review rating and a comment below! Your feedback is incredibly wonderful to hear and truly helps our community grow. And don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Brown Butter Sugar Cookies Recipe (Cut Out, Soft)
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Equipment you may need
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¾ sheet baking pan
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silicone baking mat
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parchment paper
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hand mixer
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stand mixer
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rubber spatula
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whisk
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mixing bowls
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measuring cups and spoons
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nonstick pastry mat
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food scale
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rolling pin
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bench scraper
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cookie cutters
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cooling rack
Ingredients
- 1¼ cup (284 g) unsalted butter – cubed
- 1 cup (220 g) light brown sugar – packed
- 1 large egg – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- 3½ cups (438 g) all-purpose flour – preferably measured out with a kitchen scale (438 grams); plus more for dusting
- 1 tablespoon (15 ml) cornstarch
- 2 teaspoon (10 ml) baking powder
- ½ teaspoon (2 ml) salt
Brown Sugar Icing
- 2 cups (240 g) powdered sugar
- ½ cup (110 g) brown sugar
- 3 teaspoon (15 ml) milk – plus more if needed for desired consistency
- ½ teaspoon (2 ml) pure vanilla extract
- pinch salt
Instructions
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Brown butter according to the instructions in my How to Make Brown Butter post (do not add any water to butter after it’s browned); set aside a few hours to cool completely to room temperature. When it’s ready, your browned butter should be soft, but cool to the touch. This step is crucial for the texture of the cookies.
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To begin making the cookies, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking liner to prevent sticking and ensure even baking.
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In a large mixing bowl, using an electric mixer on medium speed, cream the solidified brown butter until smooth. Gradually add the brown sugar, and continue to cream the mixture for about 3 minutes until it becomes light, fluffy, and pale in color. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are well combined.1 cup light brown sugar, 1¼ cup unsalted butter
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Add the room temperature egg to the creamed butter and sugar mixture, mixing until fully incorporated. Follow with the pure vanilla extract, mixing until smooth and aromatic. Ensure there are no streaks of egg visible.1 large egg, 2 teaspoon pure vanilla extract
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In a separate, medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, which is important for the cookie’s leavening and tenderness.3½ cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoon baking powder, ½ teaspoon salt
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With the electric mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until they are barely combined. It’s essential not to overmix the dough. The dough will be very thick, and you may need to gently finish bringing it together by hand, briefly kneading it until it forms a cohesive ball.
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Turn the dough out onto a lightly floured surface. Using floured hands, gently form the dough into a smooth ball or a disc.
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Dust your rolling pin with flour to prevent sticking. Roll the dough out evenly to approximately ¼-inch thick. This thickness is ideal for soft yet sturdy cutout cookies that hold their shape.
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Generously coat your desired cookie cutters with flour, then firmly press them into the rolled dough to cut out your shapes. Repeat until you’ve cut as many cookies as possible from the dough, re-rolling scraps as needed.
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Use a bench scraper or a thin spatula to carefully transfer the cut cookie dough shapes to the prepared baking sheet. Arrange them with a little space in between. Bake for 7-9 minutes in your preheated oven. Watch for lightly golden edges, but avoid overbaking to keep them soft.
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Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes to firm up slightly. Then, carefully transfer them to a wire rack to cool completely before icing.
Easy Brown Sugar Icing
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In a medium bowl, whisk together the powdered sugar, brown sugar, pure vanilla extract, milk, and a pinch of salt until the icing is completely smooth and free of lumps. Add additional milk, just a teaspoon at a time, if needed to achieve your desired consistency for dipping or spreading.2 cups powdered sugar, ½ cup brown sugar, 3 teaspoon milk, ½ teaspoon pure vanilla extract, pinch salt
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To dip the icing: Take one cooled cookie at a time and hold it upside-down by its edges. Gently dip the face of the cookie into the icing, ensuring the entire top surface makes contact. This method provides a smooth, even coat.
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Lift the dipped cookie up and allow any excess icing to drip off back into the bowl for approximately 15-20 seconds. This prevents too much icing buildup and ensures a clean finish.
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Carefully flip the cookie upright, ensuring no dripping icing spills onto the sides, and place it gently on parchment paper or a cooling rack to allow the icing to set completely.
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To spread the icing: Spoon a small amount of icing onto the center of each cooled cookie. Using the back of the spoon or a small offset spatula, carefully spread the icing outwards, close to the edges of the cookie shape. Place the decorated cookies on a cooling rack and let it set completely before serving or storing.
Video
Notes
Storage & Freezing: To maintain the optimal freshness and delightful texture of these brown sugar butter cookies, store them at room temperature in an airtight cookie jar for up to 4 days. If you need to keep them fresh for longer, place them in the fridge in an airtight container for up to a week. For extended preservation, both baked and unbaked cutout cookies can be frozen. Ensure baked cookies are well-wrapped individually or layered with parchment paper, and dough is tightly wrapped. They will keep beautifully for up to two months, making them excellent for preparing ahead of time.
Brown Butter Sugar Cookies – No Brown Sugar Variation: Should you wish to make a batch of these flavorful brown butter cookies without brown sugar, it’s a simple adjustment! You can easily swap out the brown sugar in this recipe for an equal amount of granulated white sugar. Alternatively, to retain a hint of that rich, caramel-like brown sugar flavor, you can use white sugar and incorporate an additional tablespoon of molasses into your wet ingredients.
Recommended Tools for Baking Success: Accurate measurement is a cornerstone of successful baking. I cannot stress enough the importance of measuring your flour by weight using a kitchen scale. This is particularly vital for this brown butter sugar cookie recipe, as even a small excess of flour can result in cookies that are dry, crumbly, and less enjoyable.
To make mixing this rich brown butter sugar cookie dough easier, I personally rely on my trusty KitchenAid stand mixer. However, a robust hand mixer will also yield excellent results. Additionally, a flexible rubber spatula is highly recommended for gently folding in the dry ingredients and ensuring all the goodness is scraped from the sides of the bowl.
You will definitely need a high-quality cookie sheet or baking pan for this recipe. For smaller baking endeavors, I often reach for my versatile Our Place griddle pan. For larger batches, the expansive surface of my Nordic Ware Big Sheet is invaluable. Additionally, having a sturdy wire rack is essential. It facilitates quicker cooling for your cookies and allows any excess glaze to drip off cleanly, ensuring a perfectly set and beautiful finish.
Nutrition
Nutrition Disclaimer
