Ingredients:

  • 1 cup (plus 2 Tbsp) Unsalted Butter, cold and cubed
  • ½ cup Light Brown Sugar, firmly packed
  • 2 Large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Fine Sea Salt
  • 2 ½ cups All-Purpose (Plain) Flour, spooned and levelled
  • 3 cups Icing (Confectioners’) Sugar, sifted
  • 4–6 tablespoons Whole Milk or Water
  • 1 teaspoon Fresh Lemon Juice
  • Food Colouring (Optional)

Instructions:

  1. Melt the 250g of butter in a heavy-bottomed saucepan over medium heat. Continue cooking, swirling occasionally, until the foam subsides and brown solids form at the bottom, emitting a nutty aroma (approx. 5–7 minutes).
  2. Immediately pour the brown butter, including the brown solids (the nutty bits, or fond), into the mixing bowl. Allow to cool for 5 minutes until it is warm, but not scorching hot.
  3. Add the brown sugar to the slightly cooled brown butter. Beat on medium speed using a stand mixer with a paddle attachment until creamy and lighter in colour (approx. 2 minutes).
  4. Add the egg yolks, vanilla extract, and salt. Mix until just combined, scraping down the bowl.
  5. Reduce the mixer speed to low. Gradually add the all-purpose flour until the dough just comes together. Stop immediately once no streaks of dry flour remain to avoid developing gluten.
  6. Divide the dough in half. Flatten each half into a thick disc, wrap tightly in cling film, and refrigerate for a minimum of 90 minutes, or until firm.
  7. Preheat the oven to 175°C (350°F). Line baking trays with parchment paper.
  8. Remove one disc from the fridge. Roll the dough to a thickness of 5 mm (about 3/16 inch) on a lightly floured surface or between two sheets of parchment paper. Cut shapes using the cookie cutters and transfer them to the prepared baking sheets.
  9. Place the trays of cut cookies back into the freezer for 10 minutes before baking to ensure perfect edges.
  10. Bake for 10–12 minutes, rotating the tray halfway through, until the edges are lightly golden and the centres are set. They should not be heavily browned.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Sift the confectioners’ sugar into a bowl. Gradually whisk in the milk/water and lemon juice until a thick but pourable consistency is reached (it should coat the back of a spoon and hold a trail for a few seconds).
  13. Dip the completely cooled cookies in the glaze, drizzle it, or use a piping bag for outlines. Allow the icing to fully set at room temperature (this may take 1–4 hours).