Holiday Sugar Cookies

These cookies are appropriate year-round, but they’re a perfect distraction when snowed in.  Dark brown sugar and cinnamon add an unexpected twist on the traditional sugar cookie. They freeze well too–double the ingredients and freeze a couple dozen to have on hand for the unexpected visitor (or to satiate that late night cookie craving).


  • 2 C Wheat Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Stick Softened, Unsalted Butter (leave a stick out for about an hour)
  • 3/4 C Packed Dark Brown Sugar
  • 1 Egg
  • 1 tsp Cinnamon
  • 1/4 C Unsweetened Apple Sauce


  • Cookie Cutters
  • Frosting
  • Sprinkles
  • Semi-Sweet Chocolate Chips
  • Cinnamon Red Hots


1. In a medium bowl, whisk together flour, baking powder and salt. Set aside.

2. In a large bowl, beat butter, sugar and vanilla at medium speed until light and fluffy. Beat in egg until well blended. Add cinnamon and mix until evenly combined.

3. Add flour mixture and bean on low speed until combined. Add applesauce and mix until evenly distributed.

4. Divide dough into two discs and wrap in plastic wrap. Refrigerate at least one hour or overnight.

5. Preheat oven to 350 degrees F. Roll out one disc of dough at a time on a floured surface and cut out with cookie cutters.

6. Spacing cookies about an inch a part, bake 10-12 minutes on a cookie sheet lined with aluminum foil, until edges are golden.

7. Place cookies on a wire cooling rack until they reach room temperature. Frost with your favorite cookie decorations and enjoy!


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