Rye Cookies
Rye flour has a stronger, earthier flavor which makes these cookies hearty, comforting and delicious. They're especially satisfying in the Fall and Winter months. You can leave them plain, or decorate with Royal Icing, Cinnamon Icing, or one of our other icings or frostings. It's not absolutely necessary to chill the dough, but it is helpful to let it rest for an hour or so to give the flour a chance to absorb the liquid.
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Prep Time
120 minutes
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Cook Time
10 minutes
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Servings
Makes about 16 cookies
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- 1 cup Butter
- 3/4 cups Light Brown Sugar
- 2 cups Rye Flour
- 1 1/2 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 3/4 teaspoons Salt
- 5 tablespoons Milk
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$2.99View Hawthorn Leaf Cookie Cutter, 3.75" -
Oak Leaf Cookie Cutter
$2.99View Oak Leaf Cookie Cutter -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
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1
Beat with an electric mixer until fluffy:
Butter
Light Brown Sugar -
2
Whisk together, then add and mix in:
Rye Flour
All Purpose Flour
Baking Powder
Salt -
3
Add and mix until the dough is uniformly moist:
Milk -
4
Press dough into a disk, wrap in plastic wrap, and chill for 30 minutes to 1 hour. Preheat oven to 375 degrees. Working with half at a time, roll dough out on lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. If you like, use a sharp paring knife to score a decorative design on the surface of the cookies. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Enjoy!
-
Hawthorn Leaf Cookie Cutter, 3.75"
$2.99View Hawthorn Leaf Cookie Cutter, 3.75" -
Oak Leaf Cookie Cutter
$2.99View Oak Leaf Cookie Cutter -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
