This week’s recipes will all be cookie recipes, just in time for the Christmas season. These Chewy Frosted Brown Sugar Cookies will be perfect to use for a cookie exchange or as part of a dessert tray.
First up is a cookie that is given a depth of flavor from brown sugar. Not only is it used in the cookie, but also in the frosting.
The brown sugar adds a chewy softness to the cookie along with that deep flavor you’d expect to get with brown sugar. It also works wonderfully in the frosting giving it more of a caramel taste.
You could leave the frosting off if you wanted to and these cookies would be great, but they are spectacular when you add on that frosting!
- 14 Tbsp salted butter
- 1¾ cups packed light brown sugar
- 1 egg plus 1 egg yolk
- 1½ Tbsp vanilla
- 2¼ cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup light brown sugar (packed)
- 3 Tbsp butter
- ¼ cup milk
- 2 cups sifted powdered sugar
- Preheat oven to 350 degrees.
- In a medium skillet over medium heat, melt butter. When butter is melted, slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Remove from heat and allow to cool for 15 minutes.
- When butter is cooled add to a large bowl and with the 1¾ cup light brown sugar and mix with electric mixer until no lumps remain, about 30 seconds.
- Add egg, yolk and vanilla and mix for another 30 seconds until smooth.
- Add in the flour, baking soda, baking powder and salt and mix on medium-low until incorporated.
- Combine the ¼ cup brown sugar and ¼ cup granulated sugar coating together in a small bowl.
- Roll cookie dough into balls and then roll in sugar mixture.
- Place on lined baking sheet about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes or until edges begin to brown. Do not over-bake.
- Transfer to wire rack to cool.
- Once cooled make frosting. Combine brown sugar and butter in small saucepan over medium heat. Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.
- With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. You may need a little more or less than the 2 cups.
- Spread about 1 tsp on each cookie. Makes 2 dozen.
Recipe adapted from Cookies and Cups.