Sugar cookies made with dark brown sugar are rich and delicious, the vanilla drizzle frosting adds the perfect touch! Sugar cookies that are popular today originated in Pennsylvania in the 1700’s and were cut-out in the shape of that state! Some recipes roll cookie dough into a log and slice them. This recipe calls for the dough to be rolled into balls before baking. Refrigerating dough overnight helps cookies to retain their shape and not spread while baking. Dark brown sugar contains more molasses than light brown sugar resulting in a deeper color and richer flavor.
| Brown Sugar Cookies | Print |
Ingredients
- 2¼ cups flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup (2 sticks) butter, room temperature
- 1 cup dark brown sugar
- 1 egg
- 2 tsp. vanilla
- Frosting
- 1 cup confectioners' sugar
- 1 tsp. vanilla
- Milk
Instructions
- Stir flour, baking powder and salt in bowl and set aside.
- Beat butter and brown sugar in a separate bowl until creamy.
- Add egg mixing well, then vanilla.
- Add flour mixture to butter mixture one third at a time. Mix on low speed.
- Refrigerate dough for several hours before baking.
- Scoop out dough, roll into balls and place on parchment lined baking sheet.
- Bake at 350 degrees for 10-11 minutes, depending on desired crispness of cookie. Makes 3 dozen cookies.
- Frosting- Mix confectioners sugar with milk and a teaspoon of vanilla until desired consistency.
- Drizzle over cookies when cool.
Leave a Reply