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Why I Love These Brown Sugar Cookies
There are two groups of cookie lovers: those who like crispy ones and those who like soft ones. Usually, I am team crispy. Well, actually, I want crispy edges with a soft and chewy center. These brown sugar cookies aren’t fully on either side; they’re definitely more cake-like but still almost chewy in the center. Did I just hear you say perfection? I think of these as a homey cookie that any all-star grandma would have made. But to finish them off, I had to add my favorite brown butter icing. Cookies plus icing equals happiness, right?
The frosting is the gilding on top of amazing cookies, and when I say melt in your mouth, I mean it!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature once the icing has set. The cookies are delicious on their own or alongside coffee or tea.
To store – Once icing is dry to the touch, layer cookies with parchment in an airtight container and refrigerate up to 5 days. Freeze iced or uniced cookies up to 2 months, separated by parchment. Thaw in the container at room temperature.
More Cookie Recipes
- All-in-one oatmeal cookies
- Citrus glazed orange cookies
- Cornmeal and honey cookies
- Dried cherry, pistachio, and lime refrigerator cookies
- Spicy dark chocolate cookies
- Peanut butter cookies
- White chocolate macadamia nut cookies
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Brown Sugar Cookies
Ingredients
For the cookies
- 16 tablespoons (2 sticks) unsalted butter room temperature
- 2 cups light brown sugar
- 2 large eggs
- 1 teaspoon maple or vanilla extract
- 1 cup buttermilk
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
For the frosting
- 8 tablespoons (1 stick) unsalted butter
- 2 cups sifted powdered sugar
- 1-3 tablespoons heavy cream
- 1 teaspoon maple or vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Make the batter: In an electric stand mixer, cream the butter and brown sugar until light and fluffy. With the mixer running on medium-low, add the eggs one at a time, allowing each to incorporate. Add the maple extract and buttermilk, and mix to combine. Add the flour, baking soda, baking powder, and salt. Mix until the dry ingredients are combined with no remaining streaks of flour.16 tablespoons (2 sticks) unsalted butter, 2 cups light brown sugar, 2 large eggs, 1 cup buttermilk, 1 teaspoon maple or vanilla extract, 4 ¼ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon kosher salt
- Form the cookies: Using a 2-ounce cookie scoop, place cookies on the prepared baking sheets.
- Bake in the preheated 350°F oven until puffed and just set in the middle, 10-12 minutes. Remove and cool on the pan for 5 minutes, then finish cooling on a rack.
- While the cookies are cooling, make the frosting: Melt butter over medium heat. Continue to cook until the foaming subsides and the butter turns a brown, nutty color, 6-8 minutes. Remove the butter from the heat and whisk in powdered sugar, 1 tablespoon of heavy cream, and vanilla extract. Whisk and add more cream as needed for a smooth frosting. When the cookies are cool, spread 1 tablespoon on each cookie and serve.8 tablespoons (1 stick) unsalted butter, 2 cups sifted powdered sugar, 1-3 tablespoons heavy cream, 1 teaspoon maple or vanilla extract
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
They look so tasty!