Soft Brown Sugar Cookies with Burnt Butter Icing
Ingredients
At a glance
Drop cookies
Makes
40 cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain low-fat yogurt
- Burnt Butter Icing
Steps
Cream butter and sugar on medium speed until light. Blend in
eggs, one at a time, mixing well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to batter, alternately with yogurt, to make a smooth dough. Cover lightly and refrigerate for 1 hour.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Drop batter by tablespoonfuls onto cookie sheets. With the help of a second spoon, shape cookies into rounded forms.
Bake cookies for 15 minutes, or until firm to the touch and golden brown on the bottom. Let stand on cookie sheets for 2 minutes, then remove to wire racks to cool.
When cool, lightly frost cookies with Burnt Butter Icing. Let icing set before serving.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to batter, alternately with yogurt, to make a smooth dough. Cover lightly and refrigerate for 1 hour.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Drop batter by tablespoonfuls onto cookie sheets. With the help of a second spoon, shape cookies into rounded forms.
Bake cookies for 15 minutes, or until firm to the touch and golden brown on the bottom. Let stand on cookie sheets for 2 minutes, then remove to wire racks to cool.
When cool, lightly frost cookies with Burnt Butter Icing. Let icing set before serving.
Additional tips
Store: In single layers on plates, wrapped with foil
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