Best 2 Iced Brown Sugar Cookies Recipes

In the realm of sweet indulgences, iced brown sugar cookies stand out as a delectable treat that captivates the senses with their delightful crunch, chewy texture, and irresistible flavor. These cookies, adorned with a luscious glaze, embody the perfect balance of flavors, combining the rich caramel notes of brown sugar with the refreshing coolness of icing. Whether you're a seasoned baker or a kitchen novice, this article will guide you through the process of crafting these delectable delights, providing you with a step-by-step recipe and essential tips to ensure perfect results. Discover the secrets to creating iced brown sugar cookies that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ICED BROWN SUGAR ZUCCHINI COOKIES

Iced Brown Sugar Zucchini Cookies image

These super-soft, sweetly spiced little gems are the perfect use for some of that zucchini that keeps pouring in from your garden, your friends, and your neighbors. (You can even thank them with a plateful!)

Provided by Kare for Kitchen Treaty

Time 42m

Number Of Ingredients 19

Ingredients

Cookies
1 cup 2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups grated zucchini (about 1 large or 2 medium zucchini)
Brown Sugar Glaze
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup milk
2 cups confectioners (powdered sugar)
1/2 teaspoon vanilla extract
Pinch salt

Steps:

Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat together the butter, granulated sugar, and brown sugar on medium speed until fluffy and pale - about 3 minutes. Add the eggs and mix until completely blended. Add the vanilla and mix.
In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
Add the zucchini and mix just until incorporated.
Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (Do you have a cookie scoop yet? It will change your life!)
Bake for 10 - 12 minutes, until the cookies are set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
Make brown sugar glaze. In a medium saucepan over low heat, melt the butter. Add brown sugar. Stir for about 2 minutes, until sugar is dissolved. Gradually add milk and, increasing heat to medium, bring to a boil, stirring constantly. As soon as it comes to a boil, remove from heat and slowly whisk in powdered sugar, stirring until smooth. Stir in vanilla extract and pinch salt. Cool for about 20 minutes.
Hold cookies by the bottom and dip the tops into the glaze. Set right-side up on cookie rack. Cool until glaze sets.
Store at room temperature in an airtight container for up to 3 days, or freeze for up to a few months.

ICED BROWN SUGAR COOKIES

Iced Brown Sugar Cookies image

I received this recipe for brown sugar cookies some 40 years ago at a shower where the hostess asked each guest to share a favorite recipe. This was the most popular of them all. Dark brown sugar gives these cookies added richness.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
3/4 cup sugar, divided
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely ground pecans
1 teaspoon salt
1/2 teaspoon baking soda
ICING:
1 cup packed dark brown sugar
1/2 cup half-and-half cream
1 cup confectioners' sugar

Steps:

In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pecans, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes or until easy to handle. , Shape into 1-in. balls; then roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. , For icing, combine brown sugar and cream in a saucepan. Bring to a boil; boil and stir for 4 minutes. Remove from the heat. Sift confectioners' sugar into the hot mixture; stir until combined. Drizzle icing over cookies.

Nutrition Facts : Calories 161 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 155mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Use dark brown sugar for a richer flavor.
Chill the dough for at least 30 minutes before rolling and baking to prevent the cookies from spreading too much.
Bake the cookies until the edges are just starting to brown.
Let the cookies cool completely before icing them.
For a thicker icing, add more powdered sugar.
For a thinner icing, add more milk.
If you don't have time to make your own icing, you can use store-bought icing.
Decorate the cookies with sprinkles, chopped nuts, or other desired toppings.

Conclusion:

These iced brown sugar cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture and sweet, buttery flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack or dessert, give these iced brown sugar cookies a try. You won't be disappointed!