These cookies are a bit time consuming. You have to brown the butter, then wait for it to cool, and then make the cookies. Then once they bake and cool, you make the frosting. However, these cookies are absolutely delicious! I've decided that brown sugar is like 300 times better than granulated sugar. It just makes everything tastier, as you can also see through my Brown Sugar Cinnamon Cookies. So, if you have some time on your hands, give these a shot! They may take long to make, but they're not too difficult, and the final result pays off well!
Brown Sugar Cookies with Brown Sugar Frosting
Make the cookies: Preheat oven to 350° and line baking sheet with parchment paper.
Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color, about 10 minutes. The swirling helps it from burning. Let cool for 15 minutes.
Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside. When butter is cooled mix brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds. Add egg, egg yolk and vanilla and mix for another 30 seconds, until smooth. Slowly add in your flour mixture and mix on medium-low until incorporated.
Make the topping: Combine brown sugar and granulated sugar 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 approximately 10-12 minutes. You will not notice much browning (since they are already a brown cookie), I would take them out when they're slightly firm to the touch, but not completely firm. They firm up quite a bit as they cool. Transfer to wire rack to cool.
Make the 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. Keep an eye on it so it does not harden. Mixture will slightly thicken. With hand mixer or whisk beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency (I used all 1 cups plus about 1 Tbsp). Spread approximately 1 teaspoon of frosting on each cookie.
- 14 Tbsp. butter
- 1¾ cups packed light brown sugar
- 2¼ cups flour
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. kosher salt
- 1 egg plus 1 egg yolk
- 1 ½ Tbsp. vanilla
- 2 Tbsp. granulated sugar
- 2 Tbsp. light brown sugar
- ¼ cup packed light brown sugar
- 1½ tablespoons butter
- 2 Tbsp. milk
- 1+ cups sifted powdered sugar
*I halved this because I had way too much frosting, so sorry for the weird measurement of butter, just believe me it was way too much frosting.