We’ve made brown sugar cookies even more scrumptious by adding a glaze and decorating them with candy sprinkles and dragées.
- Prep time 40 minutes
- Total time 2 hours & 15 minutes
In bowl, whisk together flour, baking powder and salt. In large bowl, using electric mixer, beat butter with brown sugar on medium speed until light and fluffy, about 2 minutes; beat in egg and vanilla until combined. Stir flour mixture into butter mixture. Divide dough in half. Shape each half into disc; wrap each in plastic wrap and refrigerate until firm, 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 2-inch round cookie cutter, cut out rounds, rerolling scraps. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are firm to touch and bottoms are light golden, 12 to 14 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.
Glaze: In small bowl, stir together icing sugar and milk until combined. Brush over cookies; decorate with sprinkles and dragées.
Test Kitchen Make-Ahead: Freeze unglazed cookies in a resealable freezer bag for up to one month.
Makes about 49 cookies.
Nutritional facts PER COOKIE: about
- Sodium 30 mg
- Sugars 6 g
- Protein 1 g
- Calories 68
- Total fat 3 g
- Potassium 15 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 10 g
- Iron 2
- Folate 5
- Calcium 1
- Vitamin A 2