Thursday, February 27, 2014

Glazed Brown Sugar Cookie Recipe

There are SO many cookie recipes out there. Some are incredibly complex. Some use gourmet ingredients. Some are gorgeous works of art. Some require a culinary degree to create. Some will send you into a sugar coma after two bites.

But sometimes, you just want a simple, yummy cookie. Something that won't upstage your designer coffee. No frills. Just simple goodness.

This is one of those cookie recipes. Simple. Tasty. Healthy-ish. Whole wheat. 8 ingredients.

What are you waiting for?

Glazed Brown Sugar Cookies
by Raye
Prep Time: 15 minutes
Cook Time: 9-11 minutes
Keywords: bake cookie
Ingredients (2 dozen)
    • 1-1/4 c. whole wheat pastry flour (or white whole wheat flour)
    • 1/2 c. organic whole cane sugar, such as Rapadura or sucanat (or a free-flowing brown sugar)
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 6 Tbsp coconut oil (in solid state)
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1/4 c. organic whole cane sugar, such as Rapadura or sucanat
    • 1 Tbsp whole milk (or more, if needed)
    • Cream together coconut oil and organic whole cane sugar. Mix in vanilla and egg.
    • In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet ingredients and mix well. Chill for 1 hour, or up to overnight.
    • After at least 1 hour, preheat the oven to 375*F. Roll dough into 1-inch balls (approximately 1 rounded teaspoon; .75 oz ea).
    • Arrange cookie dough balls on a cookie sheet. Sprinkle lightly with salt. Bake at 375*F for 9-11 minutes, or until edges are set. Remove from oven and allow cookies to cool completely on the pan. They will look under-done when you take them out of the oven - that's ok! They will finish cooking and set up perfectly as they cool on the pan.
    • While cookies are cooling, prepare the glaze. In a small bowl, combine milk and organic whole cane sugar. If the glaze seems too thick, add additional milk 1 teaspoon at a time until it reaches a 'drizzle-able' consistency. (Note, you can sub in a non-dairy milk here, if desired)
    • Drizzle glaze over cooled cookies; allow glaze to dry. Store in an airtight container for up to 5 days.
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