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)

Cookie

• 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

Glaze

• 1/4 c. organic whole cane sugar, such as Rapadura or sucanat
• 1 Tbsp whole milk (or more, if needed)

Instructions

• 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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