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Brown Sugar Cookies with Maple Icing
laura

Brown Sugar Cookies With Maple Icing

You know those grocery store oatmeal cookies with the crunchy, white icing on top? These cookies are like an uber-divine version of those. Super soft on the inside, perfectly crunchy around the edges, topped with a sweet maple glaze. If you'd like to try this recipe with more of a gingerbread flavor, substitute molasses for the Karo syrup in the cookie dough, and use vanilla extract instead of maple in the icing recipe.
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Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

FOR THE COOKIES:
  • 1/2 cup butter
  • 1/2 cup dark Karo syrup
  • 1 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 1/2 cup flour
FOR THE ICING:
  • 2 cups powdered sugar
  • 1 teaspoon maple extract
  • 2 tablespoons dark karo syrup
  • 1 tablespoon milk

Method
 

FOR THE COOKIES:
  1. In a large bowl, beat together the butter, Karo, sugar and egg until very light and fluffy.
  2. Add the remaining ingredients and beat together until well mixed. Roll into golf-ball sized balls.
  3. Place 3 cookies on each cookie sheet and bake in an oven preheated to 375 degrees for 10-13 minutes, or just until the edges of the cookies are golden brown.
FOR THE ICING:
  1. Whisk all ingredients together until smooth.
  2. Spoon into a ziploc baggies. Snip off the corner of the bag and pipe onto slightly warm cookies.
  3. Allow to set for 20-30 minutes before packaging up cookies.
  4. Enjoy!