These cookies had big dreams. Big aspirations. They were going to a bridal crafting party. They were going to be gifts for wonderfully helpful coworkers. There were tons of them! Dozens, I say!
Sadly, these cookies did not make it to the party. They did not become gifts. Because I became sick.
Has that ever happened to you? I made these cookies exactly a day before I got hit with a flash cold. The cold lasted about a day and a half. And then I was totally better. It was pretty bizarre. (I’m blaming the supermoon.)
Anyway, since I was out of commission for just over 24 hours, I figured the cookies were similarly contaminated. So their dreams were burst. Their aspirations crumbled. I couldn’t give my friends and coworkers the gift of a cold. Ah, contaminated cookies–appetizing, huh? (I know. This is probably the worst blog post ever. Don’t judge me. I’m just being honest here.)
Anyway, fear not. Although MY cookies were under the weather, yours, I guarantee, will not be! (Unless you get the supermoon bug too. For which I take no responsibility.)
I know they will turn out amazingly because I taste tested them before I got sick. And they are SO GOOD. Certainly one of my new favorite recipes.
They have the texture of a white sugar cookie but the deeper, more caramel-y flavor of a brown sugar. They keep their texture well and the drizzle of just-a-little-bit-tangy buttermilk glaze gives them the right amount of sweeter lightness. They would be great for shipping or a picnic. And you could add chopped up crystallized ginger to them and they would be simply phenomenal.
So, in conclusion, if you’ve got a kind soul, you’ll make these cookies for yourself or, better yet, someone you love. And in doing so, you’ll be giving these cookies their dreams back. Their big aspirations of being gifts and making smiles. Now doesn’t that sound a whole lot more appetizing?
Brown Sugar Cookies with Buttermilk Glaze
Makes about 3 dozen cookies
Adapted from Epicurious
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground allspice (or you can sub nutmeg, ginger…)
1/2 tsp ground cinnamon
12 tablespoons unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg, at room temperature
Preheat the oven to 375 degrees F. Prepare baking sheets with parchment paper.
In a medium bowl, whisk together flour, salt, and spices. Set aside.
Beat butter and sugar until smooth and creamy. Add the egg and beat well. Add flour mixture and beat until well incorporated, scraping sides of bowl as you go.
Use a cookie scoop to drop large tablespoonfuls of dough onto prepared baking sheets, about 2 inches apart. Bake for about 8-10 minutes until edges are browned. Allow to cool on the sheet and you’ll get a nice crisp outside and a soft inside. (If you prefer very crisp cookies, bake 10-12 minutes and still allow to cool on the sheet.) Cool completely before drizzling with glaze, below.
Makes more than enough for all your cookies
Adapted from Epicurious
1 1/2 cups powdered sugar
3 tablespoons well-shaken buttermilk
1/2 tsp pure vanilla extract
Note You can substitute milk if you don’t have buttermilk on hand… it just won’t be quite as tangy!
Whisk together all the ingredients until smooth. Use a fork to drizzle over cooled cookies.
Slowing down…Hello there! A quick note: The blog has slowed down while the author is in grad school--but it hasn't been forgotten, fear not! Posts just won't be every single week anymore. Thanks for stopping by!
Ingredientsallspice basil blood orange blueberries browned butter brown sugar buttermilk caramel cardamom chocolate cinnamon cloves coconut cranberries cream cheese dark chocolate earl grey eggs fancy ingredients fruit ginger gingerbread honey lavender lemon malt powder milk chocolate molasses nutmeg nuts oatmeal pearl sugar peppermint pumpkin raspberry rose water savory sea salt shortbread tasting tuesdays toffee vanilla vanilla bean walnuts white chocolate
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