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As you know, we’re absolute sugar fiends over here, going crazy for basically any type of dessert, be it cake, cookies, ice cream or puddings. We won’t (read: can’t) choose favorites, but we do take our love of cookies pretty seriously. When you’ve made and tried as many as we have, you’ll trust us when we say we’ve found a great cookie that can’t be beat…and these Brown Sugar Amish Cookies are pure perfection. You may have heard of a version without brown sugar, but it’s precisely the brown sugar that makes these ones so, so yummy. That, along with a hefty dose of cinnamon, turns these treats into a cookie version of your favorite spice cake: deliciously soft and never dry.
Why You’ll Love This Recipe
Once you’ve got your delectable cookies out of the oven – don’t worry if they’re still a little soft when they come out of the oven, they’ll firm up – let them cool and get to work on your glaze. Maple syrup is the best compliment to the brown sugar and cinnamon in the cookies, so definitely don’t skip it here in the icing.
Whether you want a big batch of cookies for a party or event, or you just want to whip them up for you and your family over the weekend, you really can’t go wrong with these. And whether or not you decide to make an extra batch of dough to stash in the freezer for future sweet tooth cravings is totally up to you….
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking sheet
- Ice cream scoop or tablespoon
- Cooling rack
Ingredients
Cookies:
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Glaze (optional):
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/2-1 tablespoon milk, optional
Step-by-Step Instructions
- Preheat oven to 350º F.
- Combine flour, cinnamon, baking soda, and salt in a medium bowl and whisk together, then set aside.
- In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color, then mix in egg and vanilla extract.
- Slowly mix in dry ingredients until fully incorporated. If desired, chill dough for 30-40 minutes.
- Using a tablespoon or small ice cream scoop, scoop dough into 1-inch balls and place them onto an ungreased baking sheet, 2 inches apart.
- Place baking sheet in oven and bake for 10-11 minutes, or until edges are just lightly browned.
- For the glaze, if using: whisk together powdered sugar and vanilla extract in a large bowl, then mix in maple syrup and whisk until smooth. Whisk in milk if necessary.
- Pour over cooled cookies and let set.
Tips for Success
- Ensure your butter is at room temperature for easier mixing.
- Chilling the dough will help the cookies hold their shape better during baking.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
Additional Tips and Variations
- Add a pinch of nutmeg for an extra layer of spice.
- Try substituting half the vanilla extract with almond extract for a different flavor profile.
- If you prefer a thicker glaze, reduce the amount of milk added.
Nutritional Highlights (Per Serving)
Calories: 150
Fat: 8g
Carbohydrates: 18g
Protein: 1g
Frequently Asked Questions (FAQ)
Q: Can I make the dough ahead of time?
A: Yes, the dough can be prepared and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Q: What can I use instead of brown sugar?
A: You can substitute brown sugar with white sugar, though it will slightly alter the flavor and texture.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to a week.
Conclusion
These Amish Brown Sugar Cookies are a delightful treat that combines a soft texture with a rich, cinnamon-infused flavor. Perfect for any occasion, they’re sure to become a favorite in your household. Give them a try, and don’t forget to share your baking adventures with us!
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