SOFT BROWN SUGAR COOKIES

THESE. ARE. INCREDIBLE. I seriously recommend giving these ago, they are so good and a unique cookie. The best part is how soft they are. I recommend having them for a party of bringing them to work because they are at their best for about 2-3 days. If they are just for you maybe try cutting the recipe in half, but hey if you want to binge two dozen cookies, I'm not judging. I ate a whole sleeve of girl scout cookies in one sitting last week, don't judge me now! Who can resist a frozen thin mint... Yes frozen. I always stick mine in the freezer, I like them so much better. ANYWAYS.... I hope you give these brown sugar cookies a try, they won't disappoint!

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WHAT I USED:

1 cup butter

1/2 cup sugar

1 egg

1 1/2 tsp vanilla

1/2 cup packed brown sugar

1/4 cup whole wheat flour (You can use 2 cups all purpose)

1 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

Optional: chopped pecans

Frosting:

1 cup packed brown sugar

1/2 cup almond milk (you can use skim too)

2 cups powdered sugar

WHAT I DID:

1. In Kitchen Aid mixer, or large bowl, beat softened butter and sugars until creamy. Add egg and vanilla and continue to stir until combined

2. Add flour, baking soda, and salt

3. (optional) stir in 1/2 cup chopped pecans

4. Cover and refrigerate for 20 minutes (or longer), then preheat oven to 350 degrees

5. shape into small balls, I used a tablespoon to scoop, and place on greased cooking sheet. Bake for 10 minutes.

6. Pat down with your spatula* (*mine turned out too round and I wanted them flatter to get a good coat of frosting, this is optional)

7. Cool and frost

Frosting:

1. Combine brown sugar and almond milk in small pot over medium heat. Stir and bring to a boil. Continue to stir for 3 minutes and remove from heat

2. Stir in your butter

3. Add 1 1/2 cups powdered sugar

4. Immediately spread onto each cookie before the frosting firms too much.

5. Add pecans to top if you'd like!

Enjoy!!