Frosted Brown Sugar Cookies


I feel that we are quickly becoming a future-oriented society. Instead of living in the present, we seem to be focused on the next big thing. I feel that is being pushed on us by the media and big business. The day after Halloween, Starbucks puts out their holiday red cups, and you cannot go to the grocery store without being bombarded with Christmas candy and baking supplies. It is not even Thanksgiving yet. With Black Friday and Cyber Monday, we do not get to even enjoy that holiday anymore (since midnight shopping has become the norm). It is sad that we do not get to just enjoy Fall and the present moment. We are forced to move on before we can really acknowledge it. Fall is my favorite time of the year, and though I love Christmas, I refuse to be rushed through this season.

In honor of Fall, I thought I would make something warm and buttery. These are not the typical cookies you will see on every website. They are perfect for this time of year and are a nice little change to traditional cookies. They are cakey, and caramelly, much like most Fall foods. They still have an airy lightness, from the sour cream. It truly is a baker’s/pastry chef’s secret weapon.

Enjoy these cookies, and don’t get too carried away with all of the Holiday chaos!



Pre-heat oven to 375 degrees, and line a baking sheet with parchment paper

Cream together brown sugar and butter

Beat in egg

Add sour cream, and mix well

In a separate bowl, combine flour, baking soda, and salt.

Gradually add flour mixture to dough. Mix until just combined.

Drop dough onto baking sheet by the tablespoonful. Bake for 9-11 minutes. Allow cookies to cool completely, before frosting.

For Frosting:

Over low heat, melt butter. Add brown sugar, and stir occasionally.

Stir in milk, and bring to a boil.

Once it starts bubbling, remove from heat and stir in confectioner’s sugar.

Spread on top of cooled cookies. The longer this frosting sits, the thicker it gets so I recommend working somewhat quickly.


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