Brown Sugar Cookies with Maple Icing

By cwyorkiex3

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.

Ingredients

• 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
• ICING:
• 2 cups powdered sugar
• 1 teaspoon maple extract
• 2 tablespoons dark karo syrup
• 1 tablespoon milk

Preparation

Step 1

COOKIES:

In a large bowl, beat together the butter, Karo, sugar and egg until very light and fluffy. Add the remaining ingredients and beat together until well mixed. Roll into golf-ball sized balls. 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.

ICING:

Whisk all ingredients together until smooth. Spoon into a ziploc baggies. Snip off the corner of the bag and pipe onto slightly warm cookies. Allow to set for 20-30 minutes before packaging up cookies.