If you want to eat the best cookie you've ever tasted, try these. I was shocked at how wonderful they were. The cookies are super soft and the glaze is decadent. Justin took these to work and they were gone in 30 seconds flat. Even people that don't eat sweets ate 2 or 3 and then asked for the recipe. Believe me they are that good. So just make them and impress everyone at your next dinner party:) They do require to sit in the fridge overnight, but don't worry...it's worth it. They are so interesting because they contain ONLY brown sugar so they have a deep, rich flavor that is unbelievable. They also plump up so light and fluffy because you use basically double the baking powder and soda. I can't say anything better about these cookies...they are divine.2 cups Brown Sugar
1 cup butter
1 t vanilla
2 eggs
2 t baking soda
1 cup buttermilk
4 cups Flour
2 t baking powder
brown sugar for sprinkling
For the Frosting:
1 stick butter
1 cup brown sugar
1/4 t salt
1/4 cup milk
1 t vanilla
2 1/2 cups powdered sugar
*NOTE: Dough needs to be refrigerated overnight!**
Cream sugar and butter; add vanilla and eggs and beat well. Dissolve baking soda in buttermilk. Sift together flour and baking powder. Add buttermilk and flour mixture alternately to the creamed butter mixture. Combine thoroughly (the dough will be very sticky.) Then store covered in refrigerator overnight.
Scoop cookie dough and roll into 1 inch balls and place on cookie sheets. Sprinkle a little bit more brown sugar on top of the balls (this gives a nice little crunch against the soft, fluffy cookie) and bake at 350 degrees for 12 minutes. The cookies may seem like they need more time and will be really soft, but you REALLY don't want to overcook them! Remove from the sheets onto cooling rack to cool. While they are cooling, make the brown sugar caramel frosting.
Melt butter over low heat in a saucepan. Blend in brown sugar and salt. Cook this on low heat for 2 minutes stirring constantly. Add milk and remove from heat. Stir in powdered sugar and vanilla and combine thoroughly. Let cool. At this point you can either frost the cookies like you would a sugar cookie (with a knife) or you can pour into a piping bag and drizzle over the cookies for a fancier look.