Dairy-Free Frosted Brown Sugar Cookies is a recipe that my Mom really liked. Mom would make these cookies a couple times a year. She didn't like to bake cookies, but this was one of the cookies she would make for herself. She would freeze most of them so she would have cookies for a few months.
I altered Mom's recipe slightly so that it is dairy-free. So, if you are not concerned with being dairy-free, you can substitute buttermilk for the soy milk and vinegar in the cookies. Then, in the frosting, substitute butter for vegan butter and milk for the soy milk.
The cookies are cake-like with a sweet frosting, but not overly sweet. The cookies are good without the frosting, but the frosting adds to the cookie. Dairy-Free Frosted Brown Sugar Cookies are a delicious cookie that you might want to devour! But, if you have some restraint, you can freeze some cookies for later.
Dairy-Free Frosted Brown Sugar Cookies are a delicious cookie to make around Christmas. Your guests will love them and they make a tasty dessert to take to a party or a cookie exchange.
Mom's cookie recipe includes a recipe for the frosting. Her recipe called for two cups of powdered sugar. I have found that the frosting is very thick when I use two cups of powdered sugar. The frosting sets before I can get the cookies frosted, and it is thicker on the cookie. I've tried using 1 1/2 cups of powdered sugar and it does make a thinner frosting. I prefer the frosting even thinner, so I use one cup of powdered sugar. Judging by the thickness of the frosting when using one cup of powdered sugar, I think one cup is probably what my Mom used.
After frosting the cookies, let them rest awhile so that the frosting sets up a little. You can store the cookies in plastic containers with wax paper between layers. They can be frozen in freezer bags or plastic containers, with was paper between layers.
I hope you enjoy!