Make brown sugar cookies even more scrumptious by adding a glaze and decorating them with candy sprinkles
2 1/2 cups alI-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cups unsalted butter , softened 1 cup packed brown sugar 1 egg 1 teaspoon vanilla
1 1/4 cup icing sugar , sifted 2 tablespoons 2% milk candy sprinkles
Mix the flour, baking powder, and salt in a bowl. whisk butter and brown sugar in a large basin with an electric mixer set on medium speed until light and fluffy, about 2 minutes; whisk in egg and vanilla until well blended.
Mix the butter mixture with the flour mixture. Split the dough in half. Form each half into a disc, cover with plastic wrap, and chill for one hour or until solid. Turn the oven on to 350°F.
Use parchment paper to line two baking sheets. Roll out the dough to a thin 1/4-inch thickness on a board dusted with flour. Cut out rounds using a 2-inch round cookie cutter, rerolling any leftovers.
Place on prepared pans, 1 inch apart. Bake, one sheet at a time, for 12 to 14 minutes, or until the bottoms are light golden and the tops are firm to the touch. After two minutes of cooling on the pan on the rack, move it to the rack to finish cooling.
In small bowl, stir together icing sugar and milk until combined. Brush over cookies; decorate with sprinkles