Brown sugar glazed cookies arranged in a circle on a white plate.

Brown Sugar Glazed Cocoa Cookies

I'm lazy. It's so much easier and faster to put all the dough in a pan. And...ta da! The essence of cookies in bar form. No rolling, no shaping, no switching pans etc., etc.

But sometimes I put forth the effort of making cookies that don't need slicing.

This is the first time I made vegan cocoa cookies in the microwave. I wish I'd doubled the recipe (it can be doubled; I halved it for this recipe). The cookies are soft and brownie like. The cookie's flavor deepens over a couple of days.

Honestly, the cookies looked dull in pictures so I glazed them. The unexpected result was glistening, crunchy icing that contrasted with the cookie's softness. I coated one in granulated sugar; it's tasty. Next time, I'll try powdered sugar and cinnamon sugar.

Glaze them, sugar them, or leave them plain. It's up to you.

Brown Sugar Glazed Cocoa Cookies

Text and Photo by Jac Kyles Baker

Makes 12 cookies

Ingredients

For the cookies:

1 cup all-purpose flour

1/2 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 tsp espresso or instant coffee

2 TB packed light or dark brown sugar

2TB cocoa powder

1/4 cup vegetable oil

1/4 cup warm water

For the brown sugar glaze (optional):

2 TB granulated sugar

2 TB dark brown sugar

1 TB and 1 tsp warm water or coffee

Preparation

Make cookies:

In a large bowl, whisk together flour, baking powder and baking soda.

In a separate large bowl, briskly whisk the canola oil, cocoa, espresso, vanilla and water until smooth for 2 minutes.

Whisk in the sugars and salt into the oil mixture. Note: Use fresh, soft brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

Make a well in the flour mixture. Add the oil mixture to the well. Stir with a wooden spoon or a rubber spatula until combined and no flour is visible. Do not over mix.

Divide the dough in half and roll or pat into two 1/4 inch circles. Cover with plastic wrap or parchment paper.* Refrigerate for at least 2 hours.

Cut out cookies from dough using a 1 1/2 inch cookie cutter. Arrange 6 cookies in a circle ( do not place any in the center) along the edge of parchment or microwave safe plate.

Microwave on HIGH for 45 seconds. Carefully remove from microwave and cool on a rack.

Repeat with remaining cookies.

Spoon glaze on top of cooled cookies and allow to set before serving and storing.

Store in an airtight container.

To make glaze:

Whisk sugars and water/coffee together until most of the sugar has dissolved.

Cook's Notes

*I prefer parchment paper. Moisture won't condense under the cookies as it does with ceramic or plastic plates.

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