In a large bowl, use an electric mixer to combine the butter, brown sugar, and granulated sugar until well combined.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
Add the eggs and vanilla extract and beat on high until combined.
2 large eggs, 2 teaspoons pure vanilla extract
Spoon in the dry ingredients and mix on low speed until mixed, being careful not to overmix.
Cover, and chill the dough for 45 minutes.
Preheat oven to 350℉, and line two large baking sheets with parchment paper.
Scoop about 1 ½ tablespoons of dough for each cookie, and place about 2-3 inches apart on the baking sheets.
Bake for 10-12 minutes until lightly browned on the edges.
Remove from the oven and let the cookies sit on the baking sheets for 8-10 minutes. Transfer to a wire rack to cool completely.
For the Icing:
While the cookies cool, make the icing. Place the sifted powdered sugar in a shallow bowl. Add vanilla and 1 tablespoon of milk at a time, adding more until desired consistency is reached. The icing will be fairly thick.
2 cups powdered sugar, ½ teaspoon pure vanilla extract, 2 to 2 ½ tablespoons milk
Dip the tops of the cooled cookies by turning them upside down and dip in the icing. Pull the cookie straight up, letting the excess icing drip back into the bowl. Turn the cookie right-side-up and transfer back to the cooling rack. Allow the icing to set for 30 minutes before serving.
See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Natalie Booras Photography.