With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
In a bowl, combine the flour with the baking powder and salt.
In another bowl, whisk together the cream, egg and sugar. Add the dry ingredients. Using a 3-tbsp (45 ml) ice cream scoop, drop balls of the cookie batter onto the prepared sheet, evenly spacing them out.
Bake for 12 minutes or until the cookies are golden around the edges and the tops bounce back when pressed with your fingertip.
Sugar Fudge Icing
In a small pot, bring the brown sugar, butter and milk to a boil. Let boil for 3 minutes. Remove from the heat and whisk in the icing sugar.
Spoon the icing over the cookies as soon as they are out of the oven. The cookies are best enjoyed while still warm.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.