I was going to lunch with a group of friends today and decided that I wanted to make something sweet and tasty to take to them. I started looking at recipes and found these amazing Brown Sugar Crinkle Cookies…… If you like the sweet nutty taste of brown sugar and a buttery tasting cookie than you will really like these. They are a pretty cookie to look at as well. I love the way they crinkle on the top!
These are unusual to make because they are made with browned butter instead of softened butter.
Here is the recipe and then I will walk you through how I made them. Recipe
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. Do not over bake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
The first thing I did was get out my measuring spoons and cups.
Here is what my step 1 looked like. Do not take your eyes off the butter but it will get really dark and golden. You will also start to smell a nutty aroma. Make sure you cool the butter for about 15-20 minutes.
Step 2 says to use your fingers to mix the granulated and brown sugar mixture. I enjoyed doing this step.
I used a Madagascar Bourbon Vanilla Extract for the Vanilla. (It is expensive but sometimes you can find it at a good price at TJ Maxx or Marshalls.) It did not call for this kind I just like the taste of it in my baked goods.
I love the color in step 3 while you are mixing the dough up and the smell is amazing. Make sure you mix until just combined. Yum!!! I can almost smell the cookie dough…….
I had fun rolling the dough into balls and then rolling them in the sugar mixture. I was able to make about 3 dozen cookies. Make sure you do not over bake these. I could not resist. I had to have one warm out of the oven. It tasted as good as it smelled.
I hope you will try these and let me know what you think!! I also hope the ladies I had lunch with enjoyed the cookies as much as I enjoyed making them ….