Brown Sugar Crinkles

Brown Sugar Crinkles are simple cookies made with pantry staple ingredients. Such wonderful flavor!

Brown Sugar Crinkles

No one should be surprised to read that I love baking. But, more specifically, I love baking cookies. The uniformity of them appeals greatly to my inner organizer. It makes me endlessly happy to see a few dozen perfectly-sized cookies cooling side by side on my kitchen counter.

These particular cookies manage to be simple and interesting at the same time. While there aren’t many ingredients, the ones present really take center stage. In the end, you have a brown sugar laden treat packed with toasted pecans and covered in sweet confectioners’ sugar.

Brown Sugar Crinkles

The recipe for these cookies comes from one of my favorite cookbooks, The King Arthur Flour Cookie Companion. It is jam-packed with just about any kind of cookie you can imagine. For all my fellow cookie bakers, it is a must-have for your cookbook collection.

Find more cookie recipes in the Recipe Index.

More Brown Sugar Desserts

Yield: about 48 cookies

Brown Sugar Crinkles

Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 1 hour
Total Time 1 hour 32 minutes

Brown Sugar Crinkles are simple cookies with big flavor. Perfect for sharing!

Brown Sugar Crinkles

Ingredients

  • 1 & 1/2 cups (300g) firmly packed dark brown sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 & 1/2 cups (300g) all-purpose flour
  • 1 cup (110g) salted, toasted pecans, chopped*
  • 1/4 cup (27g) confectioners’ sugar

Instructions

  1. Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until well-blended. Add the eggs, one at a time, beating well after each addition. Beat in the baking soda and salt.
  2. Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the pecans.
  3. Cover the bowl and refrigerate for 1 hour.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  5. Place the confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll the dough into balls. Roll the balls in confectioners’ sugar, coating thoroughly. Place the dough balls 2 inches apart on the prepared baking sheets.
  6. Bake 12 minutes, or until the cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely.

Notes

*Before toasting pecans, lightly spritz with water and sprinkle with salt.

Recipe slightly adapted from The King Arthur Flour Cookie Companion.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.