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Brown Sugar Crinkle Cookies
Brown sugar crinkle cookies are simple cookies made with pantry staple ingredients. They have wonderful caramel-like brown sugar flavor!
Ingredients
- 1 1/2 cups (300 g) firmly packed dark brown sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 large eggs
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups (300 g) all-purpose flour
- 1 cup (110 g) toasted pecans or walnuts, chopped*
- 1/4 cup (27 g) confectioners’ sugar
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Instructions
- 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.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the nuts.
- Cover the bowl and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the confectioners’ sugar in a shallow dish. Using a tablespoonful of dough at a time, roll the dough into balls. Then roll the balls in confectioners’ sugar, coating thoroughly. Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake one pan at a time for 12 minutes, or until the cookies have spread and cracked on top.
- Place the pans on a wire rack and allow to cool for 5 minutes. Then, transfer the cookies directly onto wire racks to cool completely.
Notes
- *Before toasting pecans, lightly spritz with water and sprinkle with salt. Bake at 350°F for 8 to 12 minutes.
- Recipe slightly adapted from The King Arthur Flour Cookie Companion.
- Store in an airtight container at room temperature up to 4 or 5 days.
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