Brown Sugar Crackle Cookies


I found this amazing recipe here at Mel’s Kitchen Cafe. I love Christmas time anyways, but as an added bonus, there are always lots of cookies to be had. Yum! These cookies were so good- my nephew was trying to snatch up as many as he could 🙂 I promised him I’d have him over this weekend so he could taste test another couple batches I’m making for my mom.

Mmmmm- yum!

Mmmmm- yum!

Here’s the recipe for this delicious-ness:

*Because the brown sugar is the majority of the flavor here, light brown is not recommended- dark brown adds to it.


1 3/4 sticks butter (14 tablespoons)
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups and 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Heat 10 tablespoons butter in a skillet or small saucepan over medium heat until melted, about 2 minutes (The original recipe called for using non-nonstick pans, but I don’t have any and I don’t think it mattered too much). Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Browned butter can burn quickly- make sure you watch it closely. Transfer the browned butter to a large heatproof bowl and stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes to cool.

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Meanwhile, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or lightly coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar, rubbing between your fingers, until well combined; set aside.

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Whisk flour, baking soda, and baking powder together in a medium bowl; set aside.

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Add remaining 1 3/4 cups brown sugar and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds.

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Add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds.

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Add the flour mixture and mix until just combined, about 1 minute.

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Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter. Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.

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Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone – don’t over-bake , 11-13 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

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I really can’t even tell you how good these cookies are- you just need to try them! They are easy to make, I whipped them up pretty quickly on Saturday night.

What are some of your favorite cookies to make at Christmas time?


2 thoughts on “Brown Sugar Crackle Cookies

  1. Pingback: Red Velvet Crackle Cookies | Chatter From a Single Mom

  2. Pingback: Red Velvet Crackle Cookies « Chatter from a Single Mom

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