These brown sugar crinkle cookies are crispy on the outside and chewy on the inside. It's an easy recipe made with pantry ingredients.
These brown sugar crinkle cookies strike the perfect balance between crispiness and chewiness. Their simple recipe uses basic pantry ingredients, making them effortlessly delicious and easy to bake. They're shaped into balls and coated with brown and white sugar before baking, creating that distinct crinkled appearance.
If you like to try different cookies recipes try my coconut pecan cookies, Peanut Butter Crinkle Cookies:, Assorted butter cookies.
Ingredients
- Unsalted butter
- Brown sugar
- Eggs
- Salt
- All purpose flour
- Baking powder and baking soda
- Vanilla extract
For coating
- Brown sugar and granulated sugar
How to make crispy brown sugar crinkle cookies
1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
2. Melt Butter: In a light-colored pan over medium heat, melt the butter until it turns golden in color. Be careful not to burn it. Once melted, transfer it to a mixing bowl.
3. Combine Ingredients: To the melted butter, add brown sugar, vanilla extract, salt, and the egg. Beat the mixture until well combined and the sugar has dissolved.
4. Add Dry Ingredients: Add the all-purpose flour, baking powder, and baking soda to the bowl. Combine the ingredients until you have a homogeneous cookie dough.
5. Chill Dough: Wrap the dough in plastic wrap and place it in the freezer for 5 to 7 minutes to firm it up slightly.
6. Prepare Sugar Coating: In a small bowl, mix the remaining brown sugar and granulated sugar.
7. Form Cookies: Remove the chilled dough from the freezer. Take portions of the dough and roll them into balls. Roll each ball in the sugar mixture until coated.
8. Bake: Place the coated dough balls onto the prepared baking sheet, leaving space between them. Bake in the preheated oven for about 10 minutes or until the edges are golden brown.
9. Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful tips
Butter Browning: When browning the butter, keep a close eye on it. Once it starts turning golden and gives off a nutty aroma, immediately remove it from the heat to prevent burning. Golden-brown butter adds a rich flavor to the cookies.
Chill the Dough: Chilling the dough helps solidify the butter and relaxes the gluten in the flour, resulting in cookies with a better texture and less spreading while baking.
Sugar Coating: Rolling the cookie dough balls in a mixture of brown and granulated sugar before baking not only adds sweetness but also gives the cookies a delightful crunch and a beautiful crinkle effect.
Consistent Cookie Sizes: For even baking, try to make the cookie dough balls uniform in size. You can use a cookie scoop or measure the dough to ensure consistency.
Baking Time: Keep an eye on the cookies while baking, especially towards the end of the baking time. Depending on your oven, the cookies might need a minute or two more or less than the specified time to achieve the desired level of crispiness and golden-brown edges.
Cooling Process: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This helps them set and develop their crispy texture.
Storage: Store the cooled cookies in an airtight container at room temperature. Placing a piece of bread in the container can help maintain their crispiness by absorbing excess moisture.
FAQS
You can use salted butter, but try to reduce or omit the additional salt in the recipe to avoid the cookies becoming too salty.
Yes, you can freeze the dough for longer if needed. Just ensure it's well-wrapped to prevent freezer burn, and when ready to bake, allow it to soften slightly at room temperature for easy rolling.
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 24-48 hours before baking. Make sure to tightly wrap the dough in plastic wrap to prevent it from drying out or absorbing other flavors in the fridge.
Rolling the dough balls generously in the sugar mixture before baking helps create a crinkled appearance. Additionally, ensuring the dough is properly chilled can aid in achieving this effect.
To achieve softer cookies, consider reducing the baking time by a minute or two or lowering the oven temperature slightly. You can also slightly decrease the amount of flour used in the recipe.
Yes, you can experiment with gluten-free flour substitutes. Opt for a gluten-free all-purpose flour blend as a substitute for regular flour and ensure any other ingredients used are certified gluten-free.
Store the cooled cookies in an airtight container at room temperature. Adding a slice of bread to the container can help maintain their freshness and prevent them from becoming too hard.
Others cookie recipes to try
Recipe video
Crispy brown sugar crinkle cookies
Ingredients
- 6 tbsp(85g) unsalted butter
- ¾ cup light brown sugar
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For coating
- 2 tablespoon brown sugar
- 1 tablespoon granulated sugar
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a light-colored pan over medium heat, melt the butter until it turns golden in color. Be careful not to burn it. Once melted, transfer it to a mixing bowl.
- To the melted butter, add brown sugar, vanilla extract, salt, and the egg. Beat the mixture until well combined and the sugar has dissolved.
- Add the all-purpose flour, baking powder, and baking soda to the bowl. Combine the ingredients until you have a homogeneous cookie dough.
- Wrap the dough in plastic wrap and place it in the freezer for 5 to 7 minutes to firm it up slightly.
- In a small bowl, mix the remaining brown sugar and granulated sugar.
- Remove the chilled dough from the freezer. Take portions of the dough and roll them into balls. Roll each ball in the sugar mixture until coated.
- Place the coated dough balls onto the prepared baking sheet, leaving space between them. Bake in the preheated oven for about 10 minutes or until the edges are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
