Crispy brown sugar crinkle cookies
These brown sugar crinkle cookies are crispy on the outside and chewy on the inside. It's an easy recipe made with pantry ingredients.
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Servings: 12 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.
Notes
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.