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Brown Sugar Crinkles

Posted By Jennifer On April 17, 2012 @ 8:32 am In cookies | Comments Disabled

Recipe adapted from The King Arthur Flour Cookie Companion. Read more at Bake or Break.

  • 1 & 1/2 cups dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 & 1/2 cups all-purpose flour
  • 1 cup salted, toasted pecans*
  • 1/4 cup confectioners’ sugar

Beat brown sugar, butter, and vanilla until well-blended. Add eggs, one at a time, beating well after each addition. Beat in baking soda and salt. Add flour and pecans, stirring until smooth.

Cover bowl and refrigerate for 1 hour.

Preheat oven to 350°. Grease or line baking sheets.

Place confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll dough into balls. Roll balls in confectioners’ sugar, coating thoroughly. Place dough balls 2 inches apart on prepared baking sheets.

Bake 12 minutes, or until cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely.

Makes about 4 dozen cookies.

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


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