We can’t get enough of these delicious homemade brown sugar cookies. What’s Betty’s secret to making them so soft and chewy? This recipe uses brown sugar instead of white sugar, which adds a bit more natural moisture to these cookies, giving them their light and fluffy texture. This brown sugar cookie recipe is simple to mix up and makes enough for about 56 cookies. Take it easy, if you don’t want to make all 56 cookies in one day, freeze half the dough and come back to it another time!
Brown Sugar Crackle Cookies
- Prep Time 25 min
- Total 1 hr 45 min
- Servings 56
- Ingredients 8
Ingredients
- 3 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3/4 cup coarse white sparkling sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
-
Step2In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
-
Step3Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
-
Step4Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Nutrition
100
Calories
3 1/2g
Total Fat
1g
Protein
16g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 65mg
- 3%
- Potassium
- 20mg
- 1%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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