How to Cook Tasty Crispy Brown Sugar Cookies

Crispy Brown Sugar Cookies. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Add remaining brown sugar and salt to butter and whisk until smooth. Whisk in egg, egg yolk, and vanilla. Combine butter mixture with dry ingredients, stirring until a dough forms.

Add to creamed mixture with nuts. This is Grandma Prudy's easy sugar cookie recipe for THIN and CRISPY cookies, not to be confused with the kind that you put frosting on. These ones are light, snappy, and shatter in your mouth when you take a bite. You can cook Crispy Brown Sugar Cookies using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Crispy Brown Sugar Cookies

1. Prepare 90 grams of Cake flour.
2. It's 30 grams of Almond flour (or cake flour).
3. You need 60 grams of Unsalted butter or margarine.
4. It's 40 grams of Brown sugar (powdered).

Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer). Note: Cookies should be only very slightly browned. They will be a more of a light golden color. The Cast of Characters: Flour, sugar, brown sugar, baking soda, eggs, vanilla, salt, oats, pecans, shortening.

Crispy Brown Sugar Cookies step by step

1. Soften the butter at room temperature or microwave for 30 seconds. Add brown sugar, and cream until the mixture becomes fluffy..
2. Sift in the cake four and almond flour, and mix with a cutting motion..
3. When the dough has almost come together, wrap with plastic wrap, and shape into a ball..
4. Roll out the dough to 5 mm thick over the wrap, and let it sit for 20 ~ 30 minutes in the freezer (about 20 cm square)..
5. When it's hardened, remove the wrap, and cut out shapes with your favourite cookie cutters..
6. Lay on a baking sheet lined with a parchment paper, and bake in the preheated oven at 170℃ / 340℉ for about 16 minutes..
7. They will break easily when freshly baked, so handle carefully..

Cookie chemistry: The difference between a crunchy and crisp cookie is thickness; we perceive thicker cookies as crunchy, thinner cookies as crisp. Remove from sheets and let cool on racks. This allows a cookie to spread much more during baking than other solid fats, such as shortening. Butter also contains protein, which aids in browning and crisping. For flat and brown cookies, butter is the best choice.