Brown Sugar Crinkles

I’ve rarely met a cookie I didn’t like, but these brown sugar crinkles combine some of my favorite ingredients. Dark brown sugar, toasted pecans, and butterscotch extract combine to give these treats wonderful depth of flavor without being too rich. And the powdered sugar coating is absolutely genius. Not that I’m surprised – this recipe is adapted from one in the King Arthur Flour Cookie Companion, and those bakers really know their stuff.

My adaptation of this recipe involves unsalted, toasted pecans rather than the salted version, and I also used 12 drops of butterscotch extract instead of vanilla extract or just a few drops of a strong butterscotch or butter rum flavoring. You could certainly use salted pecans if you like; before toasting, just spritz your pecans with water and sprinkle them with fine table salt. I don’t think you can go wrong either way.

Ingredients

  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 1/2 cups dark brown sugar
  • 8 tablespoons butter
  • 12 drops butterscotch extract*
  • 2 eggs
  • 1 cup chopped toasted pecans
  • 1/4 cup powdered sugar

*I use a dropper for this (and for fiori di sicilia) so I have better control of how much flavoring actually goes into my dough.

Preparation

In a medium bowl, combine baking soda, salt, and flour; set aside.

In a mixing bowl fitted with the paddle attachment, cream the sugar, butter, and butterscotch extract until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the bowl.

Add flour mixture in two batches, beating to combine, then stir in the pecans. Cover the bowl and chill for 1 hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment. Place powdered sugar in a small bowl.

Break off generous tablespoon-sized chunks of dough and roll into balls, then toss in powdered sugar to coat. Place on baking sheets about 2 inches apart.

Bake for 11-12 minutes, until they’ve cracked on top but still look puffy between the cracks. Remove from oven and let cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Makes 2 1/2 dozen.

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