Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

The "crackly" texture of those brown sugar cookies comes from dipping the balls of cookie dough in granulated sugar before baking.

Recipe by Cooking Light October 1996

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
40 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, margarine, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.

    Advertisement
  • Preheat oven to 375°.

  • Shape dough into 40 (3/4-inch) balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.

Nutrition Facts

40 calories; calories from fat 27%; fat 1.2g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.4g; protein 0.5g; carbohydrates 6.9g; fiber 0.1g; iron 0.3mg; sodium 62mg; calcium 5mg.
Advertisement