Crinkly Crackly Butterscotch Cookies
Jul 11, 2021 20:20:25 GMT -5
Post by Shoshanna on Jul 11, 2021 20:20:25 GMT -5
Crinkly Crackly Butterscotch Cookies
Prep Time: 20 mins
Cook Time: 27 mins
Total Time: 47 mins
Servings: 24 cookies
Calories: 101 kcal
Ingredients
12 tablespoons butter I use salted, 1 ½ sticks
1¾ cups dark brown sugar packed
1 large egg
1 egg yolk
1 tablespoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2⅓ cups all-purpose flour
Demerara or Turbinado or raw sugar for rolling
flaky sea salt for sprinkling (I use Maldon)
US Customary - Metric
Instructions
Preheat oven to 375°F and line two baking sheets with parchment paper.
Heat the butter in a medium-size heavy duty sauce pan over medium heat until it’s melted and starts to make a sizzling noise. Cover the pan with the lid vented and continue cooking until the sizzling sound reduces and the butter begins to foam. Swirl the pan occasionally to redistribute the butter.
Remove the lid at this point and watch carefully. As soon as the foam starts to begin turning golden in spots and the butter takes on a nutty aroma, remove the pot from the heat at swirl the pan to move the butter around.
Add the brown sugar and vanilla and stir well to combine. It will look wet and grainy and it’s okay if the butter looks a bit separated at this point. Allow this mixture to cool for 5 minutes, stirring occasionally, before proceeding.
Whisk in the egg and egg yolk until the mixture is smooth then add the baking soda, salt and baking powder. Stir until well combined.
With a sturdy spatula or wooden spoon, add 2 cups of the flour and stir until combined. Add the remaining ⅓ cup flour and stir, scraping the sides and bottom of the bowl, just until the flour is incorporated. The dough will be thick.
Scoop up the cookies in 1½-2 tablespoon scoops. Roll the scoops into balls then roll them in the sugar to coat. Scoop and roll the dough balls for both sheets right away as the dough will get stiffer as it cools down.
Place the the rolled balls on the two baking sheets, spacing 2-inches apart. Sprinkle each ball with a little flaky sea salt, if desired. Bake the first pan for 11-14 minutes until the cookies are puffed and cracked and the edges are just beginning to brown a bit. Be careful to not overbake. Repeat with the second pan. Sprinkle with a little more flaky sea salt, if desired.
Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
link
Prep Time: 20 mins
Cook Time: 27 mins
Total Time: 47 mins
Servings: 24 cookies
Calories: 101 kcal
Ingredients
12 tablespoons butter I use salted, 1 ½ sticks
1¾ cups dark brown sugar packed
1 large egg
1 egg yolk
1 tablespoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
2⅓ cups all-purpose flour
Demerara or Turbinado or raw sugar for rolling
flaky sea salt for sprinkling (I use Maldon)
US Customary - Metric
Instructions
Preheat oven to 375°F and line two baking sheets with parchment paper.
Heat the butter in a medium-size heavy duty sauce pan over medium heat until it’s melted and starts to make a sizzling noise. Cover the pan with the lid vented and continue cooking until the sizzling sound reduces and the butter begins to foam. Swirl the pan occasionally to redistribute the butter.
Remove the lid at this point and watch carefully. As soon as the foam starts to begin turning golden in spots and the butter takes on a nutty aroma, remove the pot from the heat at swirl the pan to move the butter around.
Add the brown sugar and vanilla and stir well to combine. It will look wet and grainy and it’s okay if the butter looks a bit separated at this point. Allow this mixture to cool for 5 minutes, stirring occasionally, before proceeding.
Whisk in the egg and egg yolk until the mixture is smooth then add the baking soda, salt and baking powder. Stir until well combined.
With a sturdy spatula or wooden spoon, add 2 cups of the flour and stir until combined. Add the remaining ⅓ cup flour and stir, scraping the sides and bottom of the bowl, just until the flour is incorporated. The dough will be thick.
Scoop up the cookies in 1½-2 tablespoon scoops. Roll the scoops into balls then roll them in the sugar to coat. Scoop and roll the dough balls for both sheets right away as the dough will get stiffer as it cools down.
Place the the rolled balls on the two baking sheets, spacing 2-inches apart. Sprinkle each ball with a little flaky sea salt, if desired. Bake the first pan for 11-14 minutes until the cookies are puffed and cracked and the edges are just beginning to brown a bit. Be careful to not overbake. Repeat with the second pan. Sprinkle with a little more flaky sea salt, if desired.
Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
link
