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Brown Sugar Crackles

Your rating: None Average: 4.2 (42 votes)

These sweet sugar cookies have an appealing cracked top and a chewy middle.



READER'S COMMENT:
"These are delicious! I was fully prepared to dislike them. The batter was crumbly and could not be rolled out. So I decided to bake them and see how they came out. Crunchy on the outside soft and chewy on the inside. Very delish! I did...
Brown Sugar Crackles Recipe

Makes: 4 dozen cookies

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Total Time:

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups packed light brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

Preparation

  1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
  2. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Beat together brown sugar, butter, oil, eggs and vanilla in a mixing bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Stir in the dry ingredients until completely blended. (The dough will be stiff.)
  3. Divide the dough in half and press each half into a flat disk. Roll out one of the disks on a lightly floured surface to a 1/4-inch thickness. Cut out cookies with a 2-inch round cookie cutter, placing the cookies 1 inch apart on the prepared baking sheets. Repeat with the remaining dough. Press the scraps together and cut out additional cookies. Bake the cookies, one sheet at a time, until they are puffed in the middle and browned around the edges, 8 to 10 minutes. Let stand for about 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

Nutrition

Per cookie: 77 calories; 2 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 13 g carbohydrates; 1 g protein; 0 g fiber; 89 mg sodium; 15 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat



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