Crispy Brown Sugar Cookies are one of my all-time favorite treats to bake on a lazy afternoon, and I think you’ll fall in love with them too. They’re so simple to make, yet they deliver that perfect crispy texture that keeps everyone coming back for more.
The secret to these beauties is using good quality butter and brown sugar—those two ingredients create such a rich, caramel-like flavor that you just can’t get any other way. The technique of creaming them together properly really makes all the difference in getting that wonderful crispy texture.
I love to make a big batch of these and share them with the neighbors, or pack them up in a pretty tin for the holidays. These cookies remind me of baking with my own grandmother in her cozy kitchen, and now I’m so happy to pass that warmth along to you.
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Crispy Brown Sugar Cookies
Ingredients
- 90 g White Flour
- 30 g White Flour
- 60 g Butter
- 40 g Brown Sugar
Instructions
- Soften the butter at room temperature or microwave for 30 seconds.
- Add brown sugar, and cream until the mixture becomes fluffy.
- Sift in the cake four and almond flour, and mix with a cutting motion.
- When the dough has almost come together, wrap with plastic wrap, and shape into a ball.
- 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).
- When it’s hardened, remove the wrap, and cut out shapes with your favourite cookie cutters.
- Lay on a baking sheet lined with a parchment paper, and bake in the preheated oven at 170C / 340F for about 16 minutes.
- They will break easily when freshly baked, so handle carefully.
