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Brown Sugar Crackle Cookies

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  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 56
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We can’t get enough of these delicious homemade brown sugar cookies. What’s Betty’s secret to making them so soft and chewy? This recipe uses brown sugar instead of white sugar, which adds a bit more natural moisture to these cookies, giving them their light and fluffy texture. This brown sugar cookie recipe is simple to mix up and makes enough for about 56 cookies. Take it easy, if you don’t want to make all 56 cookies in one day, freeze half the dough and come back to it another time!
By Betty Crocker Kitchens
Updated Sep 11, 2020
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Ingredients

  • 3 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3/4 cup coarse white sparkling sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  • 2
    In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
  • 3
    Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
  • 4
    Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    We love the extra sparkle coarse sparkling sugar gives to these cookies. For a more festive twist, try adding colored sanding sugar for a colorful finish to these delicious cookies!
  • tip 2
    Keep your cookies all the same size for best baking results. For help keeping everything uniform, try using a cookie scoop.
  • tip 3
    This recipe yields about 56 cookies. If you don’t want such a large batch of cookies today, freeze half of the dough and make them another day. Just prepare the dough balls as directed and place as many as you can on a cookie sheet without touching. Cover the cookies with plastic wrap and set the cookie sheet of cookies in the freezer, for about 30 minutes or until they are frozen. Take your frozen cookie balls and place them together in a freezer-safe plastic container. Label with the date and baking instructions and use within two months for optimal freshness! When you are ready to bake, take out your cookie balls and let them sit for about 15 minutes on the counter before baking them as directed in your preheated oven.
  • tip 4
    If you don’t have brown sugar available but still want to make a batch of delicious and easy-to-make soft and chewy sugar cookies, try our recipe for the Best No-Roll Sugar Cookies.

Nutrition

100 Calories, 3 1/2g Total Fat, 1g Protein, 16g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
65mg
3%
Potassium
20mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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