7.02.2012

Giant Brown Sugar Snickerdoodles

Last week we moved.

I know.

We left my gorgeous kitchen behind and moved into a kitchen so awkward that it makes ME look good.

When things are finally unpacked I will show it to you, but to set the tone, it has a brown ceramic sink, a wall of ungrounded outlets but no counter, and at the moment it has no stove. 

Before you feel too sorry for me, though, I must tell you that my baby sister lives upstairs and is letting me use her stove (kitchen) until ours gets installed.  So I guess that is the upside to all this, I get to see her more often.  Every day, in fact.

So we made these cookies together. I even let her pick out some to make (which is very nice of me - can you say 'bossy big sister?').  After food gawking for several minutes, she decided on these Brown Sugar Butter Cookies by Eva Bakes.  We modified the recipe slightly, though she was QUITE concerned about that. She may be even more awkward in the kitchen than I...

Regardless, she declared after trying these that she will never be making any other kind of cookies ever again.

 Giant Brown Sugar Snickerdoodles

Ingredients:
2 sticks butter
1 3/4 cups packed dark brown sugar
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 large egg plus 1 yolk
1 tablespoon vanilla

Plus, for rolling the cookies:
 2 tablespoons brown sugar
2 tablespoons sugar




Step #1: Brown the butter.  This took a long time on her electric stove, which I suppose I'll have to get used to for the time being.  More instructions for browning butter here in my Bacon Butter Cookies.




Step #2: Preheat oven to 350 degrees and grease 2 cookie sheets.




Step #3: Mix flour, baking soda and baking powder in a bowl.



Step #4: Mix 1 3/4 cups brown sugar, butter, egg and yolk and vanilla in mixer.



 Step #5: Slowly incorporate flour mixture into wet mixture.



 Step #6: Mix 2 tablespoons sugar and 2 tablespoons brown sugar in a small bowl.  This is tricky to get even consistency, but keep mixing.




Step #7: Roll a heaping spoon full (I used a soup spoon) of dough in the sugar mixture until coated.




Step #8: Place rolled dough onto greased cookie sheets.  These are big cookies, I fit about 8 cookies on each sheet. (This made a total of 16 giant cookies).
 



Step #9: Bake for 12 minutes at 350 degrees.  Cool on cookie sheet.


Love brown sugar? Try:
Brown Sugar Raisin Bread
Gooey Granola Blondies


Weekend Potluck #25

7 comments:

  1. I love snickerdoodles! These would not last long in our home! How nice that you get to live near your sister. I would love to live close to mine :)

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  2. These look amazing. I nominated you for an award http://messmakesfood.blogspot.co.uk/2012/07/spicy-tomato-and-red-lentil-soup-award.html check it out :)

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  3. These snickerdoodles look delicious!
    p.s Thanks for following. I am your new follower on twitter, but your blog follower gadget isn’t working. I will check once more later.

    ReplyDelete
  4. This looks amazing! Also, I nominated you for an award: http://binomialbaker.blogspot.com/2012/07/anniversary-and-award.html

    ReplyDelete

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