These Brown Sugar and Vanilla Crinkle Cookies may not sound like the wildest of flavours, but the subtleness and soft chewy texture makes them so comforting. These are a great one to keep in a cookie jar for a few days, they are pretty addictive and there’s just something nostalgic about a crinkle cookie to me!
I love anything involving lots of rich brown sugar. These cookies call for two types of brown sugar for a really deep, molasses flavour. You’ll want to ensure they do chill before baking, or the texture won’t be the same. When rolling in icing sugar, don’t pat/dust any off. You want them fully coated. Then simply press down a little and bake! Your kitchen will smell so dreamy.
These Brown Sugar and Vanilla Crinkle Cookies are ideal to make ahead. You can freeze the dough, removing and baking as and when needed, or you can freeze the baked cookies for a future cookie craving! Does anything say ‘I have my life together’ more than pre-made cookie dough ready to be baked when needed?!
For more cookie inspiration, check out my Lemon Crinkle Cookies or these Ginger Nut Crinkles. For videos of me pulling bakes apart, or for general baking inspiration, head on over to my Instagram.
Brown Sugar and Vanilla Crinkle Cookies
Ingredients
- 110 g Butter
- 100 g Dark Brown Soft Sugar
- 75 g Light Brown Soft Sugar
- 1 Medium Egg
- 1 tbsp Vanilla Extract
- 2 tbsp Milk Any type
- 230 g Plain Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
- 50 g Icing Sugar
Instructions
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on medium speed – until fully incorporated (about 3-5 minutes).Â
- Add the egg, vanilla and milk and combine again.
- To this, add the flour, baking powder, baking soda, and a little salt. Fold this all together until just combined. Then put in the fridge to chill for at least 30 minutes.
- Preheat the oven to 190C/180C Fan/Gas 6. Line 2 large baking trays.
- Sieve the icing sugar into a bowl. Use a tablespoon to scoop cookie dough balls, put into the icing sugar and roll. Place straight onto a lined baking sheet and press down a little (don't shake any of the icing sugar off). Repeat for all dough.
- Bake for 10-12 Minutes – until the edges are just golden brown, as they’ll continue to bake. Remove and let cool on a wire rack before eating!
