Who is excited that the holidays is just around the corner? Christmas is my favorite time of year! I love entertaining, baking goodies, spending time with family, and everything in between.
I’m already preparing for my 3rd Annual Cookie Exchange Party, which I can tell you more about in an upcoming post!
Each year I like to try and make some new cookies to try for the holidays. These cookies are the best of both worlds. The dough is rolled in sugar prior to baking, so you get the crunchy outer when you bite into these cookies. However, the inside is super chewy! The brown butter is what gives this cookie a nutty sweetness.
I even had a little guy sneak over to steal a bite while the cookies were cooling. He thought they were delicious! He gobbled up a few.
This is a sponsored post for Florida Crystals, but all opinions are 100% my own.
This particular recipe I used Florida Crystals® Organic Brown Raw Cane Sugar & Florida Crystals® Organic Raw Cane Sugar
The brown raw cane sugar is a rich, free flowing sugar with bold flavors of molasses & caramel. With its higher moisture content, it’s ideal for baking as it will keep your recipes soft and tender, which is perfect for cookies, brownies, and cakes.
The raw cane sugar is very versatile, making it an excellent equal replacement for white granulated sugar. It’s fine golden crystals have a delicious hint of molasses perfect for all baking.
You can order Florida Crystals® on Amazon – CLICK HERE!
Did you know?
- Florida Crystals® is the only organic cane sugar grown in the US
- The sugarcane comes from farms in Palm Beach County, Florida, where it’s grown under the highest standards of quality and sustainability
- The sugar is harvested and milled the same day
- USDA organic, non-GMO project, vegan, and Kosher
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This is the perfect cookie to make for the holidays. You can either leave them plain or jazz them up by dipping in milk, dark, or white chocolate. Pick out some fun holiday sprinkles to impress all your friends. All my taste testers gave this cookie two thumbs up! Let me know if you make them this holiday season.
- 1¾ sticks (14 TBSP) butter
- ¼ cup white sugar, I used Florida Crystals Raw Cane Sugar
- 2 cups lightly packed brown sugar, I used Florida Crystals Brown Raw Cane Sugar
- 2 cups plus 2 TBSP flour
- ½ tsp baking soda
- ½ tsp cornstarch
- ¼ tsp baking powder
- ½ tsp kosher salt
- 1 large egg
- 1 large egg yolk
- 1 TBSP vanilla
- 1 (4 oz) baking bar chocolate -or- 1¼ cup chocolate chips plus 3-4 TBSP heavy cream
- Sprinkles
- Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
- In a saucepan, melt 10 TBSP butter over medium - high heat. Whisk for 3-4 minutes until butter starts to brown.
- Pour into medium bowl and add remaining butter, set aside to cool for a few minutes.
- In a separate bowl, whisk together sugar, ¼ cup brown sugar, flour, baking soda, cornstarch, and baking powder.
- To butter mixture, add remaining brown sugar, salt, egg, egg yolk, and vanilla. Whisk until fully blended.
- Combine butter mixture with dry ingredients and mix just until combined.
- Roll dough balls (TBSP size cookie scoop) into extra white sugar.
- Place on baking sheet 2 inches apart - roughly 12 cookies per cookie sheet.
- Slightly flatten each cookie prior to baking.
- Bake 8-10 minutes.
- Let cool on cookie sheet for 3-4 minutes before removing to cool remaining on cooling rack.
- If dipping in chocolate:
- Make the chocolate topping:
- If using Baking Bar chocolate, melt in microwave for a minute on 50% power. Stir and heat in 30 second increments on 50% power until fully melted.
- If using chips/heavy cream, combine together and put in microwave and heat for 30 seconds and then 10 second increments until fully melted. If too thick, add another TBSP heavy cream.
- Dip half of each cookie into the chocolate. Lay on parchment paper or wax paper to cool. Sprinkle with holiday sprinkles while chocolate is still wet.
- Let chocolate set for at least an hour, then store covered in a cool place for up to 10 days.
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Florida Sugar Cookies are the BEST!