GIMME SOME SUGAR!
Gimme Some Sugar!
Sweet holiday treats to swap or gift
Photos and recipes by Jasmine Comer
’Tis the season for merry-baking! We asked our resident food columnist, Jasmine Comer, to whip up a few culinary cookie delights suitable for gifting neighbors or swapping with friends. Inside our little box o’ goodies, you’ll find three delectable treats.
Chocolate chip cookies are for basic bakers. Kick yours up a notch by making brown butter chocolate chunk cookies. No one needs to know about the pound of butter you burned on your way to achieving toasted-golden perfection.
Sweet, spicy and nutty. Could be a charming dating app profile. Could be white chocolate pecan cinnamon cookies.
American novelist Henry Miller once said, “Every man with a bellyful of the classics is an enemy to the human race.” He clearly hadn’t had one of these classic sugar cookies. A bellyful of these will have you caroling and spreading good cheer in no time.
And — just for you — we volunteered as taste-tester and can assure you these cookies are so good that you’ll wanna keep ‘em for yourself.
Brown Butter Chocolate Chunk
Makes 12-13 cookies
Ingredients
1/2 cup plus 2 tablespoons salted butter, divided
1/2 cup brown sugar
1/3 cup cane sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 1 tablespoon unbleached all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cornstarch
5 ounces dark chocolate, chopped
Directions
Brown the butter: place the half cup of butter in a small saucepan over medium heat. After the butter melts, stir it continuously, over the heat. After about 5 minutes, the butter will start foaming and browning in the bottom of the saucepan. At this point it should smell nutty and fragrant. Continue to stir until the butter reaches a dark, golden brown color, being careful not to burn it. Burnt brown butter tastes bitter.
Transfer the butter to a bowl and stir in the remaining 2 tablespoons of butter. This adds some of the moisture back into the butter that evaporated while browning it. Let the butter cool completely.
Whisk in the brown sugar and cane sugar until combined. Then whisk in the egg and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda and cornstarch. Fold this mixture into the butter and sugar mixture, followed by the chopped chocolate.
Scoop dough into balls (about 2 tablespoons) and refrigerate overnight or up to 48 hours.
When ready to bake: Preheat oven to 350F. Line a baking sheet with parchment paper. Place the cookies on the sheet 2-3 inches apart. Bake for 11-12 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool.
Classic Sugar
Makes 10-11 cookies
Ingredients
1/2 cup salted butter, melted and cooled
3/4 cup cane sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cornstarch
Directions
In a large bowl, mix the melted butter and sugar until combined. Whisk in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder and cornstarch.
Fold the flour mixture into the sugar and butter mixture.
Scoop dough into balls (about 2 tablespoons) and refrigerate overnight or up to 48 hours.
When ready to bake: Preheat oven to 350F. Line a baking sheet with parchment paper. Place the cookies on the sheet 2-3 inches apart. Bake for 11-12 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool.
Pro Tip:
Flour brands make a difference. I use King Arthur All Purpose Flour. Using a different flour brand may yield different results due to how flours are milled. When measuring your flour, make sure it is loosely packed. Scoop it from the bag or container and level it off gently with the back of a butter knife. Do not pack the flour down. Too much flour makes cookies dry and fluffy. These cookies should be tender and moist.
White Chocolate Pecan Cinnamon
Makes 13-14 cookies
Ingredients
1/2 cup cold salted butter, cubed
1/2 cup brown sugar
1/3 cup cane sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 1 tablespoon unbleached all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cornstarch
1/4 teaspoon cinnamon
1/3 cup oats
1/4 cup toffee
1/3 cup pecans
3.5 ounces white chocolate, chopped
Directions
Using a stand mixer or hand mixer, blend the butter, brown sugar and cane sugar until combined. This may take about 7-8 minutes. Stop and scrape down the sides of the bowl every 2-3 minutes.
Blend in the egg and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch and cinnamon.
Add the flour mixture to the butter and sugar mixture and blend just until combined, stopping to scrape down the sides of the bowl as needed.
Blend in the oats, toffee, pecans and white chocolate just until combined.
Scoop dough into balls (about 2 tablespoons) and refrigerate overnight or up to 48 hours.
When ready to bake: Preheat oven to 350F. Line a baking sheet with parchment paper. Place the cookies on the sheet 2-3 inches apart. Bake for 11-12 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool.