Brown Sugar Snow Cookies (Print Version)

Soft, chewy brown sugar snow cookies with cozy winter spices and a snowy sugar coating.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

06 - 3/4 cup unsalted butter, softened
07 - 1 cup packed light brown sugar
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons pure vanilla extract

→ For Dusting

11 - 1/2 cup powdered sugar (snow sugar)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and smooth.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Scoop tablespoon-sized portions of dough and roll into balls.
07 - Roll each dough ball in powdered sugar until generously coated.
08 - Place coated dough balls on prepared baking sheets, spaced about 2 inches apart.
09 - Bake 11 to 13 minutes, until edges are set and tops look slightly crackled but remain soft.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The brown sugar creates an incredible chewiness that white sugar alone never could.
  • They stay soft for days if you store them right, which almost never happens because they disappear fast.
  • Rolling them in powdered sugar before baking gives you that beautiful crackled look without any fuss.
02 -
  • Don't overbake these, they'll look underdone when you pull them out but they continue cooking on the hot pan.
  • Softened butter means it should give when you press it but not be greasy or melted, I leave mine out for about an hour.
  • If the dough feels too sticky to roll, chill it for fifteen minutes and it'll cooperate.
03 -
  • Use parchment paper instead of greasing the pan, it prevents the bottoms from spreading too thin and getting crispy.
  • Roll the dough balls right before baking so the powdered sugar stays thick and doesn't dissolve into the dough.
  • If you want uniform cookies, use a cookie scoop, but honestly I like the charm of slightly different sizes.

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