Baking, unlike cooking, requires a high degree of precision. You can’t just throw a handful of flour, sugar and baking soda into a bowl and expect top-notch results. When you’re looking for recipes, look to the most trustworthy, precise sources you can. Enter: Martha Stewart.
“People still try to take shortcuts in baking, and we try to tell them not to do that,” the doyenne of desserts told us. “Baking is much more of an exact science. If people [follow the recipe] they will get the best results.”
Learn the master’s technique in real time at nationwide classes this Thursday, December 5th. Hosted in collaboration with Williams Sonoma, you’ll learn how to make two of Martha’s faves—gingerbread trees and candy cane cookies—and pick up her new cookbook, Martha Stewart’s Cookie Perfection.
How good are her cookies? As she admitted to us, “Every year I have an open house for Christmas. Last year I went down to get a cookie for myself at the end of the party and there was not one cookie left! I think people’s pockets were full of cookies. I mean, not even one left!”
Can’t make it? Not a problem. Though we’d love to see you there, these snowy brown butter crinkle cookies—made using pantry staples— should put you in the holiday spirit.
Recipe courtesy of MARTHA STEWART’S COOKIE PERFECTION Copyright © 2019 by Editors of Martha Stewart Living. Published by Clarkson Potter, an imprint of Penguin Random House
Brown-Butter Crinkle Cookies
Makes 3 Dozen
1 stick (1/2 cup) unsalted butter
2 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1 cup granulated sugar
1/2 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup confectioners’ sugar, sifted
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a large heatproof bowl and let cool 10 minutes.
- Meanwhile, in a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Stir 1/2 cup of the granulated sugar and the brown sugar into brown butter until combined, then stir in eggs and vanilla. Add flour mixture and stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days.
- Preheat oven to 350°F. Place confectioners’ sugar and remaining 1/2 cup granulated sugar in 2 separate bowls. Scoop 1 tablespoon dough and roll into a ball; roll in granulated sugar, then coat with confectioners’ sugar (do not shake off excess). Transfer to parchment-lined baking sheets, spacing cookies about 1 inch apart. Repeat with remaining dough and sugars.
- Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on wire racks 5 minutes, then carefully transfer to racks; let cool completely. (Cookies can be stored in an airtight container at room temperature in a single layer up to 2 days.)