Rose Dailey


I won First Place in a holiday cookie baking contest with this recipe.

You can substitute regular granulated sugar for the colored sugar crystals.

My online cookbook:

pinch tips: Parchment Paper Vs Wax Paper



makes 2 dozen




14 Tbsp
unsalted butter - has to be the real stuff, not margarine
1 3/4 c
packed dark brown sugar
2 c
unbleached all-purpose flour
2 Tbsp
unbleached all-purpose flour
1/2 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
1 large
1 large
egg yolk
1 Tbsp
vanilla extract
1/4 c
red sugar crystals
1/4 c
green sugar crystals

Directions Step-By-Step

Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes.
Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.
Mix 2 cups plus 2 tablespoons of flour, baking soda, and baking powder in a bowl.
Add the 1 and 3/4 cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.
Place the 1/4 cup red sugar crystals and the 1/4 cup green sugar crystals in separate dishes.
Preheat oven to 350 degrees.
Roll dough into balls about 1 and 1/2 inches in diameter. Then roll one dozen in the red sugar crystals and one dozen in the green sugar crystals. Place balls about 2-inches apart on parchment lined baking sheets.
Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (The cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.)
Cool on sheet for about 5 minutes and then transfer to a rack to cool.

(Makes 2 dozen cookies)

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American