Brown Sugar Crisps
Submitted by poot
Crisp, nutty brown sugar cookies with warm allspice and cinnamon made easy using Bisquick baking mix. Ready in 30 minutes, these thin, crunchy drop cookies yield over three dozen from one simple batch.
YIELD
3 1/2 dozenPREP
15 minCOOK
15 minREADY
30 minThese little cookies are basically a cheat code.
Bisquick baking mix does the heavy lifting, so there’s no measuring out flour, baking powder, or salt separately. You just beat the brown sugar and spices together with butter and an egg, stir in the mix and chopped nuts, and drop them onto a sheet.
Fifteen minutes later you’ve got thin, crispy-edged cookies with a warm hit of allspice and cinnamon running through every bite.
They bake up fast, they cool fast, and they disappear even faster.
Kitchen Tips
- Use butter instead of margarine for a richer, more caramelized flavor.
- Drop the dough in small, rounded teaspoonfuls. These spread quite a bit, so give them room.
- Pull them from the sheet immediately after baking. Letting them sit too long on the hot pan will make them stick.
Ingredients
Directions
Heat oven to 350℉ (180℃). Beat sugars, margarine, egg vanilla, allspice and cinnamon Stir in baking mix and nuts. Drop dough by slightly rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 12 to 15 minutes. Immediately remove from cookie sheet.
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