I have had a bag of demerara sugar (unrefined sugar with large crystals with a bit stronger molasses flavor than brown sugar) sitting around for the longest time. I mostly use it for sweetening tea. If I made scones, it would be great for topping them, too. When demerara sugar is melted into butter, it becomes a great base for cookies. (I also had half a bag of Christmas M&Ms leftover, so it was time to use those up, too! I mean, it's almost June!)
Have you experimented with demerara sugar? If so, let me know. I still have a lot left!
Ingredients
1/4 cup butter
1/2 cup demerara sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup M&Ms or chocolate chips
1/4 cup butter
1/2 cup demerara sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup M&Ms or chocolate chips
Instructions
Melt together butter and demerara sugar until sugar is dissolved.
While the mixture cools, sift together the flour, baking powder, and salt.
After the sugar mixture is cooled, add egg and vanilla. Mix well. Fold in flour mixture. Mix in M&Ms.
Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Drop tablespoonfuls of dough onto cookie sheets. Bake for 12-15 minutes until light golden.
Yields 18 cookies.
While the mixture cools, sift together the flour, baking powder, and salt.
After the sugar mixture is cooled, add egg and vanilla. Mix well. Fold in flour mixture. Mix in M&Ms.
Refrigerate the dough for 30 minutes.
Preheat oven to 350 degrees. Drop tablespoonfuls of dough onto cookie sheets. Bake for 12-15 minutes until light golden.
Yields 18 cookies.
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