The Easy Sugar Cookie Recipe That Only Requires One Bowl

Brown-rimmed cookies may not look like much – and their no-frills name certainly does them a disservice – but don’t be fooled by appeara...


Brown-rimmed cookies may not look like much – and their no-frills name certainly does them a disservice – but don’t be fooled by appearances. In the large Venn diagram of biscuits, this small pancake is located at the intersection of the Christmas sugar cookie, the vanilla pancake and the French tile. They’re absurdly buttery, crisp around the edges, barely chewy in the center, and they go with everything. It’s a bold statement, but when it comes to cookies, those golden circles are virtually flawless.

In the 1970s, my Aunt Liz introduced my family to these cookies, whose unpretentious nickname comes from the delicate, crisp brown halo that surrounds their tender centers. They must have been a hit because cookies have appeared at almost every meeting and funeral, and in every college care package and Day One lunchbox, since. If a cookie can be a family touchstone, this one is ours.

The exact history of the original recipe has been lost in time, but it is old. My aunt received the recipe from her neighbor, Millie Shea, who learned it from her mother when she was little in the 1930s. For many years, Nabisco sold a similar cookie called brown-edged wafers, but has them. discontinued in 1996, prompting nostalgic home cooks to develop their own variations, which can be found all over the internet and spiraling. community cookbooks.

My practical Midwestern heart will always prefer these no-frills cookies, but they’re also excellent tucked away in a bowl of ice cream, sherbet, or pudding. Sandwiching a layer of lemon cream, Nutella or berry jam between two wafers wouldn’t be a bad idea either. And while I can’t approve it, if you’re feeling adventurous, you can add ¼ to ½ teaspoon of almond, lemon or orange extract to the paste. (Pro tip for adults: nibble on one while sipping on a pure bourbon.)

As for the recipes, it’s about as simple as it gets. You need a blender, a bowl, and just six ingredients: butter, sugar, eggs, flour, vanilla, and salt. Whip it in a creamy frenzy, pour it over hotplates and cook until centers swell slightly (they will sag when cool) and edges turn brown. Some versions call for shortening, or more egg whites, or potato starch, but the simplicity of this version makes it something you’ll come back to time and time again.

Recipe: Cookies with brown edges

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