Brown-Edge Cookies

Recipe from Millie Shea and Liz Laskey

Adapted by Margaux Laskey

Published Sept. 29, 2021

Brown-Edge Cookies
Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.
Total Time
1 hour 15 minutes
Rating
4(1,010)
Comments
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These one-bowl cookies, sometimes known as crispies, are buttery like the Danish cookies in blue tins, tender in the middle like snickerdoodles and snappy like Scottish shortbread. But there’s nothing else quite like them, and they go with everything. No one knows the exact provenance of the recipe, but Nabisco sold a similar cookie called brown-edge wafers until they discontinued production in 1996. This all-butter version is adapted from Millie Shea of Traverse City, Mich., who learned it from her mother in the 1930s. For best results, be sure to cream the butter and sugar until fluffy, and don’t overbake. —Margaux Laskey

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Ingredients

Yield:About 4 dozen
  • 1pound/453 grams unsalted butter, at room temperature
  • 1pound/453 grams granulated sugar (2¼ cups)
  • 1large egg, at room temperature
  • 1teaspoon pure vanilla extract
  • 3cups/384 grams all-purpose flour
  • 1teaspoon fine salt
Ingredient Substitution Guide
Nutritional analysis per serving (48 servings)

135 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 1 gram protein; 51 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange two racks around the middle of the oven and heat oven to 375 degrees. Using a stand mixer with the paddle attachment or an electric hand mixer, cream butter and sugar on medium-high until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Add egg and vanilla. Beat on medium until incorporated, about 1 minute.

  2. Step 2

    Add 1 cup flour and the salt and beat on low to just combine. Scrape down the sides of the bowl. Add the remaining 2 cups flour and beat on low until incorporated. Scrape down the bowl, then beat on medium for 30 seconds just until no flour streaks remain.

  3. Step 3

    Drop heaping tablespoons of dough onto 2 parchment-lined baking sheets, spacing them 3 inches apart as the cookies spread quite a bit while baking.

  4. Step 4

    Bake 2 sheets at a time, rotating the pans halfway through, until the edges are lightly browned and the centers are slightly puffed, 10 to 12 minutes. Repeat with the rest of the dough.

  5. Step 5

    Cool on the pans on wire racks for 10 minutes, then transfer cookies to the rack to cool completely. Store in an airtight container at room temperature for 5 days, or in the freezer for up to 6 months.

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Ratings

4 out of 5
1,010 user ratings
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Comments

Ellen Tabor

Normally I get annoyed at "good" before an ingredient ("good olive oil." Really?) But your comment got me thinking about whether using European grass-fed butter, like Kerrygold, would produce a better or just different result than "good" American butter (maybe Cabot? Horizon?). Would the difference in the fat content make a difference? And what about cultured butter? I think I know how to find out...! As the weather finally cools off, I can start using my oven more...

susan

These cookies are delicious. Important to use good butter. Also avoid cookie sheets that are darkened. Must use the parchment paper as well.

Euphemia Thompson

For what it's worth, 1 tsp of vanilla for 2 1/2 lbs of ingredients is a little shy. I did it with 2. Sublime.

ck

I made these and halved the recipe. I used the whole egg and the recipe turned out great. I tasted the batter and it was quite sweet so I portioned out the batter and put cardamon in some and nutmeg in the other. (thinking it might mitigate the sweetness). By far my favorite was the nutmeg but what added the most fun was salt. I used kosher salt because I forgot to use my maldon salt. They turned out great. Adding salt did help with the sweet dough but you'd need to try yourself to see.

KarenE

I made this as noted in the recipe, using KerryGold butter. Wow. These are delicious. Beautiful brown edges, slightly chewy in the middle - a real winner!

Jeff

Of all the recipes I’ve used from NYT, this is the sweetest tasting. Be forewarned if you’re using the recipe as written. We made it in May but it feels more like a Christmas cookie.

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Credits

Adapted from Millie Shea and Liz Laskey

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