Chewy Sugar Cookies #2
Nice work, mrslarkin!
Mrslarkin combines three kinds of sugar in her cookies: granulated, light brown and turbinado.
As with most cookies, the butter and sugar and creamed first.
Ready to go!
Merrill measures carefully, running the straight edge of a knife across the top of the measuring spoons for accuracy.
Next up: vanilla extract.
Then a lone egg.
After mixing in the flour and baking soda, we pause for an important decision: who gets to taste the dough first?
It was so hot in New York we decided to briefly chill the dough to make it easier to work with. Then we lined it up next to the turbinado sugar (for rolling) and a parchment-lined baking sheet...
Cookie dough on a turbinado beach.
Merrill shapes the dough into perfect rounds.
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Author Notes: One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet. It’s got a nice proportion of crunch-to-chew. And it’s so sparkly from the turbinado sugar! The inspiration behind this cookie came from the New York Times’ chocolate chip cookie recipe, printed March 1, 2000, one of the best chewy cookies I’ve ever tasted. - mrslarkin - mrslarkin
Food52 Review: Mrslarkin’s classic sugar cookie makes use of three sugars: granulated, light brown and turbinado. The granulated gives the cookie a foundation of sweetness, the light brown adds caramel notes and the turbinado’s in there for a little snap. They’re crisp and buttery on the edges and chewy through the center. Perfect for dunking and ice cream sandwiches, we think! Note, if baking them on a dark, non-stick baking sheet, reduce the oven temperature by 25 degrees (this is a good general rule for all baking). - A&M - A&M
Serves about 2 dozen
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cup all-purpose unbleached flour (I use King Arthur)
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 cup turbinado, or coarse sugar
- Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
- Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
- Add vanilla. Beat for 1 minute. Scrape sides of bowl.
- Add egg. Beat for 1 minute. Scrape sides of bowl.
- Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.
- Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 ½“ in diameter), scoop balls of dough and drop a few at a time in the course sugar and gently roll around. Place balls of dough on parchment, leaving about 1 ½“ space around each. My pans fit 12 cookies very comfortably.
- Do not press the balls down. This will ensure a chewy middle.
- Bake for 8 - 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
- Place pans on cooling racks. When cool, store cookies in air-tight containers.
- Your Best Chewy Sugar Cookie Contest Winner!
Tags: chewy
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4 months ago Anubha
Can I make these without eggs
4 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yes, but they probably won't be very chewy. Let us know if you try it!
4 months ago Vickie
I just baked these today, after making them before Christmas! After scooping them onto a baking sheet, popped them into freezer until chilled and then into a freezer bag. I thawed these little gems, then rolled in the sugar - wow- these are wonderful!
4 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is great to hear, Vickie! So glad you enjoyed them.
6 months ago DBDubs
Yum! These were easy and delicious.
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! So glad you liked them!
6 months ago ChefCatou
Au contraire! You totally can do it with these. I have now done so three times. I bump the flour up by about a half cup...maybe a bit more. And I cook them til golden (just keep an eye on them). I always add a little extra salt since that sweet-savory thing is so good. Chill well and roll 'em out just like any sugar cookie recipe for cut outs. I have also made them the regular way over a dozen times. Everyone loves these. Definitely try them with cookie cutters.
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is great to know, CC! Thanks for letting us know!
There you go, kitchenqween, it CAN be done!
6 months ago kitchenqween
I would love to make therse but I want to do cookie cutouts. Not sure if the recipe matters but could I do this with this particualar recipe??
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I don't think so. Cut out cookies should be thin and crispy, like Amanda's recipe for cut-out cookies: http://www.food52.com/recipes...
11 months ago CultureVulture
Just made these! I divided the batch and made one half "plain" and one half with a bit of jam on top.
11 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you made these, CultureVulture! The jam version sound delicious! Hope you liked them!
about 1 year ago Sweeney
I finally made these and I have to say - no damn mystery why these won the prize - they are superb in every way! Irv and I had to beat each other away from them so there was some left to share. I do have a question - for larger quantities, do you make many small batches or if you do double or triple the amount, are there any adjustments you make in the doubling or tripling of ingredients? Thank you and see you around the hood!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hello Sweeney! So very glad you and Irv enjoyed the #2s. I've successfully doubled (and probably tripled) this recipe. I have a 7 qt mixer, so it can accommodate quite a bit of dough. No adjustments necessary. See you soon!
about 1 year ago triplip
why did mine come out so puffy? they are tasty, but didn't flatten out like yours!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi triplip, sometimes mine come out puffier than I'd like when I've overbeaten the dough and/or baked in a too hot oven. I always suggest getting an oven thermometer, just to make sure the oven temperature is accurate. My oven is so inaccurate, it's not funny, so I always keep an oven thermometer inside to make sure it bakes at the temp I need.
about 1 year ago karnow
Yummy, Mrs. L! XO
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yummy, indeed. thanks karnow!
about 1 year ago ChefCatou
Fun adaptation: add a scant 1/2 cup of flour to come up with dough that you can roll out for cookie cutter cookies. I refrigerated mine overnight. The cookies, of course, lose their chew but the flavor in a nice crisp cookie is scrumptious! These were gobbled up.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Really great to hear, ChefCatou. Thanks for letting me know.
over 1 year ago greekmiss
I just made these and they are exactly what I was looking for! I have been looking for chewy sugar cookies for about a year now and finally I have success. Thank you thank you thank you!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
you're welcome, greekmiss! So glad you liked these.
over 1 year ago kmitchelluk@gmail.com
Hi. I had the same problem as mohones. My cookies baked up puffy. I will check the oven temp, but was also wondering if there is too much air getting beaten into the dough. I followed the directions and it seemed like a lot of beating. That said, they were still delicious and were gone in one day!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hello k! Glad you enjoyed these cookies. Yeah, I think it could also be too much air in the dough, depending on what speed you are using. I generally use a medium/low speed for the whole recipe. But at step 4, when the eggs go in, I use a low speed, especially since I upgraded to a bigger/stronger/faster mixer. Let us know if you try these again.
over 1 year ago Cindgem
These cookies look like what I have been looking for. Can't wait to make them. How long will they store in an airtight tin? Does anyone know? I am bringing them someplace next weekend, and have lots to do this week. Would like to make them as far ahead as possible.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi Cindgem, Thanks for trying these cookies! They store very well airtight for several days. I have a bunch I made 2 days ago. They're still perfectly chewy. I think they'll freeze well, too. I'll stick some in the freezer tonight to see how they taste defrosted tomorrow.
over 1 year ago BlissfulBaker
I bake & freeze these all the time & they defrost very well. Synchronicity: I just made a batch tonight!
over 1 year ago growinggourmand
I feel so honored to get a comment from you on my mock vodka sauce!! Thank you!!! I absolutely LOVE this recipe!!! We made them in our baking class and this summer my sister and my best friend and I created a beautiful memory baking these together at my family summer home! My sister raved about these cookies, but the funniest moment had to be when we gave one to my two year old nephew. His eyes were so huge, because he got one with special sprinkles...( there was no turbinado sugar to be found in that country town ha ha). My sister couldn't wait so she sneaked a bite of his cookie before giving it to him. He started to burst out in tears. We tried to give him another cookie, but he was so distressed that his Mom had stolen a piece of his precious cookie! I felt so bad, but it makes for a great story. All of my family enjoyed it, but especially my little nephew. He eventually calmed down and i think had a few more :)! Well heres the recipe for the chicken... it calls for prosciutto but i used bacon! http://www.finecooking... ENJOY!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much gg! Very glad you enjoyed these cookies. And what a cute story about your nephew!!
Thanks for the link to the chicken recipe as well.
Looking forward to more of your recipe submissions.
almost 2 years ago mohnoes
i just made these cookies and they were truly delicious! perfect texture. however, on my first tray, i followed your instruction not to flatten the cookies and they came out dome-shaped. no idea what i could have done wrong, we followed the directions to a tee! so we flattened the rest and they came out just right. =)
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
hi mohnoes! The dome shape could be due to a too hot oven - it's happened to me before. An oven thermometer is really helpful for making sure your oven is accurate. Too much baking soda might also be the cause. Glad you got them to work out!!
almost 2 years ago mohnoes
i just made these cookies and they are delicious! however, when i followed your instruction not to flatten them, they came out dome-shaped. i followed the recipe to a tee so i'm not sure what happened. but i did flatten the rest of the cookies and they came out perfectly. =)
almost 2 years ago mohnoes
oops, sorry for the double comment!
almost 2 years ago mohnoes
i just made these cookies and they are delicious! however, when i followed your instruction not to flatten them, they came out dome-shaped. i followed the recipe to a tee so i'm not sure what happened. but i did flatten the rest of the cookies and they came out perfectly. =)
about 2 years ago borntobeworn
I made these to take to work and they are Great! I couldn't find turbinado sugar so I used a combination of Demerara sugar and blonde coconut palm sugar which made them very pretty! The only thing I did differently is I let the dough sit in the refrigerator for 48 hours before baking them. I do this regularly now since reading this 2008 NYT article about the benefits of chilling the dough for
cookie recipe that talks about letting the dough chill 36 hours before baking: http://www.nytimes.com... . My son has asked me to make more this weekend. I'll buy the stuff and supervise HIM doing it (he's 16).
about 2 years ago BlissfulBaker
Have you seen this reply to that article? I love the NYT, but I also love Joy the Baker:
http://www.joythebaker...
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That's great, borntobeworn! Thanks for letting me know! and BB, that's so funny! Not sure I'd be patient enough to wait more than a couple hours for my cookie fix!!
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I agree - heck of a long time to wait for a cookie! I get the logic and science of it, but when I want a cookie, I tend to want it sooner rather than later.
about 2 years ago MHardison79
These just came out of the oven, and I dont know what to say other than, these are the best sugar cookies that I have ever made. I recommend to anyone reading this recipe, just go ahead and make it already. Its simple, quick, and easy, and the results are beyond delicious. Thanks for such a great recipe mrslarkin, its obvious why you won the Best Chewy Sugar Cookie contest.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! Thanks, MHardison79!! So very glad you enjoyed them!!
over 2 years ago BlissfulBaker
This weekend was Sugar Cookie Test Kitchen at my house. We tried lots of recipes. For some, we didn't like the flavor. For others, we didn't like the texture. When we got to yours we smiled. Everything was just right. You should rename these Goldilocks Sugar Cookies! Thanks for sharing this recipe - it was a well-deserved win.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, BB, for letting me know!! I'm so glad your gang enjoyed these!!
over 2 years ago STEsker
Magnificent cookie! My two-year old and I have been gobbling these golden treats up. We love the delicate crunch of the turbinado sugar on the outside. Thank you for sharing the recipe. I think it's going to be my new go-to for tea snacks.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay, STEsker! So happy you are enjoying the cookies! I, too, love the crunch factor.
over 2 years ago mcs3000
Made these again - can't thank you enough. The turbinado sugar is like icing on the cake. Your recipe actually replaced an old family recipe as my fave.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're very welcome!! So happy you like it!!
over 2 years ago gingerroot
Made these today with my two little ones and they are SO GOOD! Like others have mentioned, not too sweet, with a lovely vanilla flavor, and both chewy and crunchy. One of my favorite things about your recipes is that they make me feel like I CAN bake - they taste amazing and look like your photos (or at least something close). Thank you so much!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! So glad to hear that, gingerroot! You are very welcome.
over 2 years ago mdm
YUM! My 3-year old, Simone, and I had such fun making and eating these together over the weekend -- thank you! I don't have much of a sweet tooth but I have gobbled these up -- perfect level of sweetness for my taste.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you and Simone liked these, mdm! Thanks.
almost 3 years ago cheese1227
Due to a certain set of college seminar classes held on Thursday afternoon which all of my friends seem to teach, I typically have 3-4 extra kids after school in addition to my own two. Complete unanimous vote today (no secret corporate donations for false advertising allowed) electing these the best sugar cookies they'd ever eaten -- OK, if you added their ages together you don't quite get a 50-year-old, but still, that's really high praise. They requested them for next week. So now I must ask myself, when does a mom's treat become an unrealistic childhood expectation?
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow! So great to hear, cheese1227! Please thank the gang for me. Good luck with your after school snacking dilemma. Careful, it's a slippery slope once you make these. Thank goodness it's an easy recipe.
over 2 years ago cheese1227
Made them again for my daughter's Irish step dance bake sale (red and black sugar as that is the troupe's color combination) and she made little tags for the bags of cookies the said "Reel chewy sugar cookies".
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh my god, that is so cute!
almost 3 years ago CathyB
This is a great recipe. I made them for a picnic. I rolled a few in the turbinado sugar for us adults, and the rest in colored sugar for the kids. They were a big hit—sophisticated for the adults, but simple enough to be enjoyed by the kids. I bet they would make great ice-cream sandwiches...
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, CathyB! Great idea using the colored sugar for the kids! I've made these into ice cream sandwiches using coffee ice cream, and rolling the sides in more turbinado - so good!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
COOK'S NOTE: I recently saw a cookie recipe that used cold butter. So I made these again the other day and instead of room temperature butter, I took it straight out of the fridge and beat it in my kitchenaid mixer for a few minutes until soft-ish. I'd have to do a side-by-side comparison to see if there's any real difference, but I thought this method produced a slightly chewier cookie. Most importantly, don't over-bake these.
almost 3 years ago marytarry
Just tried these and they are YUMMY! I did substitute 1/2 the vanilla for orange extract to give it a little citrus taste. But the texture of these is spot on. Thanks for sharing
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, marytarry! I am so glad you enjoyed them. Love your addition of orange extract.
almost 3 years ago johnray
Are all THREE sugars creamed, or just the first 2?
A cup seems an awful lot for rolling, but 1 3/4 c seems alot for creaming...
The instructions say cream butter and "sugars"...
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sorry for the confusion, johnray! Step 2 should read "Cream butter, granulated sugar and light brown sugar..." The turbinado is just for rolling. Let me know how they turn out for you!
almost 3 years ago johnray
That was going to be first guess based on proportions, but A&Ms comments were enough to keep me wondering.
Can't wait. I grew up with my mom searching to duplicate some sugar recipe my dad had tasted somewhere. Soft with a crisp exterior is my best recollection... So this jumped out at me.
It may not meet the "dad test" (he's gonna get some though) but they sure look great.
almost 3 years ago johnray
Oh - do you have a pointer to that NYT chocolate chip cookie recipe?
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yup - here's the link: http://www.nytimes.com... chip cookie
I just made a batch of these today. I love them. Good luck with the cookies, hope dad likes them, and report back!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
sorry, I was blabbering on and on. The link for New York Times’ chocolate chip cookie recipe is http://www.nytimes.com... chip cookie
almost 3 years ago dbscandy
As always, reading a recipe through before starting can often answer any question one may encounter about the ingredient use.
Happy baking!!
almost 3 years ago johnray
Well, I finally made them today. OUT-Standing!
Also got to use my newly acquired Silpat sheets (oh WHY did I wait so long?)
The dad-test will be end of summer, but they passed any test of MINE with flying colors!
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Johnray, that's great! Curious to know what dad will think. Do let me know. I think I used my silpat once and never really liked it. I love using parchment paper.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Here's an informative NYT article explaining butter's role in cookies: www.nytimes.com/2008/12...
about 3 years ago Brenna
This is such a great sugar cookie recipe to keep in your back pocket. Easy to memorize parts and measurements, and the modest yield of 2 dozen is perfect. I didn't have any brown sugar or turbinado (and made these on the fly due to a serious sweet craving), or vanilla extract (which is completely silly), so I used the what I had that I considered 'closest' to the vanilla--Grand Marnier (but only one teaspoon). I can't wait to make these again as written; while mine turned out completely wonderful I'm sure they have a nice, deep flavor with the proper sugars.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you liked these, Brenna! Love the idea of the Grand Marnier! FYI, I was playing around with this recipe last week - added more vanilla just to see how they'd turn out - did NOT like them. Also, the butter was REALLY soft, which produced a cookie that spread way too much. Stuck it in the fridge overnight because something came up - I was not happy with them the next day. I used Demerara instead of Turbinado, which I ran out of. Way too strong molasses flavor for me.
about 3 years ago monkeymom
A big congratulations mrslarkin! You are the perfect representative for food52!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much monkeymom!
about 3 years ago Helenthenanny
I second that!
about 3 years ago arielleclementine
so true! mrslarkin, you're a dream! just like your lovely cookies! congratulations :)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh my gosh! Thank you too, sisters.
about 3 years ago kaykay
Mr. Kimball's got some stiff competition!! Go get 'em!
about 3 years ago TheWimpyVegetarian
Congratulations! Great recipe! And now let the games begin.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks so much ChezSuzanne!!
about 3 years ago Maefly
Hi Mrs. Larkin, LiztheChef's computer is kapoot for an indefinite period - she asked me to give you her compliments.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi Maefly! Tell Meyer Lemon Liz I said thanks a bunch (and I hope her computer gets fixed soon!)
about 3 years ago Sonia
Congratulations Mrs. Larkin!
those cookies were great! (my daughter just wrote this)
Sonia (computer class student)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks a lot, Sonia (and daughter!!)
about 3 years ago Helenthenanny
mrslarkin hooray hooray!!! congratulations!!! so well deserved!!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
HooWee! Thank you Helen!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Holy Smokes! Thanks so much everybody! Let the battle begin!
about 3 years ago Aliwaks
WoooooooHooooooo!! Congrats Mrs.L!!!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
YeeeHaaaa! Thanks aliwaks!
about 3 years ago thirschfeld
Congratulations mrslarkin, your the best
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks so much, thirschfeld!
about 3 years ago Culinista Annouchka
Congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you CA!!
about 3 years ago nannydeb
Congrats mrslarkin! You rock!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks, nannydeb!!
about 3 years ago Sonia
Just got 2 cookies for my children and they could not wait until past dinner time to have them. They loved it! No crumbs left! They screamed: "Delicious!!!"
Thank You!
Sonia (computer class student)
about 3 years ago Helenthenanny
mrslarkin you are amazing! these sugar cookies look wonderful : )
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh my goodness, thank you Helen!!!
about 3 years ago mamarocks
mrslarkin, you've done it again. FABULOUS cookies! FYI for everyone out there - I am mrslarkin's neighbor and have the joy of being one of her taste testers. Good for my soul, bad for my thighs. Oh well, there's a price to be paid for everything!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thank you, mamarocks! No goods or services were exchanged for this positive review - well, aside from a few cookie samples. (just so you know, mamarocks is brutally honest when she tests my stuff!)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I'm in the midst of making a quadruple batch of these. Just an observation in my kitchen, when I'm baking one tray at a time, 10 minutes is too long.
about 3 years ago monkeymom
Hi mrslarkin. You are a such a perfectionist! I made these last night....we couldn't stop eating the batter straight out of the bowl, it was so delicious!. My cookies turned out fluffier than I expected and after some thought and discussion with kaykay we determined that I used an extra large egg instead of a large egg. I also realized after I watched the A+M video that I probably creamed the batter too much at the end as well. So, just a head's up to others to follow mrslarkin's expert directions EXACTLY (including the decrease in baking time)! We liked the vanilla flavor and turbinado crunch - the kids loved them!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, good observation, monkeymom! Baking can be a real pain in the butt with the exact measurements. Also, when I say "beat", my kitchen aid mixer goes no higher than the #2 setting. Lastly, my oven has bipolar disorder, so I have to watch my cookies like a hawk. I'm glad you and the kids liked the cookies! :-)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
P.S. I looked at my mixer again, because now i am paranoid - no higher than 3-4 should suffice for this recipe. More importantly, don't overbake the cookies.
about 3 years ago wanderash
congrats, mrslarkin! i like your style!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Woo Hoo! Thank you, wanderash!!
about 3 years ago arielleclementine
yahoo mrslarkin!! congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks!!! and yippeeeee!
about 3 years ago monkeymom
Yay mrslarkin! Thank goodness the oven is back!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, monkeymom!
about 3 years ago thirschfeld
Congratulations mrslarkin!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, thirschfeld. Right back at ya.
about 3 years ago Lizthechef
Brava,brava!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Grazie, Liz!!
about 3 years ago Loves Food Loves to Eat
These sound really delish... and, I've tried your recipes before, I have full faith that you could bring us the big win with these!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you LFL2E! Fingers crossed...
about 3 years ago Furey and the Feast
Three different sugars! My kinda cookie :)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks! Me too!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
P.S. Day 2....still chewy!
about 3 years ago testkitchenette
I love the sugar sparkles too!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, TK!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, aargersi!!
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
Yum, not to sweet and sparkely to boot - awesome cookie!