Tiny Sparkling Rye Cookies

Friday, April 15, 2016

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Tiny Sparkling Rye Cookies

 

These tiny little sparkling rye cookies were just a happy accident in my kitchen. Well, not really an accident— I was never intending to make anything but them. But, my approach was haphazard. I had a spare afternoon and a cookie craving, but not a single recipe in site. I put myself to the test: could I develop a chewy little cookie that satisfied my craving without using a recipe?

I grabbed a brick of Kerrygold Unsalted Butter (my favorite for baking), and my bag of dark brown sugar. I bought it for a recipe recently, and have since been convinced: If you’re going to go with brown sugar, choose the really dark stuff. It won’t disappoint you. I knew the rich molasses flavor of the brown sugar would play off a lingering bag of dark rye flour in my pantry. I measured out the remaining rye flour—this would be the base of my recipe. I had a mere 1/2 cup of rye flour. I added the same amount of all-purpose flour to the bowl to balance out the whole grain flour, which can sometimes be overwhelming in desserts.

From there, I made a cookie that immediately went into my permanent recipe files. These little cookies are soft and chewy in the middles, and crisp on the edges. Rolling them in a bit of coarse sugar really takes them over the top, but if you don’t have it, do not worry.

While I am completely smitten with the recipe as-is, I couldn’t help but add orange zest the next time I made them. Then, I added a chopped chocolate bar. Another time, chopped walnuts went in the batter. This batter is full of possibilities, and it’s just waiting for you to whip it up and deck it out with your favorite things!

Tiny Sparkling Rye Cookies
Prep:  10 minutes
Cook:  10 minutes
Serves:  24 mini cookies
Ingredients:
  • ¼ cup Kerrygold Unsalted Butter, at room temperature
  • ¾ cup dark brown sugar
  • 1 large egg
  • ½ cup dark rye flour
  • ½ cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • optional add-ins: orange zest, chocolate chunks, ginger, etc.
  • ⅓ cup coarse sugar, for rolling.
Directions:

Preheat the oven to 350 F, and line a baking sheet with a silicone non-stick mat.

In a medium bowl, beat the butter and brown sugar together until light and fluffy, about 1 minute.

Add the egg and beat until combined.

In a separate bowl, whisk together the flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture while beating continuously. Do not over mix, but make sure there are no streaks of flour remaining.

Stir in any additional things you may like: orange zest, chocolate, etc.

Scoop teaspoon-sized dough balls onto the baking sheet.

Pour the coarse sugar into a small dish, and roll each cookie dough ball in it. Place the dough balls back on the baking sheet, evenly spaced.

Bake the cookies for 10 minutes.

Let the cookies cool for 5 minutes on the baking sheet, and then move to wire rack to cool completely.

 

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