Demerara Sugar is a relatively unprocessed cane sugar with a smooth, sweet taste. Due to being largely unrefined, Demerara Sugar retains a hint of natural molasses flavor, and its large, light brown crystals can be baked without melting.

RECIPE:

Demerara Sugar Cookies

Ingredients

Makes 5 dozen

• 1/2 Cup Unsalted Butter, soft
• 1/2 Cup Shortening
• 1 Cup 1890 Demerara Sugar, plus extra for rolling
• 1 Egg, room temperature
• 1 Tablespoon 1890 Vanilla Paste
• 2 1/4 Cups All-Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon 1890 Coarse Sea Salt

DIRECTIONS

1. Beat butter and shortening together in large bowl using hand-held mixer. Add Demerara Sugar and beat until fluffy. Add egg and vanilla pastry and continue mixing until thoroughly combined.
2. Combine flour, baking powder, baking soda and kosher salt in medium bowl. Gradually add flour mixture to butter mixture, combining and scraping down side of bowl between additions. Do not over-mix.
3. Cover with plastic wrap and transfer to refrigerator to chill for at least 1 hour.
4. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
5. Remove cookie dough from refrigerator and shape dough into 1-inch balls. Roll balls in extra sugar.
6. Place cookies on reserved baking sheets, spacing 2 inches apart. Flatten slightly. Transfer to oven and bake for 10 to 12 minutes or until golden brown and set, but not crispy.
7. Remove from oven and let sit for 5 minutes before transferring cookies to wire racks to cool completely.