Brown Sugar Snaps


Can I give you some advice? None of which has to do with cookies.

1) Never laugh if someone asks you on a date. They will mistake your “nervous/ I’m about to explode with excitement/ awkward” laugh for being incredibly rude. They won’t understand that you’re actually flattered.

2) Don’t trust your car when it says you have 10 miles worth of gas left. It is lying. You really have two. Sigh…

3) NEVER. I repeat NEVER wash your jeans with your passport in the back pocket. Especially if you plan on traveling internationally anytime soon. You might be royally screwed.

I’m happy I could share these words of wisdom with you. I love you for reading my blog, and life is really to short and beautiful to make these mistakes.

Can you tell what kind of week I’ve had so far? It’s only Tuesday and I’m exhausted. There is one thing that could solve my Tuesday blues: cookies. I raided my pantry and to my horror discovered that I am completely out of sugar. It’s been raining  in DC and the last thing I wanted to do was go out to buy a bag. One thing I do have, and lots of it, is brown sugar. I also have an incredibly random collection of spices– most of which I rarely use.

I have to admit that I’m not the best baker in the world. I wish I was blessed with this culinary skill, but it’s always felt a little too scientific to me. I get worked up when my cake is lopsided, my brownies don’t rise, or if the cookies are dry. I think I’m improving, though and I’ve learned a few tricks of trade to ensure consistency and a successful result.With that said, these cookies turned out awesome– the ratio of sugar to spice is perfect. They sort of taste like chocolate chip cookies sans chocolate, plus  a touch of spice that isn’t completely obvious with the first bite. I think these would also taste good if you added some toffee chunks. Next time!


  • 2 cups flour ($.25)
  • 2 teaspoons baking soda ($.05)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon ($.03)
  • 1/4 teaspoon ground ginger ($.05)
  • 1 1/2 sticks unsalted butter, softened (not melted) ($.50)
  • 1 1/4 cups brown sugar ($.50)
  • 1 teaspoon vanilla extract ($.10)
  • 1 egg ($.20)

Total: $1.68


Preheat oven to 350. In a large bowl. blend the softened butter and brown sugar. Mix for 2 minutes until smooth and well combined. Add in vanilla and egg, mix well.

In separate bowl, mix flour, baking soda, salt, ginger and cinnamon.

Gradually add the flour mixture to the sugar/ egg mixture and stir until well combined and you can no longer see the flour. Put the dough in freezer for 5-10 minutes so the dough can firm up.

Roll the dough into one inch balls and place two inches apart on greased cookie sheet. Bake 10-12 minutes and let cool on wire rack.

Easy Nutella Cookies

Unless you’re allergic to chocolate, I think anyone that dislikes Nutella should see a psychiatrist. It’s probably my favorite…um, condiment…of all time (peanut butter is a close second). Over the years I’ve experimented with several recipes involving the delicious hazelnut spread– crepes, cakes, cupcakes. I even tried to make a Nutella milkshake in my vitamix blender…major fail but I’m not giving up.
Alas I’ve come up with a recipe that is quick, easy and incorporates 5 simple ingredients that everyone should have readily available. These are best served a bit warm with a big glass of milk in a frosty glass.
  • 1 C nutella ($3.00)
  • 2 TBS brown sugar ($.05)
  • 1 egg ($.25)
  • 1/2 C flour + 1 tbs ($.40)
  • coarse sea salt for sprinkling

TOTAL: $3.70 per batch

  1. Preheat oven to 350 degrees
  2. Combine all ingredients except for sea salt in a large bowl with electric mixer until well combined. Place dough in freezer for 8 minutes (don’t skip this step).
  3. After 8 minutes roll dough into approximately 1-inch balls, place on lightly greased baking sheet a few inches apart and bake for 10 minutes. Remove from oven and let cool for 5 minutes until cookies are set, then transfer to a wire rack with a spatula. Generously sprinkle with sea salt. Enjoy.