Demerara Sugar Cookies

Sugar Cookies 3Demerara Sugar Cookies

I like using demerara sugar for theses sugar cookies.  Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.


1/2 Cup Softened Unsalted Butter

1/2 Cup Shortening

1 Cup Demerara Sugar

1 Large Room Temperature Egg

1 Tablespoon Vanilla Extract

2 1/4 Cups Unbleached Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Extra Demerara Sugar

In a large size bowl beat the butter and shortening together.  Add the demerara sugar and beat until fluffy.  Add the egg and vanilla and beat until well mixed.  In a medium size bowl combine the flour, baking powder, baking soda and kosher salt.  Gradually add the flour mixture to the butter mixture.  Combine but don’t over mix.  Place, covered with plastic wrap, in the fridge for 1 to 2 hours.  When ready to bake the cookies preheat your oven to 350ºF.  Remove the cookie dough from the fridge and shape the dough into one inch balls.  Roll the balls in the extra demerara sugar.  Place the balls onto a parchment paper lined baking sheet.  Flatten with a glass.  Place into the oven and bake for 10 to 12 minutes.  Remember each oven is different so check at 10 minutes.  You will want the cookies to be set, but not crispy.  Remove from the oven and let sit for 5 minutes before removing the cookies.  Remove the cookies and transfer to wire racks to let cool completely.  Makes about 5 dozen cookies.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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