Summary

Need a dairy free and vegetarian dessert? Brown Sugar Sponge Cookie w/ Chocolate Covered Caramels could be an outstanding recipe to try. One serving contains 21 calories, 1g of protein, and 0g of fat. This recipe serves 24 and costs 4 cents per serving. Head to the store and pick up rolos, eggs, lemon zest, and a few other things to make it today. A couple people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 10%. This score is not so outstanding. Try Chocolate Covered Strawberry Jam Sugar Cookie Tart, Brown Sugar Caramels, and Chocolate Covered Caramels for similar recipes.

Instructions

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.
2. In the bowl of a stand mixer on medium speed, beat the egg whites until foamy. Add the baking powder, salt and sugar and continue beating on medium speed until stiff peaks form.
3. In another bowl combine egg yolks, vanilla and lemon zest, beat with fork until thoroughly mixed. Fold the yolks into the egg white mixture just until combined.
4. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop just about 2 teaspoons of batter for each cookie about 2 inches apart onto baking sheets. Top each off with a Rolo in the center and press down lightly.
5. Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.

Ingredients

• 1 all purpose flour
• 2 baking powder
• 3 packed dark brown sugar
• 4 eggs, separated
• 5 grated lemon zest
• 6 salt
• 7 vanilla extract
• 8 Rolos (or other chocolate covered caramels)

Directions

• 1 Preheat the oven to 375 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray.In the bowl of a stand mixer on medium speed, beat the egg whites until foamy.
• 3 Bake for 12 minutes or until golden. Cool on the sheets for 5 minutes then move to racks to cool completely.