Name: Brown Sugar Cookies
Ingredients: 3 cups brown sugar; 1 teaspoon soda dissolved in water; 4 eggs

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Brown Sugar Cookies

Ingredients

3 cups brown sugar
1 teaspoon soda dissolved in water
4 eggs

Directions

Combine 3 cups brown sugar, 4 eggs (not beaten separately), ½ cup butter, 1 teaspoon soda dissolved in water, and flour sufficient to roll out.
Bake in a quick oven.

Nutrition, whole recipe (rough)

127Calories

6 gProtein

5 gFat

13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown sugar: Adds sweetness, moisture and a caramel flavor to the dough.
Eggs: Provide structure and richness, binding the dough together.
Butter (in the method): Adds fat for tenderness and flavor in the cookie.
Baking soda: Reacts with the sugar's acidity to help the cookies rise and brown.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.