{brown butter} Sugar Cookies


I don’t want to toot my own horn or anything, but my decision to make brown butter sugar cookies proved to be a wise one. I swear this is the best sugar cookie I’ve ever had. And the secret is to brown the butter and then let it solidify before mixing. The result? Cookies with an awesome crispy edge and soft center.

* Makes approximately 2 doz cookies *

ingredients.

  • 1 1/2 to 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 c. butter, browned
  • 1 1/2 c. white sugar
  • 1 egg
  • 1 tsp. vanilla extract

directions.

  1. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  2. Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool completely until the butter has coagulated again (you can hasten this process by throwing the butter in the fridge.
  3. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  4. In a stand mixer, cream together the melted butter and sugar. Beat in egg and vanilla. Gradually blend in the dry ingredients. (I eyeballed the flour and added too much. If that happens to you, add a bit of milk and stir.)
  5. Refrigerate 4 hours or overnight.
  6. When ready to bake, preheat your oven to 375 degrees.
  7. Roll into rounded balls, roll the balls in sugar, and place onto cookie sheets lined with parchment paper about two inches apart. The cookies will spread.
  8. Bake for eight minutes in the preheated oven (more if you like your cookies more well-done). Let stand on cookie sheet until completely cool.

I ate three. Sigh. Warm. Right out of the oven.

I meant to eat one. Just to try them to see if they were any good. You have to try what you bake, after all. They were good. Too good. As the recipe doesn’t make all that much anyway, I can either give them away to my coworkers (whom I suspect may be tiring of me baking all the time) or I can eat them for breakfast all week long. Though this diet of cookies and lattes needs to stop. Some day!

Recipe rating: 

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