Le Food Snob

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: 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always

thebrookcook

If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

TRAVEL PLACEBO

The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.

GoanImports.com

Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: