I’ve been making cookies non-stop this summer (you’ll see). It’s almost starting to feel a lot like Christmas around here.
I can’t help it though. There’s something about a cold glass of milk and a warm, fresh out of the oven cookie on a humid, rainy, summer day.
And how can you pass up the words “brown butter”!? I found this recipe one night, and HAD to make it the next day. I had all the ingredients on hand, so why not!?
These are basically brown sugar cookies but have the secret ingredient of caramelized butter. They’re thin and chewy with crispy edges and a crisp outer layer from being rolled in more brown sugar prior to baking.
These cookies are amazing and sure to be a hit. They have a deep, rich, molasses-y flavor that pairs perfectly with a cold glass of milk. Especially, in this rainy Florida weather.
Brown Butter Sugar Cookies:
SLightly adapted from Mels Kitchen Cafe who adapted it from America’s Test Kitchen
Ingredients: (makes 24 cookies)
14 tablespoons butter (1 3/4 sticks)
1/4 cup granulated sugar
1 3/4 cups packed dark brown sugar, divided
1/4 cup packed light brow sugar
2 cups + 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1/2 teaspoon cinnamon
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small uncoated saucepan over medium heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Browned butter can burn easily and quickly so keep a close eye on it! Remove the skillet or pot from the heat and transfer the browned butter to a large heatproof bowl. Stir the remaining 4 tablespoons butter into the hot butter to melt; set aside for 15 minutes. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line 2 large (18 by 12-inch) baking sheets with parchment paper, silpat liners or lightly coat them with cooking spray. On a plate, mix the granulated sugar and 1/4 cup of packed dark brown sugar, rubbing between your fingers, until well combined; set aside. Whisk flour, cinnamon, baking soda, and baking powder together in a medium bowl; set aside. Add remaining 1 1/2 cups dark brown sugar, 1/4 cup light brown sugar, and salt to the bowl with the cooled butter and mix until no sugar lumps remain, about 30 seconds. Scrape down the sides of the bowl with a rubber spatula; add the egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed. Divide the dough into 24 portions, each about 2 tablespoons, forming balls about 1 1/2 inches in diameter (I used a small ice cream scooper to portion i out). Working in batches, toss the balls in the reserved sugar mixture to coat and set them on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.) Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft (cookies will look raw between cracks and seem underdone – don’t overbake), 8-11 minutes. Cool the cookies for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.