After Kim at Just Baked nominated me for the Versatile Blogger Award (thanks, Kim!), I checked out her website to see what recipes I could try. The first one that appeared on her web page were these brown butter sugar cookies. I jumped at the opportunity and made these immediately.
My brown butter scorched a tad, but I was able to save it and not use the burnt bits. The kitchen smelled nutty and aromatic all morning, and my husband of course exclaimed, "Man, it smells good in here!" After sampling half a cookie, he declared his approval for these cookies. Little does he know that I snuck the other half after he left.
The cookie is nice and light with a slightly crisp outside. These baked up very similar to the snickerdoodles that I made a few months ago. The rolled sugar coating is also an ode to those cookies. These brown butter sugar cookies will be a welcome rotation in our house, and I am looking forward to making more sweets with brown butter.
Ingredients
- 14 Tbsp unsalted butter
- 1 3/4 cups packed dark brown sugar
- 2 cups plus 2 Tbsp (10 2/3 oz) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 large egg plus 1 yolk
- 1 Tbsp vanilla
- 2 Tablespoons dark brown sugar
- 2 Tablespoons granulated sugar
Directions
Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Do not use a nonstick/dark pan or it will be difficult to see the color change. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted. Set aside for 15 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In shallow baking dish or pie plate, mix the 2 Tablespoons of dark brown sugar and 2 Tablespoons of granulated sugar until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
Add the 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons at a time, roll into balls. Roll half of the dough balls into the sugar mixture to coat (you can make more if you run out). Place dough balls 2 inches apart on the baking sheet, repeat. I was able to fit 8 balls on a sheet.
Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes (mine baked for 12 minutes total), rotating baking sheet halfway through baking. Do not overbake. Let cookies cool on baking sheet for 5 minutes. Transfer cookies to wire rack and cool to room temperature.
Yield: I got about 26 cookies
Source: Slightly adapted from Just Baked; originally from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
After Kim at Just Baked nominated me for the Versatile Blogger Award (thanks, Kim!), I checked out her website to see what recipes I could try. The first one that appeared on her web page were these brown butter sugar cookies. I jumped at the opportunity and made these immediately.
My brown butter scorched a tad, but I was able to save it and not use the burnt bits. The kitchen smelled nutty and aromatic all morning, and my husband of course exclaimed, "Man, it smells good in here!" After sampling half a cookie, he declared his approval for these cookies. Little does he know that I snuck the other half after he left.
The cookie is nice and light with a slightly crisp outside. These baked up very similar to the snickerdoodles that I made a few months ago. The rolled sugar coating is also an ode to those cookies. These brown butter sugar cookies will be a welcome rotation in our house, and I am looking forward to making more sweets with brown butter.
Ingredients
- 14 Tbsp unsalted butter
- 1 3/4 cups packed dark brown sugar
- 2 cups plus 2 Tbsp (10 2/3 oz) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 large egg plus 1 yolk
- 1 Tbsp vanilla
- 2 Tablespoons dark brown sugar
- 2 Tablespoons granulated sugar
Directions
Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Do not use a nonstick/dark pan or it will be difficult to see the color change. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted. Set aside for 15 minutes.
Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. In shallow baking dish or pie plate, mix the 2 Tablespoons of dark brown sugar and 2 Tablespoons of granulated sugar until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
Add the 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons at a time, roll into balls. Roll half of the dough balls into the sugar mixture to coat (you can make more if you run out). Place dough balls 2 inches apart on the baking sheet, repeat. I was able to fit 8 balls on a sheet.
Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes (mine baked for 12 minutes total), rotating baking sheet halfway through baking. Do not overbake. Let cookies cool on baking sheet for 5 minutes. Transfer cookies to wire rack and cool to room temperature.
Yield: I got about 26 cookies
Source: Slightly adapted from Just Baked; originally from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
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