Browned Butter Sugar Cookies
Indulge in the rich flavors of these Browned Butter Sugar Cookies, where nutty browned butter meets sweet, chewy goodness. Perfect for any occasion, these cookies are not just a treat; they’re a delight that will have your guests asking for the recipe. Bake these today and experience cookie perfection!
Equipment
- Mixing Bowl
- Baking Sheet
- Whisk
- Frying Pan
- Oven
- Food Processor
Ingredients
- 1 cup Unsalted Butter
- ⅔ cup Granulated Sugar
- ⅔ cup Dark Brown Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 ¼ cups All-Purpose Flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
- Start by heating 1 cup unsalted butter in a medium saucepan over medium heat. Allow it to melt fully and watch closely as it begins to bubble and froth, transforming into a golden brown color. This should take about 6 to 8 minutes. The aroma will be nutty and rich, signaling that your butter is browning perfectly. Once done, remove it from the heat and transfer it to a small bowl to cool to room temperature.
- While the butter cools, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper. This will ensure your cookies bake evenly and don't stick.
- In a large mixing bowl, combine the browned butter with ⅔ cup granulated sugar and ⅔ cup dark brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on high speed for about 2 to 3 minutes until fully combined. You'll notice a glossy texture and a delightful aroma.
- Next, add 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract to the mixture. Beat until fully combined, scraping down the sides of the bowl as necessary to ensure everything is mixed well.
- In a separate bowl, take 2 ¼ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt. Sift or whisk these dry ingredients together to ensure they’re well combined.
- Gradually incorporate the flour mixture into the butter mixture, mixing just until combined. You want to avoid overmixing to keep the cookies tender and chewy.
- Use a medium cookie scoop (about 2 ½ tablespoons) to portion out the cookie dough. Roll each scoop into a ball with your hands, and then roll each ball in a small bowl filled with ¼ cup granulated sugar until fully coated. This gives the cookies a lovely, sweet exterior.
- Place the dough balls on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading during baking.
- Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges are set and the centers look slightly underbaked. This will keep them soft and chewy.
- Once out of the oven, let the cookies cool on the baking sheet for about 3 minutes before transferring them to a wire rack to cool completely. This step allows the cookies to continue cooking slightly from the residual heat.
Notes
- Browning Butter: Watch closely as the butter browns; it can go from perfect to burnt quickly.
- Don’t Overmix: Overmixing can lead to tough cookies. Mix just until combined.
- Cooling Period: Allowing cookies to cool on the sheet helps maintain their shape and texture.
- Storage: Store cookies in an airtight container at room temperature for up to a week.