Browned Butter Sugar Cookies

Work and family life have been insane! This is the first opportunity I have gotten to blog in some time. I do bring you a great cookie recipe! It’s not a drop dough but awesome nonetheless.

Browned Butter Sugar Cookies

Recipe courtesy of

14 tablespoons butter (1 3/4 sticks)
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Heat 10 tablespoons butter in a 10-inch stainless steel (not non stick) 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, 1-3 minutes. Be careful not to let it burn! Remove the skillet from the heat and transfer the browned butter to a large heat proof bowl. Stir the remaining 4 tablespoons of 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. Line 2 large  baking sheets with parchment paper, or coat them with cooking spray. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.

Add the remaining 1 3/4 cups brown sugar along with the salt to 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, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds.  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.

Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat.  Place them on the prepared baking sheets, about 2 inches apart.  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, 8-10 minutes.  Do not overbake! Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.  Makes about 2 dozen cookies.

Browning the butter is a the trickiest part of the whole process but if you are careful and pay attention to the “nutty aroma,” you will not miss it! This dough smells fantastic due to the brown butter. Following the recipe I actually mixed the entire dough in a pan (pictured). This was a first for me, but who am I to complain, it worked out great! When rolling the dough in the sugar you may have to press a little on the sugar to make it stay in place. I used a spoon to roll them around and the back of it to press the sugar in, worked very well.
I had a guest chef for this post, my daughter. She wanted to participate after seeing me getting the ingredients ready. I love it when she helps me so I was even more eager to get started. I also knew this would be a great recipe for her to help me with due to the balling of the dough. I was right, we had a wonderful time, therefore I highly recommend you include a child in this recipe, if applicable or available. My daughter was balling up the dough therefore we had many smaller cookies and my recipe yielded 3.5 dozen cookies!!! I sent 2 dozen with her to school, the kids seemed to like them, but she did return with enough for us to swoon!

This entry was published on June 16, 2012 at 2:27 am. It’s filed under Desserts and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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