Brown Butter Sugar Cookies

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I was tasked with making sugar cookies for a baby shower but my sister requested the cookies to be brown butter cookies instead of plain sugar cookies. I’ve never made brown butter cookies but now that I have, I want to use brown butter in everything! It just elevates the flavor profile and I do love butter cookies. The only slightly annoying part is you have to brown the butter, let it cool and come back to a solid state before using it. You can either put it in the fridge and then take it out to soften or you can let it come to a solid state in room temp. I chose to put it in the fridge and right before it becomes a solid, I take it out and leave it on the counter for about 20 minutes or so. I tend to be a little impatient. The house smells so amazing. I even made extra brown butter that I’m going to freeze in small batches in case I want to throw it in pasta or something. Okay, enough chit chatting. Here’s the recipe:

Ingredients:

  • 1 cup of brown butter (soften)
  • 1 1/2 cups of sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of cream of tartar
  • 1/2 teaspoon of salt

Royal Icing:

  • 2 cups of powder sugar
  • 2 tablespoons of meringue powder
  • 1-3 tablespoons of water depending if you’re using it to outline or fill (outline is about 1-1.5 tablespoons and filling is about 3 tablespoons)

 

Here’s a picture of the brown butter after it returns to a solid form.


Cream together the brown butter and sugar until fluffy. Add in egg and vanilla extract. In a separate bowl, mix together the flour, baking soda, cream of tartar and salt. Slowly add dry ingredients to wet. Mix until combined. Split dough into 2 even balls. Knead the ball together for a minute then form into disks. Refrigerate for 1-2 hours. Let dough sit on counter for 10 minutes before rolling it out. I find that the dough is easier to roll out if it is cool but not cold. It’s also easier to roll it out between two plastic wraps. Cut into desire shapes. Bake for 10-15 minutes depending on size of cookies at 375 degrees until slightly golden color. My cookies were a little large so most of them took 15 minutes.

The cookies itself are delicious. They’re very light yet super buttery. I’m going to practice my icing techniques for a few days and post the final products in another post. Enjoy!


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