Brown Butter, Brown Sugar Cookies
I’ve written and rewritten this intro paragraph about 100 times over the course of the past few months. Do I talk about everything that’s changed, do I just ignore it all and keep going on with the post, do I spill my guts, do I address what’s happened in my life over the past 10 months, or do I just move on? I finally came to the conclusion that if you clicked on this link, you’re here for some dang delicious cookies, so that’s what you’re going to get. Stay tuned for a life updates and thoughts post coming… at some point… soon-ish.
When I say I love brown butter, know that it’s place on my list of favorite ingredients is ridiculously high… like at least the top 3. Browning butter in my life touches everything from eggs to sweets and everything in between. If you’re not browning your butter at least once a week for something delicious, are you even really living? If the concept of brown butter is new to you, don’t be scare of the “fancy-ness” of it all, there’s really nothing easier, all you need is some good fresh butter, a pan, a medium low heat, some patience, and a watchful eye. Not sure where to start? Here’s a step by step tutorial.
I love a cookie that goes from freezer to oven to belly. This cookie is the perfect “keep your freezer stocked with sweets” option. Wait? Is that not like a thing in your house? I suggest you make it a thing… homemade cookies make bad days better and good days perfect.
These Brown Butter, Brown Sugar Cookies are begging to be made in to an ice cream sandwich with some pumpkin ice cream — the perfect Texas fall treat if you ask me… If you’re game, snap a picture and tag me!
Brown Butter, Brown Sugar Cookies
INGREDIENTS
2 sticks butter, browned
1/4 cup granulated sugar
1 1/4 cup brown sugar
2 teaspoons vanilla
1 egg + 1 egg yolk
1 teaspoon salt
2 1/4 cups flour
1 teaspoon baking soda
INSTRUCTIONS
Take your room temperature brow butter a whip it until fluffy.
Next add both sugars and mix until smooth.
Add the egg, egg yolk, and vanilla. Mix until well combined.
In a separate bowl combine the dry ingredients.
Add the dry ingredients to the wet in 2 to 3 batches, mixing well after each addition.
Scoop out cookies to desired size, and refrigerate. you want the dough to be cold going in to the oven. (you can also put them in the freezer, and then store in a ziplock bag/tupperware once frozen)
Bake at 325° until edges are set, about 15 minutes.
When you pull the cookies from the oven, slam them down in a swift motion on your counter. Let cool on the pan for 5 to 7 minutes, then transfer to cooling rack.
