Brown Butter Sugar Cookies
User Reviews
5
Brown Butter Sugar Cookies
Description
Brown Butter Sugar Cookies use a mixture of bread and cake flours, resulting in cookies that are both tender and hold their shape well. The browned butter lends a rich, nutty flavor that complements the sweetness from the combination of brown and granulated sugars. The dough is developed by first combining sugars with the cooled browned butter, ensuring the eggs don’t cook prematurely, then gently mixing in the dry ingredients. The final step includes rolling the cookie dough balls in granulated sugar before baking, which creates a subtly crisp exterior. Optionally, the cookies can be dipped in quality chocolate to enhance the flavor and texture.
The recipe advises patience when browning butter to avoid burning, as this is essential for the characteristic flavor. Cookies can be shaped and frozen for later baking, allowing convenience. Baking from frozen requires letting the dough sit at room temperature for an hour before baking as usual.
This approach gives cookies with a balanced chew, nutty depth from the butter, and sweetness moderated by two sugars. The recipe’s instructions cater to measures by weight for consistency but offer cup measures as well.
Use a scale to measure ingredients for consistent results.Allow browned butter to cool before mixing with eggs to prevent cooking them.Shape cookie dough and freeze for baking later; thaw for about an hour before baking.Choose quality chocolate for dipping; avoid chocolates with low cacao content like Hershey’s.
Ingredients
- 2 cups bread flour
- 2 cups cake flour
- 1 1 /4 tsp baking powder
- pinch cream of tartar
- ½ tsp kosher salt
- 1 ¼ tsp baking soda
- 2 ½ ticks butter unsalted, browned (I LOVE Lewis Road Creamery brand!)
- 1 ¼ cups brown sugar
- 1 cup granulated sugar
- 2 egg large
- 2 tsp vanilla extract natural
- ½ cup granulated sugar for coating
- ⅔ cup chocolate optional for dipping (use your favorite, but not Hershey's or low quality chocolate)
Instructions
Make the Cookie Dough
- Place the butter in a saucepan with a light bottom (so you can see the color of the butter) on the stove.
- Melt the butter until browned. Be patient - this will take a few minutes. The butter will start to bubble early in the process, then foam quickly.
- When just browned, remove from the stove. The butter will continue browning in the hot pan even off the heat. Be careful not to burn the butter. It should be a light-medium brown color.IMPORTANT: Set aside the butter to cool slightly.
- Sift first 6 dry ingredients together into a bowl. Set aside.
- Using a separate mixing bowl (with a paddle), combine the sugars loosely. Pour in the (room temperature) browned butter, and mix together until thoroughly combined, about 5 minutes.
- MAKE SURE THE BUTTER AND SUGAR MIXTURE IS NOT HOT, as it will cook the eggs when added. Add eggs and mix. Stir in vanilla.
- On low speed, add the dry ingredients, a little at a time, and mix until just combined.
- Press plastic wrap against dough, or cover with a lid, and refrigerate for 24 to 36 hours. You can bake the dough right away if you wish, but they are significantly better with time (the texture and flavor). You can also freeze the dough after the 24-36 hours.
Bake the Cookies
- Preheat oven to 350°F/175° C.
- Scoop the dough into approximately 2 1/2-ounce balls. Press them down slightly, and dip the top half of the cookie in sugar.
- Place the cookies, evenly spread, on a silicone sheet lined cookie sheet. Bake until golden brown but still soft, 9 minutes. The brown butter sugar cookies should start to turn golden at the bottom.
- Remove and place on a cooling rack.
- OPTIONAL: melt chocolate and dip part of the cookies and allow to dry on rack.
Notes
- Use a scale to measure ingredients for consistent results.
- Allow browned butter to cool before mixing with eggs to prevent cooking them.
- Shape cookie dough and freeze for baking later; thaw for about an hour before baking.
- Choose quality chocolate for dipping; avoid chocolates with low cacao content like Hershey’s.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 172kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 151mg | 6% |
| Potassium | 30mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 211IU | 4% |
| Calcium | 25mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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