The Twelve Days of Cookies – Brown Butter Sugar Cookies
The first time I made brown butter was a happy accident. I don’t remember exactly why I would have been melting an entire stick of butter on the stove but the fact is….I nearly burned it. Tiny caramelized bits on the bottom of the pan and a frothy buttery liquid. Because I don’t like to waste things I used it for whatever application it was intended for that day. So glad I did!
I think this should be poured over everything…..popcorn…..vegetables….pasta….the sole of an old shoe. It makes everything taste a bit better, enhanced and nutty!
Then one night, when I was staring at the ceiling at 3 AM unable to sleep, a common occurrence, I thought it would be genius to change up my favorite sugar cookie recipe and use browned butter. I was a little skeptical because the butter would be altered and, I’m not a scientist but, this would probably work against me when trying to cream the butter and sugar. Alton Brown would understand, I’m sure!
Well, I went for it…..and it worked. It worked very, very well in fact. So well, I have a recipe for you all to try. Enjoy!
Brown Butter Sugar Cookies
Makes 36 cookies
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter
3/4 cup light brown sugar lightly packed
3/4 cup granulated sugar
2 large eggs at room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
In a small bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
In a small saucepan, melt the butter over medium heat and continue cooking until the butter starts to brown, approximately 10-12 minutes. Stir occasionally. Remove from heat and let cool to room temperature.
In the bowl of an electric mixer, beat together the butter and sugar for approximately 5 minutes. Add the eggs one at a time on low speed. Add the milk and vanilla and beat well.
Gradually add the dry ingredients at low speed and mix to combine.
preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Drop rounded teaspoons of dough onto the baking sheets leaving a couple inches in between. Bake for 12-14 minutes or until golden brown. Let the cookies cool on the baking sheet for two minutes and then move to a wire rack.
Optional: melt 1 cup of semisweet chocolate chips and drizzle on top of the cookies. Chill in the freezer for two minutes or until the chocolate hardens.