BROWN BUTTER SUGAR COOKIES
THESE SUGAR COOKIES HAVE A NUTTIER, TOASTIER AND MORE COMPLEX FLAVOR THAN TRADITIONAL SUGAR COOKIES.
SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
1 large | Egg
½ cup | Granulated Sugar
2 ½ cups | Confectioners’ Sugar
1 ¼ cups | All-purpose Flour (plus more for rolling out dough - about 4 teaspoons)
¼ teaspoon | Baking Powder
¼ teaspoon | Kosher Salt
1 teaspoon | Vanilla Extract
1 tablespoon & 1 ½ teaspoons | Meringue Powder
A few dashes | Food Coloring (assorted colors, optional)
KITCHENWARE:
18x13-inch Baking Sheet
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer), Rubber Spatula, Rolling Pin, Cookie Cutter(s) & Baggies
PREP
Helpful tips!
Let egg come to room temperature by leaving out for about 1 hour*.
If you can’t find meringue powder for the royal icing, you can substitute meringue powder and water for about 1-2 pasteurized egg whites.
Double, triple or quadruple the recipe for more cookies!
*Dependent on the temperature of your home
BAKE
COOKIE DOUGH:
1 stick | Unsalted Butter
1 ¼ cups | All-purpose Flour
¼ teaspoon | Baking Powder
¼ teaspoon | Kosher Salt
½ cup | Granulated Sugar
1 large | Egg (room temperature)
1 teaspoon | Vanilla Extract
ROYAL ICING:
2 ½ cups | Confectioners’ Sugar (sifted)
1 tablespoon & 1 ½ teaspoons | Meringue Powder
5 tablespoons | Water (room temperature)
A few dashes | Food Coloring (assorted colors, optional)
Melt butter in small saucepan over medium heat. Mix frequently until butter is bubbling and browned, making sure not to let it burn. Once browned, remove from heat, set aside and let cool.
Sift flour and baking powder in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine cooled, brown butter and sugar in a large bowl on medium speed until well combined. Add egg and vanilla extract and beat until smooth. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Dump cookie dough onto lightly floured sheet of parchment paper (about 2 teaspoons). Add more flour on top of dough (about 2 teaspoons) and place another piece of parchment paper on top. Using a rolling pin, roll dough out until it is about ¼-inch thick. Chill in fridge for 1-2 hours.
Once chilled and firm, remove cookie dough from fridge and use cookie cutter to cut out desired shapes. Line baking sheet with parchment paper, place cookies on baking sheet and chill in fridge for an additional 15-30 minutes.
Preheat oven to 350° F and place rack in the center of the oven.
Bake cookies for 10 minutes. Rotate baking sheet to ensure an even bake and bake for an additional 5-10 minutes, until cookies are lightly browned and a toasty pale color. Cool the cookies on wire rack.
Once cookies are completely cooled, make the royal icing by combining ingredients in a stand mixer with a whisk attachment or a large bowl with a hand mixer until smooth. Divide royal icing into separate bowls and add desired food coloring to make different colors. Add icing to baggies, create small openings and decorate cookies. Let icing set for at least 1 hour.
Store leftovers in wrapped plastic or airtight container at room temperature.
