Brown Butter Sugar Cookies Recipe by Elyse Rose
Cooking Instructions 1 Place a stick of butter in a heavy bottom pot to brown, you will have it melt on medium low heat, occasionally stirring with a spatula. It will start to smell nutty and turn brown. Once the color is an amber color, remove from heat. Transfer to a heat proof bowl. Stir in your extra two tablespoons right away until melted, and then set aside to cool slightly. 2 Add your light brown and granulated sugar to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter. Once mixture is not too hot, stir in your egg. In a separate bowl, combine your dry ingredients - flour, baking soda, baking powder and salt. 3 Add in your dry ingredients, half at a time to your wet ingredients, and fold together until a dough forms. 4 Optional: mix together a bit with your hands. Cover your dough in plastic wrap, and place into the fridge to chill for six hours or overnight until firm. 5 Once dough has chilled, preheat oven to 350. While the oven is preheating, take out dough to come to room temperature. Line a baking sheet with parchment paper and form a ball. Roll into sugar and place on sheet. Bake 12 minutes. 6 Once 12 minutes is up, let stand on baking sheet for 5 minutes, then transfer to a cooling rack until cool. 1 Place a stick of butter in a heavy bottom pot to brown, you will have it melt on medium low heat, occasionally stirring with a spatula. It will start to smell nutty and turn brown. Once the color is an amber color, remove from heat. Transfer to a heat proof bowl. Stir in your extra two tablespoons right away until melted, and then set aside to cool slightly. 1 Place a stick of butter in a heavy bottom pot to brown, you will have it melt on medium low heat, occasionally stirring with a spatula. It will start to smell nutty and turn brown. Once the color is an amber color, remove from heat. Transfer to a heat proof bowl. Stir in your extra two tablespoons right away until melted, and then set aside to cool slightly. 2 Add your light brown and granulated sugar to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter. Once mixture is not too hot, stir in your egg. In a separate bowl, combine your dry ingredients - flour, baking soda, baking powder and salt. 2 Add your light brown and granulated sugar to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter. Once mixture is not too hot, stir in your egg. In a separate bowl, combine your dry ingredients - flour, baking soda, baking powder and salt. 3 Add in your dry ingredients, half at a time to your wet ingredients, and fold together until a dough forms. 3 Add in your dry ingredients, half at a time to your wet ingredients, and fold together until a dough forms. 4 Optional: mix together a bit with your hands. Cover your dough in plastic wrap, and place into the fridge to chill for six hours or overnight until firm. 4 Optional: mix together a bit with your hands. Cover your dough in plastic wrap, and place into the fridge to chill for six hours or overnight until firm. 5 Once dough has chilled, preheat oven to 350. While the oven is preheating, take out dough to come to room temperature. Line a baking sheet with parchment paper and form a ball. Roll into sugar and place on sheet. Bake 12 minutes. 5 Once dough has chilled, preheat oven to 350. While the oven is preheating, take out dough to come to room temperature. Line a baking sheet with parchment paper and form a ball. Roll into sugar and place on sheet. Bake 12 minutes. 6 Once 12 minutes is up, let stand on baking sheet for 5 minutes, then transfer to a cooling rack until cool. 6 Once 12 minutes is up, let stand on baking sheet for 5 minutes, then transfer to a cooling rack until cool. 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