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While visiting family in San Luis Obispo, we stumbled upon a store called Brown Butter Cookie Company (@brownbuttercookiecompany), and naturally, we had to give their cookies a try! They were so heavenly that it was only fitting that I try to make something like these at home. After Googling recipes for any type of brown butter cookie, I found this one from “A Spicy Perspective”. I made a couple little tweaks and share that recipe below. The Brown Butter Cookie Company still wins hands-down in my opinion, but this brown sugar and brown butter cookie is a close second! It’s soft and delicious , definitely an elevated sugar cookie! I dare you to only eat one!
Brown Butter Sugar Cookies
Preheat oven to 350 degrees.
Ingredients:
- 1 1/2 cups butter (3 sticks)
- 1 1/4 cups brown sugar (tightly packed)
- 2 eggs
- 1 Tablespoon vanilla
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup white sugar
Directions:
-
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place butter in a sauce pan over medium heat and melt butter. Simmer (it will foam) until it turns a light carmel color. Remove from heat and place butter in the refrigerator until it’s solidified.
-
In the bowl of an electric mixer, add the solid browned butter (scrape up all the dark particles as they add a lot of flavor!) and brown sugar into the bowl of an electric mixer. Beat on high until light and fluffy, about 5 minutes.
-
Scrape down the bowl and add in the eggs, vanilla extract, baking powder and salt. Once combined, slowly mix in the flour.
-
Put the granulated white sugar into a small bowl. Using a 1 1/2 tablespoon cookie scoop, portion out the dough. Take each scoop of dough and roll into a ball, then roll each ball in the sugar to coat.
-
Put cookies about two inches apart on the baking sheets. Press each ball into flat 1/2 inch disks with the bottom of a drinking glass.
- Bake for approximately 8-10 minutes. This is the tricky part as you’ll want to be sure to take them out when they just start to turn golden around the edges, but still look a bit under-baked in the center (they will continue to cook a little as they cool). Allow to cool for 5 minutes before transferring to a wire rack. The cookies will firm up as they cool.
Adapted from Recipe by “A Spicy Perspective”
