Brown Butter Cookies
- 2 cups unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup white granulated sugar
- ½ cup light brown sugar, loosely packed
- 2 large eggs
- Decorator or colored sugar (for rolling)
- Sugar-cinnamon mixture (for rolling)
- Place butter pieces in a heavy-bottomed pan. Melt over medium-high heat until frothy. Continue cooking for 3 to 5 minutes until butter becomes lightly golden. Watch butter carefully to avoid burning. Remove from heat and transfer into a large bowl. Stir in vanilla extract. Allow to cool.
- Preheat oven to 350°F.
- Sift together flours, baking powder and baking soda. Set aside.
- Add sugar and eggs to cooled brown butter. Whisk until well combined and sugar is nearly dissolved. Add sifted ingredients gradually in 3 to 4 batches. Beat until just incorporated.
- Form dough into 1 to 1-½-inch balls. Roll in decorator sugar or cinnamon sugar mixture. Place on ungreased cookie sheets, about 2 inches apart. Flatten with fork tines or the base of a cup. Bake for 12 to 15 minutes or until lightly golden. Allow to cool in cookie sheets for 1 to 2 minutes. Transfer onto wire racks and allow to cool completely.
- For artistic cookie tops, use cookie stamps, potato masher or the patterned base of a glass or cup. You can also choose to flatten cookies with your palms, dusted in sugar, and score tops lightly with a knife to make crisscross patterns.
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Tagged with: baking • Baking and Confections • brown butter cookie recipe • Brown Butter Cookies • Butter • butter cookie recipes • butter cookies • Cookie • cookie recipes • cookies • Cooking • Dessert • dessert recipes • Desserts • Recipes • Sugar
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