Brown Butter Sugar Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4 dozen
Ingredients
  • 1¾ sticks (14 TBSP) butter
  • ¼ cup white sugar, I used Florida Crystals Raw Cane Sugar
  • 2 cups lightly packed brown sugar, I used Florida Crystals Brown Raw Cane Sugar
  • 2 cups plus 2 TBSP flour
  • ½ tsp baking soda
  • ½ tsp cornstarch
  • ¼ tsp baking powder
  • ½ tsp kosher salt
  • 1 large egg
  • 1 large egg yolk
  • 1 TBSP vanilla
  • 1 (4 oz) baking bar chocolate -or- 1¼ cup chocolate chips plus 3-4 TBSP heavy cream
  • Sprinkles
Instructions
  1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a saucepan, melt 10 TBSP butter over medium - high heat. Whisk for 3-4 minutes until butter starts to brown.
  3. Pour into medium bowl and add remaining butter, set aside to cool for a few minutes.
  4. In a separate bowl, whisk together sugar, ¼ cup brown sugar, flour, baking soda, cornstarch, and baking powder.
  5. To butter mixture, add remaining brown sugar, salt, egg, egg yolk, and vanilla. Whisk until fully blended.
  6. Combine butter mixture with dry ingredients and mix just until combined.
  7. Roll dough balls (TBSP size cookie scoop) into extra white sugar.
  8. Place on baking sheet 2 inches apart - roughly 12 cookies per cookie sheet.
  9. Slightly flatten each cookie prior to baking.
  10. Bake 8-10 minutes.
  11. Let cool on cookie sheet for 3-4 minutes before removing to cool remaining on cooling rack.
  12. If dipping in chocolate:
  13. Make the chocolate topping:
  14. If using Baking Bar chocolate, melt in microwave for a minute on 50% power. Stir and heat in 30 second increments on 50% power until fully melted.
  15. If using chips/heavy cream, combine together and put in microwave and heat for 30 seconds and then 10 second increments until fully melted. If too thick, add another TBSP heavy cream.
  16. Dip half of each cookie into the chocolate. Lay on parchment paper or wax paper to cool. Sprinkle with holiday sprinkles while chocolate is still wet.
  17. Let chocolate set for at least an hour, then store covered in a cool place for up to 10 days.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2019/11/brown-butter-sugar-cookies/