I love cookbooks but I feel that due to the ease of technology I don’t pull them out as much as I should. I mean there is something so surreal about holding a cookbook in your hands and pursuing the recipes. This year for Christmas, I decided I was going to pull out my cookbooks and commit to making at least five (5) cookie recipes that I have never made before.
This cookie recipe was the third new cookie recipe which I selected to bake. The recipe came from a Bake From Scratch Collector’s Edition of Holiday Cookies. Mike Johnson, a New York-based recipe developer and food photographer, was featured in this edition. Mike also started a baking and sweets blog Mike Bakes NYC while he was in law school, combining his love of photography with his insatiable sweet tooth.
Lets talk about these Browned Butter Sugar Cookies. After biting into one of the wonderful and delicious cookies I wanted to shout from the mountain tops “YOU HAVE TO TRY THIS SUGAR COOKIE”. Truly it was one of the best sugar cookies I have ever tasted. I mean don’t get me wrong, I love my sugar cookies with buttercream icing but this cookie bought in a whole new meaning for sugar cookie. These cookies were infused with the rich, nutty flavor of brown butter and so festive with the addition of “sprinkles”.
There was only one problem with these cookies. The problem was I had a hard time not eating the cookie batter. The batter was scrumptious. I am sure you are thinking “you can’t get raw cookie dough it might get sick”. However, I was born in the 60’s when we would eat raw cookie dough by the roll.
If you love sugar cookies you have to try this decadent, nutty, rich, absolutely wonderful cookie. I know we will enjoy this. Hats off to Mike Johnson for his outstanding recipe.
Browned Butter Sugar CookiesCourse: DessertCuisine: American
If you love sugar cookies you have to try this decadent, nutty, rich, absolutely wonderful cookie. Makes 24 cookies.
1 cup unsalted butter, cubed
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon of vanilla bean paste
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Garnish – holiday nonpareils
- In a light-colored medium saucepan, melt butter over medium heat, stirring constantly. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, 5 to 8 minutes. Remove from heat, and pour into the bowl of a stand mixer. Let cool slightly, about 5 minutes. (Be careful not to burn the butter).
- Add sugars to browned butter. Using the paddle attachment, beat at medium-high speed until combined, about 1 minute. With mixer on low speed, beat in egg, egg yolk and vanilla bean paste.
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture, slowly increase mixer speed to high, beating until well combined. (Dough will be thick and a little greasy).
- Line a baking sheet with parchment paper.
- Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough, and roll into balls. Rook in nonpareils, if desired, and place on prepared pan. Loosely cover with plastic wrap, and refrigerate for 45 minutes.
- Preheat over to 350 degrees. Line baking sheets with parchment paper.
- Place dough balls 3 inches apart on prepared pans.
- Bake in batches until lightly browned on edges, 12 t0 13 minutes. Let cool pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.