Brown Butter Sugar Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Slice the butter (1 cup / 226 g) and melt it in a light-colored skillet over medium heat, whisking now and then.
2. Keep cooking until the butter is browned: it foams, then lightly browned specks form on the bottom and it smells nutty (about 5–8 minutes). Remove from heat right away, pour into a large heat-proof bowl, and let cool for 5 minutes.
3. Meanwhile, whisk together the flour (265 g), baking soda (1 tsp) and salt (1/2 tsp) in a medium bowl. Set aside.
4. Add the granulated sugar (150 g) and packed light brown sugar (150 g) to the brown butter and beat on medium-high speed for about 1 minute, until relatively combined. Beat in the egg (large, room temperature) and vanilla extract (2 tsp).
5. Add the dry ingredients to the wet and beat on low speed, gradually increasing to high, until just combined. The dough will be thick and a little greasy.
6. Roll the dough into balls of about 1 Tbsp each and dip the tops in sprinkles. Place them close together on a lined baking sheet or large plates, cover loosely with plastic wrap and chill in the refrigerator for 30 minutes.
7. Preheat the oven to 350°F (177°C) and line large baking sheets with parchment or silicone mats.
8. Space the chilled dough balls about 3 inches apart on the lined sheets. Bake for 12–13 minutes, until lightly browned at the edges. Cool on the sheet for 5 minutes, then move to a rack to cool completely.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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