Welcome to 12 Weeks of Christmas cookies, week 2! I missed last week’s post, but I am very excited to join in time for week 2, and I may even do a bonus cookie when the original 12 weeks are over, to make up for missing one.
I am not a fan of sugar cookies. I don’t know what it is about them, but they are one of the few desserts I will pass on when offered. But when I saw this recipe a few weeks ago, I thought I would give sugar cookies another chance. These cookies were SO GOOD. The browned butter and brown sugar come together to make one of the best cookies I have had in a long time. They look like a standard sugar cookie, but they get a nutty, toasty flavor from the browned butter, and a deep caramel flavor from the brown sugar.
I took some of these into work, and sadly, they did not get the attention they deserved! I think it was because they just looked like cookies and my co workers are used to more exciting desserts. Those who tried them really liked them, and a lot of them came back for seconds! I really recommend that you don’t make the same mistake and ignore these cookies. If you make them I know you will love them too!
You should go check out what everyone else has made this week. Go to http://www.mealplanningmagic.com/ to see everyone’s creations!
Browned Butter Brown Sugar Cookies
Slightly Adaped from Sweet Pea’s Kitchen
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar
2 cups packed dark brown sugar
2 cups unbleached all-purpose flour plus 2 tablespoons
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
In a skillet over medium-high heat, heat 10 tablespoons butter until melted. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.
While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar until well combined; set aside.
In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.
Roll one tablespoons of dough into ball between your palms, roll the ball in the sugar mixture, and then place it on the prepared baking sheet spacing the balls about 2 inches apart.
Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 10 to 12 minutes, rotating baking sheet halfway through baking.
Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.