BROWN BUTTER SUGAR COOKIES RECIPE RECIPES

Steps:

• Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
• Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
• Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Steps:

• 1.

  Add 1/4 cup butter to a small sauce pan over medium heat. Cook, stirring occasionally, until butter begins to brown, about 5-7 minutes. Once butter has reached a light amber-brown color and smells nutty, remove from heat and place into a shallow bowl. Set in the refrigerator, 10 minutes, to cool.

• 2.

  In a large bowl, combine cooled brown butter and softened butter on medium to high speed for 30 seconds. Add brown sugar and granulated sugar and beat for 1 minute more. Mix in egg and vanilla and stir until combined.

• 3.

  In a separate bowl, sift together baking powder and all-purpose flour; set aside.

• 4.

  Slowly mix in flour, a bit at a time until incorporated. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.

• 5.

  Preheat oven to 375 degrees.

• 6.

  On a lightly floured surface, roll out half of the dough to 1/4-inch thickness. Using a 3-inch cookie cutter, cut into desired shapes. Place 1-inch apart on ungreased baking sheets. Repeat with remaining dough.

• 7.

  Bake for 7 minutes, or until edges are firms and bottoms are lightly browned. Transfer cookies to wire racks and let cool. 

• 8.

  To make Royal Icing, in a large mixing bowl, stir together powdered sugar, meringue powder, cream of tartar, and warm water. Beat with electric mixer on LOW speed until combined. Beat on HIGH speed for 7 to 10 minutes until icing is very stiff. Tint Royal Icing with Hy-Vee food coloring, if desired.

• 9.

  Using a piping bag or a knife, frost each cookie with royal icing.