#BROWN BUTTER CRUNCH COOKIES FULL#
They are so fabulous, in fact, I think they should grace my Easter and Mother’s Day table this year as well! Find the Full Brown Butter Brown Sugar Cookie Recipe Below Soft, tender, ultra-rich, undeniably addictive, and most definitely on the list for my cookie exchange next year. This Brown Butter Sugar Cookie Recipe is utterly divine. The cookies should look golden around the edges, but a little under-baked in the center. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks. Place the cookies two inches apart on the baking sheets.Roll the scoops into balls, then roll each ball in the granulated sugar to coat. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Place the granulated sugar in a small bowl.Turn the mixer off when the mixture looks smooth. Once well combined, slowly add in the flour. Beat in the eggs, vanilla extract, baking powder, and salt. Scrape the bowl and set the mixer to low.It’s okay if there are a few brown sugar chunks left. Make sure to scrape in all the dark particles… They add a lot of flavor! Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes. Scrape the firm brown butter into the bowl of a stand mixer. Line several baking sheets with parchment paper or a silicone mat. Place the butter in the refrigerator until it has solidified again. Once the butter particles in the bottom of the pot have turned a dark teddy bear brown, and the butter is light brown, turn off the heat. Watch the butter as it melts and simmers, stirring occasionally. Place the butter in a small sauce pot over medium heat.
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