Brown Butter Sugar Cookies
I love a traditional cut out sugar cookies with a good icing or frosting on top just as much as the next person. But, dare I say, these Brown Butter Sugar Cookies are so good they don’t even need icing. Yes, you read that right. Browning our butter brings a rich, slight nuttiness, and warmth to these sugar cookies. They’ll become a must make on your holiday cookies list.
Browning butter can seem like a daunting task. But the hardest part about the process is just not taking your eyes off of it. Put down the phone and just enjoy the smell of the butter browning. The reason you can’t take your eyes off the brown butter is because it goes from perfectly browned to burnt extremely quickly. I always advise people to have extra butter on hand in case you burn a batch. I’ve done it before and I’ll probably do it again in the future. It is always a better idea to start over then risk your cookies having an off, burnt flavor.
Once our butter is browned, we mix in both white sugar AND brown sugar (hello, richness). Then we slowly mix in the dry ingredients. The dough is going to be thicker and greasier than your typical sugar cookie dough. Don’t be alarmed. This is exactly how the dough is supposed to be. Because we roll the dough into balls and aren’t using it for cutouts, this texture works just fine.
Buttery, slightly nutty, melt in your mouth. The brown butter really amplifies these sugar cookies. Not to mention the extra richness from the brown sugar and the added sweetness from the vanilla extract. The flavor of these cookies is out of this world.