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Brown Butter Sugar Cookies
Ree Drummond's soft sugar cookies have a special ingredient: brown butter! It gives these extra-large cookies a rich, nutty flavor. Try this dessert recipe!
👥 10 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●skillet
- ●bowl
- ●measuring cup
- ●spatula
- ●oven
- ●pan
📝 Preparation Steps
1
Line a baking sheet with parchment paper.
2
In a large skillet, melt the butter over medium heat. Let cook until medium golden brown, 6 to ⏱️ 8 minutes. Immediately remove from the heat to stop the cooking. Transfer the butter to a heatproof bowl or measuring cup and let it cool completely, about ⏱️ 30 minutes.
3
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with the paddle attachment, cream the cooled butter with 1 1/3 cups of the sugar until light and fluffy, 2 to ⏱️ 3 minutes. Add the eggs, 1 at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined.
large eggs2
5
Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator for ⏱️ 15 minutes.
6
Meanwhile, preheat the oven to 350°F.
7
Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 18 to ⏱️ 20 minutes. Allow to cool slightly on the baking sheets, about ⏱️ 5 minutes, before transferring the cookies to wire racks to cool completely.
Nutrition Facts
calories
4149 Calories
fat Content
197 g
fiber Content
9 g
sugar Content
318 g
sodium Content
2551 mg
protein Content
47 g
trans Fat Content
7 g
cholesterol Content
860 mg
carbohydrate Content
551 g
saturated Fat Content
120 g
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