Description
These sugar cookies are soft and crunchy and they are made with brown butter which gives them a roasted hazelnut flavor.
Ingredients
- 155 g ( 2/3 cup) Butter - unsalted
- 150 g (3/4 cup) Sugar - granulated
- 50 g (1/4 cup) Light brown sugar - or dark brown sugar
- 1 Egg - room temperature
- 1 tsp Vanilla extract
- 220 g (1 3/4 cups) Flour - all purpose
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 50 g (1/4 cup) Sugar - granulated
Instructions
- Place the butter in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally, until it turns brown.
- Strain the hazelnut butter to remove any residue and measure the quantity to have at least 115 g (1/2 cup). Add water if necessary to replace the evaporated water then set aside to cool a bit before using in the recipe.
- In a bowl mix together the dry ingredients, flour, baking soda, baking powder and salt and set aside.
- Place the room-temperature softened brown butter in a large bowl with the sugar and light brown sugar and beat with an electric mixer for 3-4 minutes until fluffy.
- Add the egg and vanilla and mix again for 1 minute to incorporate.
- Add the dry ingredients and mix with a spatula or wooden spoon to incorporate.
- Form balls with your hands or an ice cream scoop and roll in the granulated sugar and place on a baking sheet lined with parchment paper.
- Let the cookies chill in the refrigerator for about 20-30 minutes.
- Preheat the oven to 350°F / 175°C and bake the cookies for about 10 minutes until they are golden brown (they are still a little soft when they come out of the oven and will firm up as they cool)
- Let them cool for a few minutes before moving them.
Notes
Storage: 1 week at room temperature and up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: american
Nutrition
- Calories: 122
- Sugar: 10
- Sodium: 65
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 1
- Cholesterol: 20