Description
A sophisticated take on the classic sugar cookie, utilizing browned butter to add a deep, nutty flavor and a perfectly chewy texture.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, browned
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Place butter in a saucepan over medium heat. Cook until it foams and golden-brown bits form at the bottom. Remove from heat and let cool for 20 minutes.
- In a large bowl, beat the cooled brown butter with granulated and brown sugars until smooth.
- Mix in the egg and vanilla extract until the batter is pale and fluffy.
- In a separate bowl, sift together flour, cornstarch, baking soda, and salt.
- Slowly stir the dry ingredients into the wet ingredients on low speed until just combined.
- Refrigerate the dough for 30 minutes to prevent excessive spreading.
- Scoop 1-tablespoon portions of dough and place them 2 inches apart on the sheets.
- Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.