Brown Butter Confetti Cookies
189
- Prep Time25 min
- Total Time1 h 5 min
- Makes20 cookies
Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; Photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper
This recipe, from Newmarket, Ont.'s Nutmeg Bakeshop, is a delicious spin on the holiday sugar cookie. The browned butter, as well as a generous amount of both salt and vanilla, give it some added depth.
Ingredients
14 tbsp unsalted butter, divided
2 cups all-purpose flour, (240 g)
1/2 tsp baking soda
3/4 cup packed brown sugar, (144 g)
1/2 cup granulated sugar, (96 g)
1 tbsp vanilla, or vanilla bean paste
1 tsp kosher salt
1 large egg
1 large egg yolk
3 tbsp mixure of red, white and green sprinkles
Instructions
Position rack in centre of oven, and then preheat to 350F. Line 2 baking sheets with parchment.
Melt 10 tbsp butter in a medium saucepan set over medium. Increase heat to medium-high. Cook, stirring often with a heatproof spatula, until milk solids have turned a medium-dark brown and butter begins to smell nutty, 5 to 7 min. Pour browned butter into a large bowl. Add remaining 4 tbsp butter to browned butter. Stir until melted. Set aside and let cool slightly, about 5 min.
Meanwhile, combine flour with baking soda in a small bowl. Set aside.
Whisk both sugars, vanilla and salt into melted butter. Whisk in egg and egg yolk vigorously until well combined. Set aside for 5 min. Then whisk vigorously for 30 sec. Continue this cycle until mixture is pale and thick, 1 or 2 more times.
Stir flour mixture into sugar mixture until only a few streaks of flour remain. Add sprinkles, and then stir just until combined and no streaks remain. (Be careful not to overmix.) Scoop 2-tbsp portions of dough and arrange 2 in. apart on prepared sheets.
Bake, rotating sheets halfway through, until cookies are just browned at the edges, about 8 min. (Middles of cookies will be slightly puffed; they may have some “wiggle” and look slightly underdone, but they will set as they cool.) Transfer cookies to a wire rack; let cool completely. Store in an airtight container at room temperature for up to 5 days.
Check out more of our best sugar cookie recipes.
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