Brown Butter Vanilla Bean Sugar Cookies
Brown Butter Vanilla Bean Sugar Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, cubed, divided
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
For Rolling
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla bean powder
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Take half of the cubed unsalted butter (1/4 cup) and place it in a small saucepan. Brown the butter over medium heat, stirring occasionally, until it turns a rich amber color and smells nutty. Be careful not to burn it.
⏱️ 5 min
- 3
Immediately pour the hot browned butter into a large mixing bowl containing the remaining 1/4 cup of cubed unsalted butter. Stir until the cubed butter is fully melted and combined with the browned butter.
⏱️ 2 min
- 4
To the butter mixture, add 1 cup of granulated sugar, the egg, vanilla bean paste, and lemon juice. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min
- 5
Add the cream of tartar and baking soda to the wet mixture. Whisk again for about 30 seconds to ensure they are evenly distributed and activated by the lemon juice.
⏱️ 1 min
- 6
Gradually add the all-purpose flour to the wet mixture, folding it in with a spatula until a soft, cohesive dough forms. Be careful not to overmix.
⏱️ 3 min
- 7
In a separate small bowl, combine 1/4 cup of granulated sugar and the vanilla bean powder. Mix thoroughly with a fork.
⏱️ 1 min
- 8
Using an ice cream scoop (approximately 1 1/2 to 2 tablespoons per scoop), portion out balls of dough. Roll each dough ball in the vanilla sugar mixture until it is fully coated.
⏱️ 5 min
- 9
Place the rolled dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 1 min
- 10
Bake for 11 minutes, or until the edges are lightly golden and the centers still look slightly soft. This will ensure a soft and tender cookie.
⏱️ 11 min•🌡️ 350
- 11
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Vanilla Bean Sugar Cookies
For the Cookies
- 1/2 cup unsalted butter, cubed, divided
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
For Rolling
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla bean powder
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Take half of the cubed unsalted butter (1/4 cup) and place it in a small saucepan. Brown the butter over medium heat, stirring occasionally, until it turns a rich amber color and smells nutty. Be careful not to burn it.
⏱️ 5 min - 3
Immediately pour the hot browned butter into a large mixing bowl containing the remaining 1/4 cup of cubed unsalted butter. Stir until the cubed butter is fully melted and combined with the browned butter.
⏱️ 2 min - 4
To the butter mixture, add 1 cup of granulated sugar, the egg, vanilla bean paste, and lemon juice. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min - 5
Add the cream of tartar and baking soda to the wet mixture. Whisk again for about 30 seconds to ensure they are evenly distributed and activated by the lemon juice.
⏱️ 1 min - 6
Gradually add the all-purpose flour to the wet mixture, folding it in with a spatula until a soft, cohesive dough forms. Be careful not to overmix.
⏱️ 3 min - 7
In a separate small bowl, combine 1/4 cup of granulated sugar and the vanilla bean powder. Mix thoroughly with a fork.
⏱️ 1 min - 8
Using an ice cream scoop (approximately 1 1/2 to 2 tablespoons per scoop), portion out balls of dough. Roll each dough ball in the vanilla sugar mixture until it is fully coated.
⏱️ 5 min - 9
Place the rolled dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 1 min - 10
Bake for 11 minutes, or until the edges are lightly golden and the centers still look slightly soft. This will ensure a soft and tender cookie.
⏱️ 11 min•🌡️ 350 - 11
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min