Gluten-Free Brown Butter Cornbread Cookies
Gluten-Free Brown Butter Cornbread Cookies
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Cookie Dough
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup fine cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Begin by browning the butter. In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty-smelling milk solids appear at the bottom. This typically takes 5-7 minutes. Immediately pour the brown butter into a heatproof mixing bowl (scraping all the browned bits from the bottom) and let it cool for at least 10 minutes.
⏱️ 17 min
- 2
While the brown butter cools, preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 3
Once the brown butter has cooled slightly (it should still be liquid but not piping hot), add the granulated sugar, large egg, and vanilla extract to the bowl. Whisk vigorously until all the wet ingredients are well combined and smooth.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, fine cornmeal, baking powder, baking soda, and salt until thoroughly combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined and a cohesive, slightly coarse dough forms. Be careful not to overmix.
⏱️ 2 min
- 6
Using an ice cream scoop or a large spoon, portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. The recipe should yield about 12-15 cookies.
⏱️ 4 min
- 7
Bake for 12-14 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will have a slightly crinkled appearance.
⏱️ 14 min•🌡️ 350
- 8
Remove the baking sheet from the oven. While the cookies are still warm, generously sprinkle them with flaky sea salt. Let the cookies 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)
Gluten-Free Brown Butter Cornbread Cookies
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Cookie Dough
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups gluten-free all-purpose flour blend, with xanthan gum
- 1/2 cup fine cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Finishing
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Begin by browning the butter. In a light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and nutty-smelling milk solids appear at the bottom. This typically takes 5-7 minutes. Immediately pour the brown butter into a heatproof mixing bowl (scraping all the browned bits from the bottom) and let it cool for at least 10 minutes.
⏱️ 17 min - 2
While the brown butter cools, preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 3
Once the brown butter has cooled slightly (it should still be liquid but not piping hot), add the granulated sugar, large egg, and vanilla extract to the bowl. Whisk vigorously until all the wet ingredients are well combined and smooth.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, fine cornmeal, baking powder, baking soda, and salt until thoroughly combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined and a cohesive, slightly coarse dough forms. Be careful not to overmix.
⏱️ 2 min - 6
Using an ice cream scoop or a large spoon, portion the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. The recipe should yield about 12-15 cookies.
⏱️ 4 min - 7
Bake for 12-14 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will have a slightly crinkled appearance.
⏱️ 14 min•🌡️ 350 - 8
Remove the baking sheet from the oven. While the cookies are still warm, generously sprinkle them with flaky sea salt. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min