Here is one of my favorite new cookie recipes. I made a batch of these cookies and brought them to the fellow Queens at Lucky Pierres. Needless to say they were a hit. The browned butter adds a rich and nutty flavor to the cookies. Impress your family and friends with this simple and delicious recipe. Remember folks, “Cookin’ doesn’t have to be a drag.”
Beurre Noisette Sugar Kookies
14 tablespoons unsalted butter ( 4 tablespoons reserved) (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
1 #dark brown sugar (1/4 cup reserved)
2 cups plus 2 tablespoons, unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
Pinch of cinnamon
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 tsp almond extract
Preheat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
Heat 10 tablespoons butter in a small sauce pan over medium-high heat until melted. Continue to cook, swirling pan constantly until butter it is golden brown (it should smell nutty), 1 to 3 minutes. Watch the butter carefully as it can go from brown to burnt quickly. Remove from heat and pour browned butter to large heat-proof bowl. Add remaining 4 tablespoons of butter and mix until melted. Cool for 15 minutes.
In shallow dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, to combined. Set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
Add remaining brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain. Scrape down sides of bowl with rubber spatula; add egg, yolk, almond extract, and vanilla and mix to fully incorporate. The batter should go from a dark brown color to light. Scrape down bowl. Add flour mixture and mix to just combined. Give dough one final stir with spatula to distribute any remaining dry ingredients.
Divide dough into 24 portions, each about 2 tablespoons (if you have a fancy cookie scoop use it), Roll into balls. Roll 12 balls in sugar/brown sugar mixture to coat. Distribute 6 dough balls per baking sheet.
Bake two sheets at a time. Bake for 8 minutes then rotate pans and bake another 4 minutes. The edges should start to set and centers will look soft (cookies will look raw in cracks). Do not over bake!!!
Remove parchment from pans and allow to cool on counter. Repeat above steps, starting with rolling the remaining dough balls in sugar mixture. Baking pans can be reused after baked cookies have been removed. Bake the remaining cookies as instructed above. Store cookies in an airtight container.
** Be sure to use fresh dark brown sugar for softer cookies– if your sugar is old/hard the texture of the cookies will not be . **