To-Die-For Brown Butter Sugar Cookies

Brown Butter Sugar Cookie

Brown butter. I mean, c’mon. What is better than the nutty, complex, delicious flavor of brown butter? Nothing much and it’s what makes these cookies from the Sally’s Baking Addiction website absolutely out of this world! You can click right here to access her original recipe as well as hundreds of others. I love sugar cookies but I often find that many recipes fall flat in flavor and texture. This variation is everything you want a sugar cookie to be and more. They are chewy, soft, slightly crisp on the edges and have a very complex, vanilla forward flavor. I really love them and I think you will too!

Take note, the cookie dough contains a good amount of butter, 1 cup in fact, so you will find that the dough is a little greasy. That’s totally okay though, it’s what gives the cookies their to-die-for flavor. Because you’re using melted butter in this recipe it’s very important you allow the dough to chill as directed to prevent them from over spreading during baking. The best thing about these cookies is that you can even make them ahead of time! Freeze the shaped, unbaked cookie dough balls for up to three months. They can be baked right from the freezer, no thawing needed. Just be sure to bake them 1-2 minutes longer. Enjoy!

Ingredients

  • 1 cup (230g) unsalted butter
  • 2 cups + 2 tbs (265g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 2 tsps pure vanilla extract
  • Sprinkles and/or nonpareils for topping

Instructions

First, brown the butter. Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, whisking occasionally. Once melted, the butter will begin to foam. Keep whisking occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately, pour into a heat safe bowl. Allow to cool for 5 minutes.

Meanwhile, whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Add the granulated sugar and brown sugar to the brown butter. Using a hand-held mixer or stand mixer with paddle attachment, beat together on medium-high speed until relatively combined, about 1 minute. Beat in the egg and vanilla extract.

Pour the dry ingredients into the wet ingredients and begin beating together on low speed, slowly working up to high speed until everything is combined.

Roll the dough into balls, about 1 tbs of dough each, and dip the tops into sprinkles. Place dough balls tightly together on a lined baking sheet. Loosely cover with plastic wrap and  place in the refrigerator to chill for 30 minutes.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Line chilled dough balls onto baking sheets about 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.

Vanilla Bean Sugar Cookies

EASTER SUGAR COOKIES

I love ALL things vanilla! It’s my most favorite flavor and smell and when made right, nothing beats a good vanilla sugar cookie. This recipe comes from an amazing cookbook that I picked up a few months back entitled, Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever. If you love vanilla this is one cookbook you’ll want to add to your collection. It’s filled with delicious recipes for cookies, cakes, puddings and even candy!

I followed this recipe as is however, instead of just using pure vanilla extract I also used vanilla paste because I really wanted to bring out and highlight the vanilla flavor of this cookie. I used two teaspoons of vanilla paste and one teaspoon of pure vanilla extract in the cookie dough. I did have to restrain myself from throwing the whole bottle in! The combination of vanilla paste and extract really made for an exceptionally flavored cookie! I highly recommend investing in a bottle of vanilla paste if you haven’t already done so. It is a little pricey nowadays but in desserts that are very vanilla forward such as these cookies, it’s really worth using.

While most cookies are incredible when they come right out of the oven, I have found that these cookies actually improve in flavor as they cool and “age“. As they cool the vanilla notes really pop and the texture becomes that perfect combination of sandy, chewy and crispy. I thought that the next day, they were even better and more perfect. Enjoy!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/4 tsp Kosher salt
  • 1/2 cup vegetable oil
  • 1 large egg, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 2 tsp pure vanilla extract or vanilla bean paste
  • 1/4 cup vanilla sugar*
  • colored sanding sugar

*If you do not have vanilla sugar, plain granulated sugar is also fine to use.*

Instructions

Position racks in the upper and lower third of the oven. Preheat to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.

In a large bowl, whisk together the flour, baking powder, cream of tartar and salt. In another small bowl, whisk together the oil and egg.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, confectioners sugar, and vanilla on medium-high speed until fluffy and pale in color, about 2 minutes. Reduce the mixer speed to low and gradually beat in the oil/egg mixture until smooth. Slowly add in the dry ingredients and mix on low-speed until smooth. The dough will be soft.

Roll dough into balls, about 1 tbs in size and place them about 2″ apart on the baking sheets. Pour the vanilla sugar onto a plate and dip a flat bottom glass into the sugar to coat, press into each ball to flatten to about 1/4″ thickness. Re-sugar the glass after every cookie. Sprinkle the cookies with colored sanding sugar.

Bake for 10-12 minutes or until cookies are pale golden and just beginning to lightly brown at the edges. Rotate the cookies sheets from top to bottom and from front to back about halfway through baking. Allow cookies to cool on the pan for about 2 minutes and then transfer to wire racks to cool completely.

**Tip** – Make vanilla sugar by taking used, scraped vanilla beans and submerging them in granulated sugar. Store in a tightly sealed container and within a few weeks you will have vanilla sugar which is perfect to use in all baking applications.

Crazy Sprinkle Four Layer Rainbow Cake

Sprinkle Cake 1

My daughter loves sprinkles and all things rainbow so for her 9th birthday this week I decided to make her a very special rainbow cake. It was four layers of vibrant vanilla cake frosted with Swiss Meringue Buttercream  and then covered in an entire container of sprinkles. It was the perfect cake for my sweet little girl who is growing up way too fast, I could’ve sworn she was just born yesterday!!

For the four layers, I used the Wilton Easy Layers Cake Loaf Pan 4 Pc . These pans are great, they are small and shallow but when layered together they create an impressive cake. You can also get them in various shapes such as scalloped, square, and round. If you enjoy baking cakes they are worth adding to your pan collection.

For the vanilla cake I tried out Buddy Valastro’s (The Cake Boss) recipe that was featured on the “Rachael Ray” show. You can find the original recipe here . It was a fairly moist and flavorful cake and it paired nicely with the buttercream frosting that I made but I think if I used this recipe again I would like to enhance the vanilla flavor even further. I like a really deep, rich vanilla cake and I think this one came up a little short even after doubling the amount of vanilla that was called for in the recipe. In the end, the cake as a whole was excellent and everyone enjoyed it so I will check this recipe off as a success!

Ingredients

  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 2 1/4 tsp. baking powder
  • 2 tsp. pure vanilla extract OR vanilla paste
  • Swiss Meringue Buttercream Frosting
  • Jar of rainbow sprinkles

Instructions

Preheat oven to 350ºF. Spray each of the four layer pans with cooking spray and then place a sheet of parchment paper (cut to size) in the bottom of each one, spray again with cooking spray.

In the bowl of a stand mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don’t overbeat. Pour batter into the prepared baking pans.

Bake for about 20 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. Cool the cake on a wire rack for 10-15 minutes then turn them out of the pan onto the rack. Cool completely before frosting.

On a rectangular dish or cake board, place the first layer of cake and frost with a thin layer of buttercream. Repeat until all of the layers are stacked. Then apply a thin crumb coat to the cake, place in the fridge for about 20 minutes to allow it to set. Frost the cake with the remainder of the buttercream and then coat the entire cake in sprinkles. Gently press in the sprinkles on the sides of the cake to ensure they stick. Store the cake in the fridge until serving time.

**Tip** – Be sure and adjust the cooking time as needed if using different sized pans.

Sprinkle Cake 2