Ingredients with Measurements:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, melt the butter over medium heat. Cook until the butter turns a light brown color and has a nutty aroma. Remove from heat and let cool.
3. In a mixing bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs and vanilla extract to the mixture and mix until well combined.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Line baking sheets with parchment paper.
8. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 200
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 90mg
Total Carbohydrates: 25g
Dietary Fiber: 0g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Light brown sugar can be used instead of dark brown sugar.
Variations:
- Add 1 cup of chocolate chips or chopped nuts to the dough.
- Roll the dough in cinnamon sugar before baking for a snickerdoodle variation.
- Add 1 tablespoon of lemon zest to the dough for a citrus twist.
Tips and tricks:
- Make sure the brown butter has cooled before adding it to the sugar mixture to prevent the eggs from cooking.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Store the dough in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the cookies for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted chocolate.
Pairings:
Serve the cookies with a glass of milk or a cup of coffee.
Suggested side dishes:
Serve the cookies with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, reduce the baking time by 1-2 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Wash your hands and all surfaces before and after handling raw dough.
Food history:
Sugar cookies have been a popular dessert in America since the 1700s.
Flavor profiles:
Brown butter adds a nutty and caramel-like flavor to the cookies, while the sugar provides sweetness.
Serving suggestions:
Serve the cookies as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Sweet, Buttery, Nutty, Caramelized