Brown Sugar Cookies
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Total Time: 54 minutes
- Yield: 20 cookies 1x
- Category: Dessert
Ingredients
Scale
For the Brown Sugar Cookies:
- 1 ¼ cups unsalted butter (280 g)
- 2 cups all-purpose flour (spooned and leveled (250 g))
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon cream of tartar
- 1 ½ teaspoon corn starch
- ½ teaspoon salt
- 1 ¼ cups light brown sugar (275 g)
- 4 egg yolks (at room temperature)
- 1 tablespoon vanilla bean paste (15 ml)
- 2 tablespoons unsulphured molasses (30 ml)
- 1 tablespoon heavy cream (15 ml)
- Flaky sea salt for sprinkling on the cookies
Instructions
For the Brown Butter:
- Melt the butter in a medium saucepan over medium heat until it simmers and turns foamy, giving off a nutty aroma. This should take about 5-8 minutes.
- Remove the browned butter from the heat and transfer it to a glass measuring cup. You should have 1 cup of brown butter.
- Chill the brown butter in the fridge until solid but still malleable, stirring every 10 minutes to ensure even cooling.
For the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, corn starch, and salt.
- In a large bowl, cream the cooled brown butter and brown sugar together until fluffy.
- Add egg yolks, vanilla, molasses, and heavy cream to the butter mixture, mixing until pale and fluffy.
- Fold in the dry ingredients until just combined. Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the chilled dough onto the baking sheets and bake for 9-10 minutes.
- After baking, use a cookie cutter or spoon to shape the cookies into perfect circles.
- Sprinkle the cookies with flaky sea salt and let them cool before serving.
- Get ready to savor every chewy, flavorful bite of these delightful brown sugar cookies!
