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Brown Sugar Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 9 minutes
Dough Chill Time 30 minutes
Servings 20 cookies

Ingredients

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!