Rosemary Brown Butter Sugar Cookies
Makes 18 cookies
- Baking sheets
- Parchment paper
- Small Pan
- Large mixing bowl
- Medium bowl
- Wire rack
- 1 ½ sticks 6 oz unsalted butter
- 1 sprig fresh rosemary
- ¾ cup sugar plus more for rolling
- ¼ cup dark brown sugar
- 2 tsp vanilla bean paste or extract
- ⅛ tsp pure almond extract
- 1 egg
- 1 ¾ cup all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cornstarch
- Preheat oven to 375ºF. Line baking sheets with parchment paper.
- In a small pan over medium heat, add butter and melt.
- Once melted, add in rosemary, and whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
- Immediately transfer to a large mixing bowl. Remove rosemary sprig with a slotted spoon to get all the leaves out.
- Add in sugar, dark brown sugar, vanilla and almond extract. Whisk until combined.
- Whisk in egg quickly to prevent egg from cooking in the warm butter. Set aside.
- In a medium bowl, whisk flour, baking powder, salt and cornstarch until combined.
- Add the dry into the butter mixture and mix until just combined. Let dough sit at room temperture for 10 minutes.
- Roll dough into about 1 inch balls (35g each). Roll each ball in sugar and place on the prepared baking sheets with about 2 inches apart.
- Bake for 8-9 minutes until the edges of the cookies are just barely golden. Be careful not to overbake so they remain soft and chewy!
- Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container.
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