Browned Butter and Cardamom Sugar Cookies
Equipment
- heavy saucepan
Ingrediënten
- cup butter
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom or cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ¾ cups all-purpose flour
For Rolling:
- ¼ cup sugar
- ¼ to ½ teaspoon ground cardamom or cinnamon
Prep. Time: 30 minutes / Chill Time: 2 hours 30 minutes Baking Time: 9 minutes per batch at 375°F
Instructies
- In a small, heavy saucepan, cook and stir the butter over medium heat for 10 to 12 minutes or until the butter turns a light golden brown.
- Pour the browned butter into a large bowl, cover it, and chill it for 30 minutes, stirring once during the cooling time.
- Beat the browned butter with a mixer on medium speed for about 30 seconds.
- Add 1 1/2 cups of sugar and beat until they are well combined, scraping the bowl as needed.
- Beat in the next six ingredients (eggs, cream of tartar, baking soda, cardamom or cinnamon, vanilla, and salt).
- Finally, beat in the flour.
- Cover the dough and chill it for 2 hours or until it’s easy to handle.
- Preheat your oven to 375°F.
- In a small bowl, stir together the remaining sugar and ground cardamom or cinnamon.
- Shape the dough into 1-inch balls and roll each ball in the sugar mixture to coat.
- Place the coated balls 2 inches apart on an ungreased cookie sheet.
- Bake for 9 to 12 minutes or until the edges are light brown.
- Cool the cookies on the cookie sheet for 1 minute, then remove them and let them cool further on a wire rack.
Notes / Tips / Wine Advice:
This recipe makes approximately 48 servings, with one cookie per serving.
Storage:
To store your delightful Browned Butter and Cardamom Sugar Cookies, layer them between sheets of waxed paper in an airtight container. You can store them at room temperature for up to 3 days or freeze them for up to 3 months. Enjoy!
