The nutty taste of browned butter elevates this sugar cookie recipe from basic to gourmet. Decorated with Royal Icing in hues that complement the colors of the fête, they also make nice party favors when packaged in cellophane bags and tied with ribbon. Pictured with Petite Lemon Pavlovas with Blueberry Curd and Mini Vanilla Cupcakes with Vanilla-Almond Buttercream.
Browned Butter Sugar Cookies
Makes 32 to 34
Ingredients
- 1⅓ cups unsalted butter, cubed
- 2 cups confectioners’ sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
- Royal Icing (recipe follows)
- Gel food coloring in desired color
Instructions
- Preheat oven to 400°. Line 3 baking sheets with parchment paper.
- In a light-color medium saucepan, melt butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, 5 to 8 minutes. Remove from heat and pour browned butter into the bowl of a stand mixer fitted with the paddle attachment. Let cool until butter starts to solidify, approximately 20 minutes.
- Add confectioners’ sugar to browned butter, and beat at medium speed until combined, approximately 1 minute, stopping to scrape down sides of bowl. Beat in egg and vanilla extract until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually beat in flour mixture to butter mixture until a dough forms. Divide dough in half; cover one half with plastic wrap.
- On a lightly floured surface, roll out uncovered half of dough to a ¼-inch thickness. (Lightly flour top of dough if it sticks to rolling pin.) Using a 2½-inch heart-shaped cutter, cut as many shapes from dough as possible without twisting cutter, rerolling scraps as necessary. Using a small offset spatula, place cookies at least 1 inch apart on prepared baking sheets.
- Bake, a batch at a time, until cookie bottoms are lightly golden, 6 to 8 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to wire racks and let cool completely.
- Place 1 cup Royal Icing for outlining in a piping bag fitted with a very small round tip (Wilton #1). Pipe a heart outline along edges of each cookie.
- Place Royal Icing reserved for flooding in a large squeeze bottle. Squeeze icing to flood heart outline of each cookie. Using a wooden pick, remove any air bubbles and make sure there are no gaps in the icing. Let dry for 2 to 3 hours.
- To remaining Royal Icing for outlining, add enough food coloring to achieve desired hue. Transfer icing to a piping bag fitted with a very small round tip (Wilton #1). Decorate cookies as desired. Let dry until hardened, approximately 30 minutes. Store cookies in an airtight container with layers separated by wax paper. Serve within 7 days.
Royal Icing
Makes approximately 6 cups
Ingredients
- 1 (2-pound) package confectioners’ sugar
- 5 tablespoons meringue powder
- ¾ cup warm (105° to 110°) water
Instructions
- In a large bowl, beat together confectioners’ sugar and meringue powder at low speed until combined. With mixer at low speed, add ¾ cup warm water in a slow, steady stream, beating until mixture is fluid, approximately 1 minute. Transfer approximately half of icing to a small bowl and cover with plastic wrap—this will be used to flood the cookies. Increase mixer speed to medium, and beat remaining icing until stiff, 3 to 4 minutes—this will be used to outline and write on cookies. Store in an airtight container for up to 3 days.
