Extra-Toasty Brown Butter Sugar Cookies (with Milk Powder)
If regular sugar cookies bore you to tears, these brown butter sugar cookies with milk powder might actually wake up your tastebuds. By taking an already good thing (brown butter) and making it even better (with milk powder), these cookies deliver a toasty, nutty, almost butterscotch-like flavor that makes traditional sugar cookies seem like they're not even trying. Same classic sugar cookie texture, completely different flavor experience.
Servings: 14 cookies
Calories: 160kcal
Ingredients
- 113 g unsalted butter
- 30 g nonfat dry milk powder
- 200 g granulated sugar plus more for rolling
- 1 large egg (≈ 50g)
- 1 teaspoon vanilla bean paste
- 125 g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- Cube the butter and place in a light-colored skillet. (Light-colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
- Once melted, add the milk powder and stir until evenly incorporated (don't worry if some of the milk powder clumps together). Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan, and you'll begin to smell a nutty aroma. Once browned, immediately remove from the heat and pour into a heat-proof bowl.
- To the brown butter (which should look like dark, wet sand), add the granulated sugar and whisk until evenly combined. Add the egg and vanilla and whisk again until well combined.
- Add the flour, baking powder, and salt to the wet ingredients and mix until just combined; be sure not to overmix!
- Using a 1½-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on a lined baking sheet. Place in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper and set aside.
- Roll each dough ball in sugar, if using, and then bake the cookies, 5-6 at a time, for 10-12 minutes, or until lightly browned on the sides; the centers will look soft. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 59mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
