These delicious melt-in-your-mouth sugar cookies made with brown butter are soft, chewy, and full of vanilla bean flavor. Serve them as they are or all dressed up with icing and sprinkles.
2 1/4 cups all-purpose flour
1/4 teaspoon sea salt
3/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon vanilla bean paste
Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
Combine flour and salt in a medium bowl and set aside.
Heat butter in a small saucepan over medium heat constantly stirring (for about 5 minutes) until it turns light brown.
Pour browned butter immediately into a large mixing bowl to stop the browning process and cool for about 15 minutes.
Add sugar to the butter and cream together.
Add one egg at a time to mix into the creamed mixture then stir in the vanilla bean paste.
Add flour and salt mixing on low just until the ingredients are incorporated well, do not over mix.
Flour work surface well and turn out half of the dough kneading a little then form into a thick round disk.
Take a rolling pin and coat with flour then roll dough into a round that is 1/4 inch thick.
Use floured cookie cutters to cut out cookies and place them on lined cookie sheets.
Repeat with the other half of dough.
Bake for 12 minutes or just before the edges start to brown.
Remove from oven and place cookies on wire racks to cool.
Decorate or serve as is.
Do not overbake, this ensures a tender cookie.
Add sprinkles after flour to the cookie dough before rolling out for fun color and taste.
Decorate tops with sprinkles and sugar before baking.
Let cookies cool after baking then ice and decorate with sprinkles on top.
Top the cut-out cookie dough before baking with different candies for a sweet change.
Keywords: sugar cookies