Saturday, November 19, 2016

Harvest Luncheon treat.....browned butter maple cookies


We had a luncheon for work so I need to bake up some treats. I had been wanting to try these for a while and thought they would be a nice fall cookie. Let me just say before you make these that brown butter is ADDICTING. It smells SO good when you are browning it and even better when baking. I just wanted to drink it out of the mason jar (but for once in my life I had self control). Enjoy and make sure to use PURE maple syrup. 

 Maple Brown Butter Sugar Cookies
  • 10 Tbsp unsalted butter
  • 1 3/4 cups cake flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • pinch of salt
  • 3/4 cup dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 cup  pure maple syrup

  1. chop up butter and cook  in a saucepan over medium heat.  MAKE SURE TO STIR CONSTANTLY TO AVOID BURNING until butter  foams, turns clear, and then turns a deep brown (about 6-10 minutes). 
  2. Pour browned butter into a mason jar and chill in the freezer until solidified (about 30-45minutes). 
  3. In a bowl whisk together flour, cornstarch, baking soda, cream of tartar, and salt. 
  4. In  your mixer bowl, mix solidified brown butter and sugar until creamy. 
  5. Add in the egg and egg yolk. 
  6. Add in vanilla and maple syrup, mixing until well combined. 
  7. Slowly add flour mixture; mix just until combined.
  8.  Using a cookie scooper form balls with the dough and then cover dough and chill in the refrigerator for at least an hour
When ready to bake:
  1. Preheat oven to 350°F  and line cookie sheet with parchment paper. 
  2.  Place dough on prepared baking sheet.
  3.  Bake for  8- 12 minutes, until lightly golden
  4.  transfer to a wire rack to cool 
enjoy :)

recipe adapted from: