Brown Butter Amish Sugar Cookies With Brown Butter Icing Recipes

BROWN BUTTER AMISH SUGAR COOKIES WITH BROWN BUTTER ICING

Steps:

• Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from 'brown' to 'burned' very quickly.
• Remove from heat, and cool for 10 minutes.
• Carefully transfer to a heatproof jar or bowl, making sure to get alllllll the particles and brown bits from the pan... these are important!
• Refrigerate brown butter until firm.
• Bring brown butter to room temperature... I know, I know.
• In a large mixing bowl, beat the brown butter, oil, and sugars until combined.
• Beat in eggs and vanilla.
• In a large bowl, whisk together flour, baking soda, cream of tartar, and salt.
• In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be thick and a little crumbly.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by rounded teaspoonfuls onto baking sheets.
• Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
• Remove to wire racks to cool completely.
• Following the same instructions above, brown the butter.
• Remove from heat, cool 2-3 minutes, and *carefully* transfer to a heatproof mixing bowl.
• Add 3 cups powdered sugar, salt, 1/4 cup heavy cream, and vanilla, and beat until smooth. The icing could appear to seize or separate at some point, but it just needs mixed thoroughly to emulsify it. Keep beating til smooth if you encounter texture issues -- it's not ruined, just needs a good mixing. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
• Ice cookies, and allow to set.
• Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!

AMISH BROWN SUGAR COOKIES

Steps:

• Heat oven to 350ºF.
• Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
• Shape dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
• Bake 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.