We are leveling up these drop and bake sugar cookies with brown butter and vanilla beans! They’re so rich and buttery with incredible depth of flavor. However, they’re so quick and easy to make. These cookies are an instant hit, I just know you’re going to love them!
WHAT YOU NEED European style unsalted butter granulated sugar vanilla bean paste egg lemon juice kosher salt baking soda cream of tartar all-purpose flour vanilla bean powder (optional)
1. Preheat the oven to 350F and line a large baking sheet with parchment paper. 2. Slice the butter and add one stick to a large mixing bowl and the other to a medium saucepan. Place the saucepan over medium heat and stir to brown. First it will melt, then bubble loudly, then go quiet and foamy. This is when the browning stage happens so don’t walk away. Keep stirring until it gives off a nutty aroma and turns the color of gingerbread. 3. Immediately pour the browned butter into the bowl of sliced butter and stir to melt.
4. Once melted, whisk in 1 cup (200g) sugar, followed by the egg, vanilla paste, and lemon juice. Whisk vigorously until it turns smooth and thick. 5. Then whisk in the salt, baking soda, and cream of tartar. Switch to a rubber spatula and mix in the flour, ensuring it’s fully worked into the dough. 6. In a small dish, mix together the remaining ¼ cup (50g) sugar with 1 teaspoon of vanilla bean powder. 7. Using a large cookie scoop (3 tablespoons worth), scoop the dough into the vanilla sugar and toss to coat. Place 5 to 6 cookies on the baking sheet spaced a couple inches apart.
8. Bake for 10 to 12 minutes (11 is the sweet spot for me) or until the edges are barely golden and the center is pale, puffed, and slightly underdone. 9. Allow to cool on the pan for about a minute, then transfer to a cooling rack. Make the rest of the batch as directed. 10. Once cooled, they’re ready to enjoy!