We might as well call this what it is. A blog dedicated to sweets.
Apparently that is all I want to talk about these days. But really, why would I want to talk about anything else? I am a sugar addict with absolutely no intentions of stopping. Sure there is a time and place for savory, but I’ve yet to find that time or place in 2013. I will work on it!
Or I’ll keep writing, as poetically as possible, about the beauty that is browned butter, or better yet, brown sugar creamed with browned butter. Oh heavens is it ever good!
I saw this recipe around Christmas time on Cookies and Cups. Within a second of reading the title of her blog post, I knew I would be printing and making this recipe. The pictures made my mouth water, and I just couldn’t shake the cookie craving I felt. My inner voice was practically yelling at me to make these cookies in a hurry.
Some people have a conscience that helps them make decisions, decide between right and wrong, good and bad, etc. Mine helps me decide between recipes, good and bad, right and wrong. This recipe fell into the right. So very, very right.
They are an absolute breeze to whip up. The only thing that could slightly be considered as iffy would be browning the butter. But, if you monitor the butter, keep swirling the pot around, you should have no problems.
I didn’t do much in setting these cookies up for a photograph. My apologies. But the yumminess still seems to jump out of the screen at me. You can choose to ice the cookies, but honestly I didn’t feel the need. They were so delicious on their own. And by the time I got around to icing the cookies, half the batch was already gone by the cookie thieves in the house! (I may be referencing myself in that statement).
You have to ice fast if you want the icing to make it onto the cookies.
Thank you Cookies and Cups for a fantastic recipe!
- 14 tablespoons butter
- 1 3/4 cups packed light brown sugar
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 1/2 Tbsp vanilla
- Extra sugar for rolling
- Preheat oven to 350 degrees.
- Over medium heat, melt butter and cook until the butter turns a deep brown. Be very careful because it can go from brown to burnt in a snap! Swirl the pan over the burner to incorporate air into the butter. It will take about 10 minutes of swirling before you start to see it brown. Once brown, let cool for about 10 minutes.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
- Add brown sugar to the butter. Mix together until smooth and creamy. Add in eggs and vanilla. Mix well.
- Fold butter mixture into the dry ingredients. Refrigerate for about 15 minutes to make it easier to roll.
- Roll dough into small balls, slightly smaller then a golf ball, then roll through brown sugar.
- Place on prepped cookie sheet (silpat or wax paper lined) and bake for about 10 minutes. This will result in a fairly gooey cookies.