Browned butter sugar cookies

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!

Browned butter sugar cookies
  • 14 tablespoons butter
  • 1¾ cups packed light brown sugar
  • 2¼ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • 1½ Tbsp vanilla
  • Extra sugar for rolling
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
  4. Add brown sugar to the butter. Mix together until smooth and creamy. Add in eggs and vanilla. Mix well.
  5. Fold butter mixture into the dry ingredients. Refrigerate for about 15 minutes to make it easier to roll.
  6. Roll dough into small balls, slightly smaller then a golf ball, then roll through brown sugar.
  7. Place on prepped cookie sheet (silpat or wax paper lined) and bake for about 10 minutes. This will result in a fairly gooey cookies.

Pumpkin Ginger Cake Cookies

Today was my first day tutoring 5th graders in math.

Today I learned I have a lot to learn about being a teacher.

Not that I’m a teacher by any stretch of the word, just a tutor.  This also made me realize that I have a lot to learn before I have children.  The one thing that sticks out to me most is my inability to tell a cute little girl when she is wrong. Sure, I can correct her when she multiplies something wrong or carries the wrong digit. But telling her she is incorrect when she believes something with such conviction is very difficult.

I made that mistake today. I second guessed myself because she was so convinced that she was correct. Unfortunately, she wasn’t and I let it go uncorrected. Lesson learned. I should trust my instincts.  Noted for next week, and definitely correcting my mistake. Hopefully there isn’t a math test this Friday!

These cookies are completely unrelated to math, but I still wanted to share them with you.

I have to say, they’re pretty good.

They started out as being ginger snaps. Then I decided to toss in some pumpkin which quickly took away all the “snap” from these cookies. They are more like muffin top cookies.

But I just couldn’t stand calling them muffin top cookies. I mean really, who would make a cookie called a muffin top? So pumpkin ginger cake cookies it was.

They have stayed incredibly moist for the last five days. I think I made these last Friday. Pretty impressive huh?

You know who else loves them?  My dogs. Lizzie and Suzie go crazy for the smell of ginger.  Ok, ok they go crazy for pretty much anything, but I swear they like these a tad bit more. I toss them a small chunk every now and then. Then I make them chase the ball a few extra times outside to burn off the extra calories.

Too bad I don’t do that for myself.

Another lesson learned today. 

Pumpkin Ginger Cake Cookies

  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 cup pumpkin puree
  • ¼ cup molasses
  • 1½ cup whole wheat flour
  • 1 cup white flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp ginger
  • ½ tsp cloves
  • ¼ tsp allspice
  • Dash of salt
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together. Add in egg and blend. Once combined, mix in pumpkin and molasses.
  3. In a separate bowl combine flours, baking soda cinnamon, ginger, cloves, and salt. Slowly add into the butter mixture. Mix until combined.
  4. Roll dough into balls and place on a silpat lined cookie sheet. Bake for 10 minutes.

Thanks to Splash of Something for a great base recipe!