Rosemary Brown Butter Sugar Cookies

Updated at: Sat, 23 Nov 2024 11:09:11 GMT

Step 1

Preheat oven to 375ºF. Line baking sheets with parchment paper.

Step 2

In a small pan over medium heat, add butter and melt.

Step 3

Once melted, add in rosemary, and whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!

Step 4

Immediately transfer to a large mixing bowl. Remove rosemary sprig with a slotted spoon to get all the leaves out.

Step 5

Add in sugar, dark brown sugar, vanilla and almond extract. Whisk until combined.

Step 6

Whisk in egg quickly to prevent egg from cooking in the warm butter. Set aside.

Step 7

In a medium bowl, whisk flour, baking powder, salt and cornstarch until combined.

Step 8

Add the dry into the butter mixture and mix until just combined. Let dough rest at room temperature for 10 minutes.

Step 9

Roll dough into about 1 1/2 inch balls (35g each). Roll each ball in sugar (optional) and place on the prepared baking sheets with about 2 inches apart.

Step 10

Bake for 8-11 minutes until the edges of the cookies are just barely golden. Be careful not to over bake so they remain soft and chewy!

Step 11

Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.

Step 12

Store in an airtight container.

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