Recipe Book

3635
SERVINGS
15 COOKIES
TOTAL TIME
55 min
ACTIVE TIME
25 min
Brown-Butter Sugar Cookies
You’ll be amazed at how much deep, toasty avor you can add to
the humble sugar cookie with the extra step of browning the butter.
1. Line the broil/bake pan with parchment paper.
2. In a small bowl, whisk the our, baking soda, and salt
until combined.
3. Heat the butter in a medium saucepan over medium-low heat,
until just melted, about 4 minutes.
4. Reduce the heat to low and cook, swirling the pan occasionally,
until the milk solids on the bottom of the pan turn brown and
the butter has a nutty aroma, about 12 minutes. Scrape the
butter and all those toasty browned bits into the bowl of an
electric stand mixer tted with the paddle attachment or, if
mixing by hand, a large bowl, and let cool about 10 minutes.
5. Add the granulated sugar and brown sugar to the brown butter.
6. Beat at medium speed or until combined, about 1 minute. Add
the egg and vanilla and beat until combined, about 1 minute.
Alternatively, use a whisk to beat ingredients by hand.
7. Add the dry ingredients and beat until fully combined, about
2 minutes.
8. Roll the dough into 1-inch balls to make about 15 cookies,
transferring them to a plate as you go. Refrigerate to rm up,
about 8 minutes.
9. Place the dough balls on the prepared broil/bake pan, spacing
evenly. Top each with a pinch of aky sea salt, gently pressing
down on the salt to ensure it sticks.
10. Slide the pan into the top rack position of the Air Fryer + Oven
and set to Bake at 325˚F for 12 minutes.
11. Let cool briey before serving. Store in an airtight container
once completely cool.
• 1 cup all-purpose our
• ½ tsp baking soda
• ¼ tsp kosher salt
• 8 Tbsp (½ cup) unsalted butter
• ⅓ cup granulated sugar
• ⅓ cup packed light
brown sugar
• ½ large egg, beaten
• 1 tsp vanilla extract
• Flaky sea salt
INGREDIENTS