These delightful little bites are my favorite type of sugar cookie. It’s a no-roll, no-fuss dough that is a dream to work with and did I mention the browned butter? Oh, the butter!
The brown butter gives these cookies a nutty, toasty flavor that you really can’t pass up. Smothered with a vanilla bean icing, these cookies are irresistibly simple and surprisingly complex at the same time!
These little beauties are part of the The Great Food Blogger Cookie Swap, a fun partnership with food bloggers sending cookies (and holiday cheer!) around the world to each other. It also helps to raise money for Cookies for Kids’ Cancer, a national foundation that helps in the fight against pediatric cancer; yummy cookies for a great cause!
Brown Butter Sugar Cookies with Vanilla Bean Icing
Irresistibly simple but surprisingly complex, these Brown Butter Sugar Cookies are topped with a light vanilla bean icing for the perfect little bite!
- Prep Time: 45 mins
- Cook Time: 45 mins
- Total Time: 1 hour 30 minutes
- Yield: About 5 Dozen Cookies 1x
Ingredients
- Browned Butter Sugar Cookies
- 1 cup butter
- 3/4 cup sugar
- 1 egg
- 1/2 vanilla bean, split, seeds scraped
- 2 cups all-purpose flour
- Vanilla Bean Icing
- 2 cups powdered sugar
- 1/2 vanilla bean, split, seeds scraped
- 4 to 5 tablespoons milk
Instructions
- Melt 1 cup butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, until butter foams and just turns a delicate golden color (3 to 5 minutes). Remove from the heat; refrigerate 30 minutes.
- Heat oven to 350°F. Combine browned butter, sugar, egg and seeds from half the vanilla bean in large bowl. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well mixed.
- Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly.
- Bake 12 to 15 minutes or until lightly golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
- In a medium bowl, mix powdered sugar, seeds from half the vanilla bean, and 4 tablespoons of milk. Frost cookies as desired. Let cookies stand undisturbed overnight for the icing to set before packing up for gifts. Stack the cookies between layers of parchment paper at room temperature.
Nutrition
- Serving Size: 1 Cookie
- Calories: 65
- Sugar: 6g
- Sodium: 2mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 11mg
Here are the tasty cookies that I got in the mail this season…
Vanilla Buttercream Filled Walnut Cookies from Key Ingredients
Brown Butter White Chocolate Macadamia Nut Cookies From Golden Brown and Delicious
Chocolate Dipped Rosemary Shortbread Cookies from Love Food, Loves to Eat
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