I have such a strong passion for brown butter. I mean, how could you not? The smell is slightly intoxicating, tbh. And the taste is out of this world. There’s just something about brown butter in a recipe that makes everything taste 10x better. Especially in these brown butter cornbread cookies. Truly irresistible.
I love the flavor of corn and I use it a lot. Whether it’s corn meal or fresh corn, I love it all. And I’m a big fan of cornbread. Specifically sweet cornbread. The hints of nuttiness in the corn meal and brown butter make such a perfect combination and give this cookie its beautiful texture. If a cornbread and a sugar cookie had a baby, this would be it! When you mix the sugar and brown butter together, the smell is so enveloping. Like warm caramel.
I use all purpose flour and yellow cornmeal in these brown butter cornbread cookies. They are very easy to make. Once you have browned your butter, the rest is 1-2-3
How to brown butter
- In a small saucepan add your butter and melt on low heat.
- Once the butter is melted, continue to stir with a spatula for about 4 minutes until the butter starts to brown in color.
- Be careful not to burn. Once it browns, immediately take it off the stove and pour it into a bowl. You’ll see dark brown flecks and that’s the stage you want your butter at.
- Let it come back to room temp before popping it in the the fridge.
- Once it forms back into a solid, but still soft. It’s ready to use.
*You can do this step a day before and when you’re ready to use, just remove it from the fridge . Make sure to bring it back to room temperature so it’s softened. You can also do this in the freezer to speed up the process.
I use a 1/4 measuring cup to scoop out the batter out. This recipe yields 8 delicious cookies. I like using a measuring cup or even an ice cream scooper. It ensures all your cookies will be the same in size and bake evenly.
Brown Butter Cornbread Cookies
- Sheet Pan (2) 9×13 or (1) 12×18
- Wire Rack for cooling
- 8 tbsp unsalted brown butter see instructions
- ½ cup sugar
- ⅓ cup light brown sugar
- 1 cup flour
- ½ cup yellow cornmeal
- 1 egg room temp
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp kosher salt
- Melt your butter down in a small saucepan. Once the butter has melted, continue to cook on low heat until the butter starts to turn brown in color, be sure to stir often. This will take about 4 minutes. Take it off the stove right away and pour into a bowl. Let it come to room temperature before placing in the fridge. Bring it back to a solid softened texture when you’re ready to use.
- In a small bowl, whisk the flour, corn meal, baking soda and salt together.
- In another bowl, whisk your sugar, light brown sugar and brown butter until well combined.
- Add in the egg and vanilla extract. Mix until incorporated.
- Add in your flour mixture to the batter and combine until well combined.
- Refrigerate the dough for at least 20 minutes. Preheat your oven to 375°
- Using a 1/4 c. measuring cup, scoop your cookie dough batter onto a sheet pan lined with parchment paper. Bake the cookies for 12 minutes. Let them cool for 15 minutes before enjoying!
- While browning your butter, you’ll start to see dark brown flecks at the bottom of the saucepan. This is what you want.
- You can pop the brown butter in the freezer until it’s back to a solid, but soft state. You can also make the brown butter a day before and store in the fridge until you’re ready to use.
- Your cookies may seem too soft once you take them out, but they will continue to bake outside the oven. Let them cool on a wire rack for 15-20 minutes.