Brown Butter Cornbread Cookies
Brown butter cornbread cookies are the perfect blend of nuttiness and texture. The brown butter adds a delicious caramel note when mixed with brown sugar.
- 10 tbsp salted 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 5-7 minutes. Remove from heat and pour into a heatproof bowl. pop it in the freezer for about 15 minutes, stiring occasionally. You want a softened texture.
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.
Next, add in the flour mixture and mix until well combined. Chill the dough in the fridge for at least 30 minutes. Preheat your oven to 350°
Using a 1/4 c. measuring cup, or cookie scoop, add the doug onto a sheet pan lined with parchment paper. Bake for 10-12 minutes. Let them finish baking on the tray for about 10 minutes. Enjoy warm.
- While browning your butter, you'll start to see dark brown flecks at the bottom of the saucepan. Be sure to scrape them off with a spatula.
- 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.