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.
Course Dessert
Cuisine American
Keyword Brown Butter, Cookies, Cornbread
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Servings 8
Equipment
Sheet Pan (2) 9x13 or (1) 12x18
Wire Rack for cooling
Ingredients
10tbspsalted buttersee instructions
½cupsugar
⅓cuplight brown sugar
1cupflour
½cupyellow cornmeal
1eggroom temp
1tspvanilla extract
½tsp baking soda
½tspkosher salt
Instructions
Brown Butter
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.
Cookies
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.
Notes
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.