Brown Butter Cookies

Super chewy brown butter cookies made with toasted milk powder for a stronger nutty flavor. Optional: warm spices for a seasonal cookie bake.

Prep Time 20

Cook Time 12

Chill Time 4

Servings large cookies or 20 medium sized

150g or 2/3 cup butter european style*, unsalted
2 tablespoons milk powder non-fat milk powder
2 teaspoons ground cinnamon plus ½ teaspoon each ginger, cardamom and or nutmeg (use a mix of spices you like) (optional)
½ tsp fine sea salt
1 teaspoon pure vanilla extract
200g or 1 cup brown sugar light or dark
67g or ⅓ cup fine granulated sugar
1 tablespoon sour cream full fat or greek yogurt
1 large egg plus 1 yolk from one large egg
½ tsp baking powder
¼ tsp baking soda
250g or 2 cups all purpose flour if using cup measurement, use a spoon to shake the flour over the measuring cup until full, then level it carefully

Brown the butter and milk powder together, once completely browned transfer to a heatproof bowl. Add the salt, cinnamon and vanilla and stir.
Let cool for 5 minutes, then add the two sugars. Whisk very well, for a full minute.
Add the whole egg, the yolk and the sour cream then whisk very well.
Sift in the dry ingredients and stir until combined. Cover with plastic wrap to seal and chill in the fridge for at least 4 hours, or overnight.
Stir together ¼ cup fine granulated sugar and 2 teaspoons ground cinnamon.
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Scoop the cookies with a disher into 1.5 tablespoons apiece. Roll the cookies in teh cinnamon sugar. Leave space between each cookie so they can spread, about an inch all around.
Bake for about 11 minutes, until the cookies are turning slightly golden on the edges.
Let cool on pan briefly, then enjoy!

*European style butter has a butterfat percentage of 83% or higher.