30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Sugar Cookies
Sugar Cookies
Sugar Cookies
⏱1h 15m
👥24
🔥150 cal
Medium
🍽️French
These sugar cookies feature the nutty depth of browned butter and a sprinkle of flaky fleur de sel for a sophisticated sweet and salty experience. Made with European-style butter for richness.
These sugar cookies feature the nutty depth of browned butter and a sprinkle of flaky fleur de sel for a sophisticated sweet and salty experience. Made with European-style butter for richness.
In a medium bowl, whisk together all Dry Ingredients.
In a light-colored saucepan, melt the European-Style Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Immediately transfer to a heatproof bowl to stop cooking.
Let the browned butter cool slightly, then whisk in the Granulated Sugar until combined.
Whisk in the Large Egg Yolk and Vanilla Extract until well combined.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness.
Cut out shapes using cookie cutters.
Place cookies on prepared baking sheets and sprinkle lightly with Fleur de Sel.
Bake for 10-12 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Ingredients
24
2 1/4 cups280 gCake Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
1 cup227 gEuropean-Style Butter-unsalted
3/4 cup150 gGranulated Sugar
11Large Egg Yolk
1 tsp5 mLVanilla Extract
1 tsp5 mLFleur de Sel
Equipment
Mixing Bowls
Whisk
Light-Colored Saucepan
Heatproof Bowl
Electric Mixer
Measuring Cups and Spoons
Plastic Wrap
Rolling Pin
Cookie Cutters
Baking Sheets
Parchment Paper
Wire Rack
Instructions
In a medium bowl, whisk together all Dry Ingredients.
In a light-colored saucepan, melt the European-Style Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Immediately transfer to a heatproof bowl to stop cooking.
Let the browned butter cool slightly, then whisk in the Granulated Sugar until combined.
Whisk in the Large Egg Yolk and Vanilla Extract until well combined.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to 1/4 inch thickness.
Cut out shapes using cookie cutters.
Place cookies on prepared baking sheets and sprinkle lightly with Fleur de Sel.
Bake for 10-12 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
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