Brown Butter Sandwich Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cookies:</li> <li class="ingredients-single-item">225g unsalted butter</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp baking powder</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">115g unsalted butter, softened</li> <li class="ingredients-single-item">200g powdered sugar, sifted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item">1-2 tbsp heavy cream (if needed)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Stand mixer or hand mixer</li> <li class="equipment-single-item">Light-colored saucepan (to see butter browning)</li> <li class="equipment-single-item">5cm (2-inch) round cookie cutter</li> <li class="equipment-single-item">Cooling rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by browning the butter for the cookies. Place the 225g butter in a light-colored saucepan over medium heat. The light color helps you monitor the browning process. Let the butter melt completely, then continue cooking, swirling occasionally. The butter will foam, then the foam will subside, and brown specks will begin to form at the bottom. When the butter smells nutty and has an amber color with brown bits, remove it from heat immediately (about 5-7 minutes total). Pour into a heatproof bowl, making sure to scrape all the flavorful brown bits. Allow to cool for 10-15 minutes until still liquid but not hot. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> While the butter cools, preheat your oven to 180°C and line two baking sheets with parchment paper. In a small bowl, whisk together the flour, salt, and baking powder. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Once the brown butter has cooled slightly, transfer it to a mixing bowl. Add the granulated sugar and beat for 2-3 minutes until well combined. The mixture won't become as light and fluffy as with regular butter since we've removed moisture during the browning process, but that's perfectly fine and will give us a beautiful sandy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the egg and vanilla to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed. Gradually add the flour mixture on low speed until just combined. The dough will be soft but not sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Divide the dough in half, form into discs, wrap in plastic wrap and refrigerate for at least 30 minutes. This firms up the dough, making it easier to roll and preventing the cookies from spreading too much during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll one disc of dough to about 0.5cm (1/4 inch) thickness. Use a 5cm (2-inch) round cookie cutter to cut out shapes, placing them on the prepared baking sheets about 2.5cm (1 inch) apart. Gather scraps, re-roll, and cut until all dough is used. Repeat with the second disc of dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake the cookies for 10-12 minutes, until the edges are just beginning to turn golden (don't overbake). Allow to cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely. The cookies will firm up as they cool, achieving that perfect shortbread-like texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> While the cookies cool, prepare the filling. In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla, and salt, beating until light and fluffy (about 3-4 minutes). If the buttercream seems too stiff, add heavy cream one teaspoon at a time until you reach a smooth, spreadable consistency that will hold its shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once cookies are completely cool, pipe or spread about 1-1.5 teaspoons of filling onto the flat side of one cookie. Gently press another cookie on top, flat side down, to create a sandwich. Press just enough to spread the filling to the edges without squeezing it out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the assembled sandwich cookies to set at room temperature for about 30 minutes before serving. This gives the filling time to firm up slightly. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. If refrigerated, allow cookies to come to room temperature before serving for the best flavor and texture experience. </li> </ol>