It's that time of year again! Time for some Holiday baking. So, lets bake some (non-traditional) but still yummy browned butter cookies with a fluffy delicious caramel icing.
Ingredients Needed:
Ingredients Needed:
Cookies:
-1/2 cup butter (NOT Margarine)
-1 cup brown sugar
-1/4 cup milk
-1 egg
-1 3/4 cup flour (I used Gluten Free Pantry All Purpose Flour)
-1/2 tsp baking soda
-1/8 tsp salt
Caramel Icing:
-1/2 cup butter (NOT Margarine)
-1/2 cup brown sugar
-1/8 cup milk
-1 cup powdered sugar
Directions:
Preheat oven to 400 degrees F
-Melt butter in a saucepan over medium heat
- Continue to cook and stir constantly until butter is a light brown/ amber color *
(Mine took about 4 minutes, but be careful not too cook too long or it will burn)
-Transfer to a bowl and let cool about 10minutes
-In a large mixing bowl combine brown sugar, milk, egg, and browned butter. Stir until combined.
-Stir in flour, baking soda, and salt
Drop dough by rounded tablespoons (or use a small cookie scoop) onto a greased cookie sheet.
-Bake 9-11 minutes or until edges start to turn brown (mine took about 9 minutes)
(rotate cookies half way through baking)
-Cool for 2 minutes on cookie sheet before removing to wire rack to cool completely.
-Once cookies are cool add the caramel icing. ENJOY!
*Butter is browned when it turns a light brown/amber color and will have a slight nutty smell to it. Be careful not to burn. When butter starts to turn color take it off the heat immediately as it browns pretty quickly once it starts turning color.
For the Icing:
-In a saucepan melt butter over medium high heat.
-Once butter is melted, stir in brown sugar
-Heat to a boil and add in the milk
-Bring the mixture back to a full boil
-Remove mixtue from heat and pour into another bowl
-Let cool at least 30 minutes
-Slowly stir in powdered sugar
-Ice your cookies!
**Any remaining icing can be store in the fridge for 3-4 days or frozen for later use
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