I know, right?
This recipe is responsible for the involuntary consumption of approximately three dozen cookies in the past two weeks. All by myself.
I will admit right now that this recipe may not be for everyone. It's extremely rich. The only reason I could singlehandedly consume half the batch as soon as they were out of the oven is because my stomach has gradually built up a tolerance. Some might take one or two bites and daintily claim that it's just too sweet. But whatever, more for you, right?
I mean seriously, do you know what happens to butter when you put it in a skillet? It's magical, you should try it. And it's not just that rich, dark, spicy taste- It's the texture too. I like my cookies to be soft and chewy in the center and a little bit firmer on the outside with the tiniest hint of crunch at the edge. Add in the gritty coating of sugar and spice on the outside and... it's.... I can't even... just......
*snaps back to reality*
Right, the recipe. Here we go.
Browned Butter Cookies with Spiced Buttercream
Adapted from SweetPeasKitchen.com
- 14 TB butter (1 3/4 sticks)
- 1/4 c sugar
- 2 3/4 c dark brown sugar
- 2 c flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 TB vanilla
- 5 TB cinnamon
- 5 TB pumpkin pie spice (you can substitute nutmeg and ginger instead)
- can buttercream frostings
Preheat oven to 350 degrees.
Mix the sugar, 1/4 cup of the brown sugar, a TB of cinnamon, and a TB of pumpkin pie spice in a small bowl and set it aside. This will be used to roll the cookie dough in before baking.
In a medium bowl, mix the flour, baking soda, baking powder, 2 TB cinnamon, and 2 TB spice, set aside.
When the butter has cooled for about fifteen minutes, add 2 cups brown sugar, vanilla, 1 egg, and the yolk of the other egg. Mix on low speed just until combined, about 30 seconds.
Add the flour mixture, mix on low speed just until combined, about 30 seconds.
Scoop out small balls of dough and roll in the bowl of sugar mix. Bake 10 minutes.
For the frosting, mix 1/2 cup brown sugar, 2 TB cinnamon, and 2 TB spice into the can of buttercream frosting. Wait until the cookies are completely cool to frost, if you can stand it!