Nutty Brown Butter Sugar Cookies with Sprinkles

Ingredients

Tick the ingredients as you go

• 1 cup (16 Tbsp; 226g) unsalted butter
• 2 cups + 2 Tablespoons (265g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• Optional: sprinkles and/or nonpareils, for topping

Instructions

1. 1

   Cut the butter into slices and melt it in a light-colored skillet over medium heat, whisking now and then. After 5 to 8 minutes it will turn golden brown and smell nutty. Take it off the heat right away, pour it into a heatproof bowl and let it cool for 5 minutes.

   
2. 2

   In a medium bowl, whisk the flour, baking soda and salt together and set aside.

3. 3

   Add both sugars to the browned butter and beat on medium-high for about 1 minute. Beat in the egg and vanilla.

4. 4

   Add the dry ingredients and mix on low, gradually raising the speed to high, until combined. Expect a thick, slightly greasy dough.

   
6. 5

   Roll the dough into balls of about 1 Tablespoon each and dip the tops in sprinkles. Set them close together on a lined sheet or a couple of large plates, cover loosely with plastic wrap and refrigerate for 30 minutes.

   
7. 6

   Heat the oven to 350°F (177°C) and line the baking sheets.

8. 7

   Space the chilled dough balls about 3 inches apart and bake for 12 to 13 minutes, until the sides are lightly browned. Let them sit on the sheet for 5 minutes, then move to a rack to cool completely.