Friday, 10 February 2017

Brown Butter Sprinkle Cookies.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have cookies for your weekend!
And, not just any old cookies.
Today, we're baking sprinkle cookies with brown butter. You guys know, I love anything with brown butter.

So when I came across these cookies that used brown butter as their base, I had to give them a go

I've included step-by-step instructions on browning the butter. It's pretty simple once you've got the hang of it. The nutty, almost caramel-like butter is the base to this recipe along with both caster and brown sugar. Caster for crunch and the soft brown sugar for additional flavour.

The cookie dough is rolled into balls before each one is dunked headfirst into sprinkles. I love using rainbow sprinkles but my favourite are the hundreds and thousands. They add an extra crunch to a cookie that is soft, chewy and perfect at your next tea session.

Cookies Without Chocolate, previously: oatmeal raisin cookies // spicy gingerbread cookies // snickerdoodle cookies // zesty butter cookies // golden sultana and cranberry oatmeal cookies

A Simple List of Ingredients:
1. Unsalted Butter
2. Caster Sugar
3. Soft Light Brown Sugar
4. Vanilla Essence
5. An Egg
6. Bicarbonate of Soda
7. Salt
8. Salt
9. Plain Flour
10. Sprinkles

Bismillah, let's begin!

These are brown butter cookies and so, we begin by browning our butter. I like to use a light-coloured pan for this so I can see how brown the butter is getting.

Into the pan, place 230g Unsalted Butter, cubed.

Put the pan over a low heat.

And, let the butter melt.

Once it has melted, turn up the heat.

Cook, stirring and swirling every now and then, until the butter no longer makes any noise and is golden brown and foamy.

Like this! It should take around 5-10 minutes. Don't leave the pan unattended as the butter browns faster than you might think.

Remove the pan from the heat.

Pour the brown butter into a large mixing bowl and let it cool for 5 minutes. I strained mine but you can leave it as it is.

Once the butter has cooled a little, it's time for the sugar.

Caster for crunch and brown for flavour.

Add in 150g Caster Sugar.

And, 150g Soft Light Brown Sugar.

You can mix this cookie dough by hand or in a stand mixer. I used an electric hand mixer.

Beat the butter with the sugars until well combined.

Then, add in 2 teaspoons Vanilla Essence.

And, 1 large Egg, preferably at room temperature. To do this, I like to take the egg out of the fridge first before I do anything else.

If you've forgotten to take the egg out of the fridge early, I'm sure you'll get away with it.

Beat in the egg and the vanilla.

Next, add in 1 teaspoon Bicarbonate of Soda and 1/2 teaspoon Salt.

Along with 250g Plain Flour.

Beat until well combined.

Next, let's shape the dough. I used a mini ice cream scoop measuring around 1 tablespoon. I have this set!

To make one cookie, scoop out 1 tablespoon worth of dough.

Roll into a ball and flatten slightly.


Then, it's time to dunk the ball into sprinkles. I used both rainbow sprinkles and hundreds and thousands. You can use both or either.

My favourite are the hundreds and thousands. Dunk the cookie ball into the sprinkles and press slightly so that they stick.

You can dunk one side like I did or roll the entire ball in sprinkles.

Set the ball aside on a tray/plate and continue scooping, rolling and dunking the rest.

For me, this recipe made 26 cookies. Once the balls have been rolled and dunked, we're going to chill them in the fridge before baking but you can freeze them at this point and bake when needed.


Place the balls on a tray or plate and chill in the fridge for 30 minutes. This will help firm up the dough before baking.

When you're ready to bake, pre-heat the oven to 180C. Line a few baking trays with paper and place on the cookie balls, a few inches apart. I used this baking tray and was able to fit on 8 cookies per tray.

Bake the cookies for 12 minutes until lightly golden brown.

Let the cookies cool on the tray for 5 minutes before touching them. They will seem too soft at first but as they cool on the tray, will firm up.

My favourite cookie up there! ↑


After 5 minutes, carefully move the cookies to a wire rack to cool further and continue baking the rest.

The cookies should be lightly golden on top.

And, a little darker underneath.

These cookies taste best fresh when they are lovely and soft. They will harden as they cool which makes them perfect to dunk into tea.

These cookies are sweet, buttery and a joy to bake and eat. Store in an airtight container for a few days. I used this one.

Brown Butter Sprinkle Cookies.

Prep Time: About 30 minutes.
Bake Time: About 12 minutes per tray.
Serves: Makes 26 cookies.

Ingredients

230g Unsalted Butter, cubed
150g Caster Sugar
150g Soft Light Brown Sugar
2 teaspoons Vanilla Essence
1 large Egg, at room temperature
1 teaspoon Bicarbonate of Soda
1/2 teaspoon Salt
250g Plain Flour
Sprinkles, as needed

Brown the butter:
Place the butter into a light-coloured saucepan. Melt over a low heat then turn the heat up. Cook, stirring and swirling every now and then, until the butter no longer makes any noise and is golden brown and foamy. Pour into a bowl and set aside to cool for 5 minutes. You may strain it too, if you prefer the butter smooth.

Make the cookie dough:
To the brown butter, add in the caster sugar and brown sugar. Beat with an electric hand mixer or by hand until well combined. Beat in the vanilla and egg. Finally, beat in the bicarbonate of soda, salt and plain flour.

Scoop and sprinkles:
Scoop the cookie dough with a small ice cream scoop - around 1 tablespoon per cookie. Roll into a ball and flatten slightly. Dip the cookie into the sprinkles. You can dip the whole cookie ball or just one side.

Chill the cookie balls:
Place the cookie balls into the fridge for 30 minutes. You can even freeze them at this point, and bake when needed.

Bake:
Pre-heat the oven to 180C. Line two baking trays with baking paper. Place the cookie balls a few inches apart. I baked 8 cookies per tray. Bake the cookies for 12 minutes until lightly brown. Cool for 5 minutes on the tray then cool on wire racks.

Eat and store:
These cookies are best fresh when they're soft. They do harden up as they cool which makes them great for dunking into tea or coffee. Store in an airtight container.

{adapted from sally's baking addiction}

This Time One Year Ago:
umrah 2016.

This Time Two Years Ago:
guacamole + roasted cherry tomatoes + soft boiled eggs (on toast!)

This Time Three Years Ago:
lamingtons.

This Time Four Years Ago:
spicy fish pakoras.

Keep me in your duas please, and enjoy your sprinkle cookies!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

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