Brown Butter Churro Cookies
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cinnamon sugar (for coating)
Directions
- Brown the Butter: In a saucepan, melt the butter over medium heat. Once melted, continue to cook, swirling the pan occasionally until the butter turns a deep golden brown and gives off a nutty aroma. Remove from heat and let it cool to room temperature.
- Prepare the Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine cooled brown butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't over-mix.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
- Shape the Cookies: Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Bake: Place coated dough balls onto parchment-lined baking sheets, leaving space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes. Transfer to wire racks to cool completely. Serve and enjoy these delightful Brown Butter Churro Cookies!
