I've already spoken about my newly found appreciation for browned butter and I'm trying to source more recipes that I can use it in, but then I figured that the best way to use it would be with some plain old sugar cookies! I wanted to see if the nutty butteriness flavour really did shine through so I decided to whip up some cookie cups.
I used a standard sugar cookie recipe and replaced the butter with my browned version. I made the browned butter the night before and let it cool before using and there was no problem with this substitution in my recipe.
Of course I couldn't make any old plain cookies, and after creating an epic sprinkle covered cake a few days before, I decided to use up some of the leftover sprinkles and make these into funfetti cookie cups!
I have the Lakeland Mini Muffin pan and it's perfect for bitesize cookie cups. You need to make sure you grease the tin REALLY WELL and maybe even use mini cupcake liners if you're worried about the cookies sticking. As a guide, I used about a walnut piece size of cookie batter in each cup and I did not refrigerate my dough before baking (which is what I normally do with cookies).
I used used self raising flour in this recipe as I wanted the cookies to puff up and then collapse again whilst they were cooling as this provides a handy little buttercream 'well' for us to fill later. If the cookies don't form that cup shape then just use the end of a small rolling pin to indent them as you take them out of the oven.
Browned butter funfetti cookie cups - makes approx 12 cookie cups
- 110g browned butter, cooled
- 125g self raising flour
- 225g caster sugar
- 1 egg (room temp)
- 1/2tsp baking powder
- 1/4tsp salt
- 1/2 tsp vanilla bean paste (you can also sub this for almond extract)
- Sprinkles (optional)
- Preheat oven to 350f/180c. Grease your muffin tray with butter and flour or use mini muffin cups to prevent the cookies sticking.
- Make browned butter as per instructions here. If you're making it to use straight away then let it cool for 15-20mins before using.
- In a bowl whisk (or sieve) together flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, egg, and vanilla. Add the butter.
- Add flour mixture to wet mixture and mix until all flour is combined. Add sprinkles.
- Drop walnut sized pieces of dough into each muffin cavity and pop into the oven for approx 12mins. Keep an eye on the cookies and make sure they have puffed up nicely and are slightly browned around the edges.
- Remove cookies from oven and allow to cool before removing. If you try to remove them when they're still hot they will fall apart.
- Cool cookies on a wire rack and fill with the buttercream of your choice! I used vanilla bean buttercream but any flavour would be divine.
I'm sending this recipe over to A Mummy Too for her weekly #recipeoftheweek!