Brown Butter Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 34 cookies
These Salted Caramel Ice Cream Sandwiches are perfect for those hot summer days when you need a little refreshing sweetness in your life. The caramel and salted ice cream with brown butter cookies is enough to make your mouth water!
- 6 oz unsalted butter, cubed (3/4 cup)
- 2 cups + 2 tbsp all-purpose flour
- 2 tbsp corn starch
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Place the butter in a medium saucepan over medium heat. Allow it to melt and come to a gentle boil. Continue to cook it, stirring occasionally and scraping the bottom of the pan, as it grows darker in color. After about 8-10 minutes it should be golden brown and fragrant, with brown bits on the bottom. Remove the pan from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.
While you wait for the butter to cool, mix together the flour, corn starch, and salt in a small bowl. Set aside.
Once the butter is cool, add the sugars to the mixing bowl and mix everything together on medium speed until fluffy and well-mixed. Add the egg and vanilla, and mix again. Finally, stop the mixer and add the dry ingredients. Mix together on low just until the drys are nearly incorporated and just a few streaks of flour remain. Finish mixing everything with a spatula, scraping the bottom and sides of the bowl.
Divide the dough in half and press each into a thin disc, wrapping well with plastic wrap. Refrigerate until firmer but not hard, about 30 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Place a disc of dough between two sheets of parchment or waxed paper, and roll out until it is less than 1/4-inch thick. (I did not need to add any extra flour during the rolling process, but you may find a light dusting helps.) Cut the dough into circles or squares about 2 1/2 inches across and place them on a parchment-lined baking sheet. Put the sheet in the freezer for 10 minutes before baking to help the cookies hold their shape.
Bake the trays of cookies for about 10 minutes, until the edges take a little color and they have lost the raw shine in the middle. You want them to be somewhat soft after baking, so don't over bake until they're hard and crispy--that will make it too difficult to eat your ice cream sandwiches! Let the cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely. Re-roll scraps of dough together to cut out more cookies. If at any point it becomes too warm to work with, chill it briefly in the refrigerator until you can once again roll and cut cookies easily.
Assemble the sandwiches once the cookies are fully cool. Place a scoop of salted caramel ice cream on top of one cookie, and add a second cookie on top. Press down gently until the ice cream comes to the edges of the cookie, and serve immediately. The cookies get quite hard when frozen, so this is one ice cream sandwich best served with room temperature cookies.
Calories: 90kcal | Carbohydrates: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 54mg | Potassium: 15mg | Sugar: 6g | Vitamin A: 130IU | Calcium: 6mg | Iron: 0.4mg