LEMONY BROWN-BUTTER CRINKLE COOKIES
Lemon zest and juice add brightness and cut the richness of the brown butter in these cookies. You can make the dough up to two days in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h55m
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; transfer to a large heatproof bowl and let cool 10 minutes. Meanwhile, whisk together flour, baking powder, cinnamon, and salt in another bowl. Stir granulated and brown sugars into brown butter until combined, then stir in eggs, lemon zest and juice, and vanilla. Add flour mixture; stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days.
- Preheat oven to 350 degrees with racks in upper and lower thirds. Place confectioners' sugar in a bowl. Scoop 1 tablespoon dough and roll into a ball between your palms; toss with confectioners' sugar (do not shake off excess). Transfer to a parchment-lined baking sheet. Repeat with remaining dough and confectioners' sugar, leaving 1 inch between each cookie (you will need 2 baking sheets). Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on a wire rack 5 minutes, then carefully transfer to rack; let cool completely. Store in a single layer in an airtight container up to 2 days.
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Noorullah achkzay
[email protected]These cookies are a must-try! They're so delicious and they're sure to impress your friends and family.
Arshad Hayat Khan
[email protected]I'm not a baker, but these cookies were easy to make and they turned out great! I'll definitely be making them again.
Arif Assar
[email protected]These cookies are the perfect balance of sweet and tart. I love the way the lemon and brown butter flavors complement each other.
Mebra Nakafeero
[email protected]I've never made crinkle cookies before, but these were a great first attempt. They turned out perfectly and they taste amazing!
Mian Sajawal
[email protected]These cookies are so easy to make, and they're so delicious! I love the combination of lemon and brown butter.
Queen
[email protected]I'm not a huge fan of lemon desserts, but these cookies were surprisingly good. The lemon flavor is subtle and not overpowering. I'll definitely be making these again.
Chandi Jutt
[email protected]I've made these cookies a few times now and they're always a hit. My friends and family love them!
Craig Davis
[email protected]These cookies are so soft and chewy, I can't stop eating them! The lemon flavor is perfect, and the brown butter adds a nice touch of richness.
Foyez Ahmed Foad
[email protected]I was a bit skeptical about the brown butter, but it really adds a nice depth of flavor to these cookies. They're so good!
Trevor Crain (Openize)
[email protected]These cookies are delicious! The lemon and brown butter flavors are a perfect combination. I will definitely be making these again.
Shaik Asif
[email protected]I made these cookies for a party and they were a huge success! Everyone loved them. They're so easy to make too, which is a bonus.
Josefina Castelan
[email protected]These cookies were a hit with my family! They're so soft and chewy, with the perfect amount of lemon flavor. The brown butter adds a nice nutty flavor that really takes them over the top. I'll definitely be making these again soon.