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Brown Butter Cornbread Cookies

by Karen Curtis | Apr 7, 2025 | Youth Gour-Made Blog | 0 comments

Brown Butter Cornbread Cookies Ingredients: 3/4 cup unsalted butter, browned 3/4 cup white granulated sugar 1/4 cup light brown sugar 2 large eggs, room temperature 1 tsp vanilla extract 1 1/4 cups all-purpose flour 1 cup yellow cornmeal 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt Honey Buttercream Frosting 1/2 cup unsalted butter, softened 1/4 cup honey, plus more for drizzling on top 2 1/2 cups powdered sugar, sifted 1 tsp pure vanilla extract flaky sea salt , for sprinkling Cornbread Cookies Melt the butter slowly in a small saucepan over low heat. You'll notice it starting to foam and then release a very nutty, fragrant aroma. Stir until the butter turns a golden amber color, with toasty bits on the bottom of the pan. Pour the butter into a large bowl. Then, place it in the fridge for 25-30 minutes or until it has the texture of softened butter. Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a separate bowl. Set aside. Using a paddle attachment, beat the softened brown butter with the sugar and brown sugar until light and fluffy, about 2-3 minutes. Mix in the eggs and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Use a 1.5 ounce ice cream scoop to portion the dough onto a parchment-lined baking sheet. Then, cover with plastic and chill for 1-2 hours, or overnight. Preheat oven to 375℉. Place 6 cookies onto a baking sheet, lined with parchment paper. Bake for 10-12 minutes, until the edges are set and the centers are slightly puffed. Allow the cookies to cool on the pan for 5 minutes, before transferring to a wire rack. Honey Buttercream Frosting Place the softened butter and honey in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until well combined, about 1 minute. Then, gradually add the powdered sugar, followed by the vanilla extract. Next, increase the speed to high and beat for 1-2 minutes until the frosting

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