Brown Butter Crinkle Cookies with Salted Caramel Frosting

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If there’s one thing I’ve made most in my life it’s these cookies. I swear this recipe has been on my blog like 3 times, but they are so good and I always have to share them.

First of all, the icing is too die for. I actually stood in my kitchen last night for a solid 5 minutes scraping the bowl, eating the icing and asked myself why don’t I do this more often.

Plus what I love about the actual cookie is how much you can taste the browned butter. For this recipe you brown the butter, which gives the cookie a nutty and rich tasting flavour. I used to be so scared of browning butter…I would always burn it, but with much practice I’m very good at it now!

These are such a tasty cookie to have with a cup of tea, so I recommend reading the rest and going to make yourself a batch!

I’ll be posting another post tomorrow night, with a new cake I’ll be making. One of my best friends is turning 19 on Sunday and she’s Irish, so she wants a shamrock themed cake, which will be fun to make! Have a wonderful weekend! 🙂

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Makes about 2 dozen

INGREDIENTS

Cookies

  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided

Directions

  1. Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it).
  2. Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
  3. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
  4. Slowly add in dry ingredients and mix just until combine.
  5. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat.
  6. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  7. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
Salted Caramel Frosting
  1. In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Cinnamon Crumb Banana Bread

To celebrate my new job as a baker at Whole Foods!!! Woot!!!

Couldn’t be more thrilled AND excited!!

AHHH!!!

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Ingredients:

    • 1 egg
    • 1 cup sugar
    • 1 stick unsalted butter, at room temperature
    • 1 teaspoon vanilla
    • 1/2 cup buttermilk
    • 2 overripe bananas, mashed
    • 2 cups all purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
Crumb Topping:
  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • pinch of salt

Directions:

  1. In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.
  2. In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.
  3. Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.

Adapted from: http://littlebitsof.com/

Whoopie Cookie Pies

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Ingredients

Cookies

  • 3 cups all-purpose flour
  • 3/4 cup dark cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups butter, room temperature
  • 2 cups granulated sugar, plus extra for the cookie tops
  • 2 large eggs
  • 1 teaspoon pure vanilla

Filling

  • 1 cup butter, room temperature
  • 2 cups icing sugar
  • 1 tablespoon pure vanilla

Directions

  1. Preheat the oven to 350 F
  2. Onto a large piece of parchment paper, sift together the flour, cocoa, baking soda, salt and baking powder. Set aside.
  3. In a stand mixer fitted with a paddle attachement, cream the butter and sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add the eggs one at a time and beat briefly after each addition. Scrape down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl again.
  5. Turn the mixer to low and add the dry ingredients and mix until fully combined.
  6. Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart. Fill a small bowl with granulated sugar. Press a drinking glass or flat bottomed mug onto a dough portion to make the bottom of the glass a little sticky with dough. Dip the glass into the bowl of sugar to coat and then press down slightly onto the dough again to transfer the sugar. Repeat for each cookie until they are all topped with sugar.
  7. Bake in the preheated oven for 15 to 17 minutes or until the cookies are firm around the edges but still slightly soft in the centre.
  8. Remove from the oven and transfer the cookies to wire racks to cool completely.
  9. Meanwhile, prepare the filing: In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until pale in colour. Add the vanilla, increase the speed to high and continue to cream until the filling is light and fluffy.
  10. When the cookies have cooled, turn 12 of them bottom side up. Spoon 2 heaping tablespoons of filling onto each. Place the remaining cookies on top and press down lightly until the butter cream has spread to the edges of the cookies. Stack them high on a cake plate and holler for your friends and family.

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Brown Butter Crinkle Cookies with Salted Caramel Frosting

PURE HEAVEN. Omgz, these are just like little pillows of salty, sugary, HEAVEN. I was having the hardest time NOT eating the frosting before I frosted them. 😉

Enjoy!ImageIngredients

  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided

Directions

  • Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it). Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
  • Slowly add in dry ingredients and mix just until combine.
  • Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  • Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
Salted Caramel Frosting
  • In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Chipit Cookie Bars (Christmas Baking Series!)

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For those coconut lovers out there… these are for you. They aren’t coconut overload but they have a nice layer on top. Again, these are a favourite in our house during the holidays.

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Ingredients:

1/2 cup Margarine
1-1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup (6 oz.) package Chipits Semi-Sweet Chocolate Chips
1-1/2 cups coconut
1 can sweetened condensed milk

Directions:

  1. Melt margarine in 13×9-inch pan. Sprinkle cracker crumbs evenly on top of margarine.
  2. Layer with chopped nuts, chips and coconut.
  3. Pour sweetened condensed milk evenly over coconut.
  4. Bake at 350F for 25 minutes or until lightly browned. Cool before cutting.

Makes one 13×9-inch pan.

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Let me know if you try this recipe out! Happy holidays.

Toffee Bit Squares (Christmas Baking Series!)

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Ladies and Gentlemen. (Actually, I’m not sure if any men read my blog but if there are men out there – HELLO!)

These.

Are.

Amazing.

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Image Ingredients

  • 1 cup butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 2 cups all-purpose four
  • 1 1/4 cups Chipits Skor Toffee Bits, divided
  • 2 cups Chipits Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350F. Line a 15-1/2 x 10-1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined.

2. Press dough evenly into prepared baking sheet. Bake for 18 to 20 minutes or until light brown; transfer pan to a cooling rack.

3. Immediately sprinkle chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2 to 3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.

TIP: Place the pan in the refrigerator for 45 minutes to 1 hour to set the chocolate faster.

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