I didn't really plan on making these cookies until I saw them earlier this week on Pinterest. And even better, I had all the ingredients... except for those darned sprinkles! I only had heart sprinkles, and little pearl sprinkles.... wasn't gonna do for these little cookie loves. So yesterday the manchild and I walked down a couple streets (taking a quick stop at Gloria's for some gelato to share, of course) to our local grocery store and picked up some sprinkles. I couldn't wait to make these cookies!
There's just something about these bright colored sprinkles that screams PARTY to me. Friday in itself is a perfect reason to celebrate! The summer is winding down, so we're planning weekend activities here and there to make it count. We'll be sneaking a few of these cookies in our packs for our hike tonight to a waterfall up the canyon. Oh how I love summertime!
Now, these aren't just your ordinary sugar cookies. Have you ever tried browned butter? I hadn't, and I was anxious to see what all the fuss was about. It's amazing. Sure, it's just butter cooked a little longer. But there's just something perfectly dreamy about the rich nut flavor that results from such a simple process. And sprinkles? Can you ever get enough? What a fine cookie this turned out to be.
Brown Butter Funfetti Sugar Cookies
1/3 C shortening
1/3 C unsalted butter, browned
3/4 C sugar
1 t vanilla extract
1 3/4 C flour
1 t baking powder
1/2 t salt
3 T sprinkles
1. Preheat oven to 350 degrees.
2. To make browned butter: Slice butter in cubes, add to a saucepan and heat to medium. Stir with a wooden spoon until it melts completely. Watch butter very carefully, and continue to stir. When butter barely (just BARELY) begins to turn a darker yellow, remove from heat. Pour butter in a separate small bowl to cool. If it's a dark brown color, it's burned, and will taste likewise.
3. In your stand mixer, cream together browned butter, shortening and sugar.
4. Add egg and vanilla, mix thoroughly.
5. Add flour, baking powder, and salt. Mix until just combined - don't over-mix.
6. Add sprinkles and combine with a wooden spoon until they're evenly dispensed throughout mixture.
7. This cookie dough will make about 16 small-medium cookies... but I made mine smaller so we could have more! So mine were about 2 tablespoons of batter each. Roll them into small dough balls and place into a greased cookie sheet.
8. Bake for about 10 minutes. Allow to cool on a cooling rack. Store with a slice of bread to keep soft.
Recipe source: The Little Kitchen