Food

Brown Butter Pumpkin Cookies

I am kind of obsessed with recipes. When we moved I had packed boxes upon boxes of cookbooks and folders stuffed with recipes. I have tried to put it more online these days because the paper inventory could drive you crazy. However, there is nothing like flipping through a cookbook and finding something new to make. That is one of my favorite parts of B. Perdy, finding new recipes from the amazing women we get to meet, and then hearing the stories that accompany each one of those. After listening to the background behind these special recipes somehow makes the taste a little better.

When the lovely Suzy Mills and Chelsea Skye Netter co-owners of the beautiful Sanctuary South store shared their go-to cookie recipe my heart melted. The idea of any type of cookie being covered in a sweet, nutty browned butter frosting is too much! Not to mention if the cookie is a pumpkin one. As Chelsea says, “it’s so good it’s wrong.” It’s true, y’all trust me on this.

 

 

Brown Butter Pumpkin Cookies

2/3 cup granulated sugar

2/3 cup packed brown sugar

3/4 cup butter or margarine, softened

1 tsp. vanilla

1/2 cup pumpkin (can be canned)

2 eggs

2-1/4 cups all purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

Browned Butter Frosting

3 cups powdered sugar

1 tsp. vanilla

4 Tb. milk

1/3 cup butter (do not use margarine or spread)

 

Preheat oven to 375. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with an electric mixer on medium speed. Scrape bowl occasionally until it is all well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

Drop heaping tablespoons of dough onto ungreased cookie sheets. Bake 10-12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

For the frosting:

In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make the frosting creamy and spreadable. Generously frost cooled cookies.

Enjoy! xoxo, Carrie

 

 

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