2/3 cup butter, softened
1 ½ cups light brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup sour cream
Preheat oven to 350°F. Prepare 2 baking sheets by lightly greasing them. **Skip the parchment this time, the cookies need the metal contact to brown and will otherwise stick to the parchment.
Combine flour, baking powder, baking soda and salt in a medium bowl. Whisk to combine and set aside.
In the bowl of a electric mixer, blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light.
Add ½ of flour, mix well. Mix in sour cream. Add remaining flour. Mix to combine.
Using a 1 tablespoon scooper (or a rounded teaspoon utensil) drop cookie dough onto prepared baking sheet. Bake for 8-10 minutes until golden brown. Remove and allow to cool on baking sheet for 5 minutes and transfer to cooling rack and allow cookies to cool completely (or eat immediately). Frost with Brown Butter Frosting.
Brown Butter Frosting
¼ cup unsalted butter
1 ½ cups powdered sugar
¼ cup milk
Melt butter in a saucepan over medium heat until it turns golden. Keep an eye on your pan, it goes from start to burnt pretty quick. Remove from heat. Add powdered sugar and milk. Beat with electric mixer.
Drizzle over cookies.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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