I’m obsessed with sprinkles. My husband will tell you that I pronounce them as sprankles. Don’t ask… I love my sprinkles with vanilla ice cream. And way before I had my first job at a Haagen-Dazs, my favorite dessert was their hand-dipped ice cream bars dipped in milk chocolate and five million sprinkles.
My other obsession, brown butter. So I’m taking sugar cookies to another level with brown butter.
Don’t burn the butter. I did and I had to start over. It’s very upsetting when you waste butter. Don’t waste butter like I did.
I used this nifty cookie scoop to ensure my cookies were all the same size.
Right out of the oven! First, I’m in love with convection, if your oven has that setting, use it. Second, the fine folks at Silpat overheard my conversation with Maria on twitter…she was shocked I had never used a Silpat before, so they emailed me and offered to send me a couple to try out.
Umm, I’m in love. I love that they are easy to clean up and the bottoms of my cookies didn’t get too brown, just the way I like it. They only fit a couple of my cookie sheets, so time for me to shop for new cookie sheets. Do you have a favorite brand?
They are thick & chewy!
Buttery and slightly nutty from the brown butter, I love these chewy cookies…and they have slight crunch from the sprinkles. These are my new favorite sugar cookies!
Yield: 16-18 cookies
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Everything's better with brown butter!
1/3 cup shortening
1/3 cup unsalted butter, browned
3/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sprinkles
Heat oven to 350 degrees.
Add butter to a saucepan and heat at medium. Don't let it burn. Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes. Set aside and allow to cool.
In the bowl of a stand mixer, add browned butter, shortening and sugar. Mix thoroughly until creamed together. Add egg and vanilla and mix thoroughly. Add sifted flour, baking powder and salt. Quickly mix until just combined, don't over mix. Add sprinkles and combine with a rubble spatula.
Using a medium cookie scoop, approximately 1.5 tablespoons, scoop dough balls and roll with your hands into a complete ball. Place onto a cookie sheet covered with a Silpat or parchment paper. Bake for about 10 to 12 minutes. Allow to cool on cooling racks.
Store your cookies in an airtight container with a piece of bread. The bread will dry up and keep your cookies soft.
I modified the original sugar cookie base recipe from these Soft Sugar Cookies.
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Disclosure: I was given a couple of Silpats to review & I’m in love. There are a few affiliate links in this post.