Browned Butter Crinkle Cookies with Salted Caramel Frosting

Ingredients

• 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
• 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 3/4 tsp coarse sea salt, divided

Directions

1. Warm the butter in a medium saucepan set over medium heat. Continue cooking until it turns brown, giving the pan an occasional swirl; it will melt, sputter a little, foam, and then show golden bubbles with tiny brown flecks. As soon as you see those browned bits, take it off the heat so it does not burn. Pour the butter into a heatproof bowl, using a rubber spatula to get every bit of the browned butter from the pan. Set it aside until it feels just warm, about 20 – 25 minutes.
2. Preheat the oven to 350 degrees. In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda and salt together, then set the bowl aside.
3. Transfer the cooled butter to an electric stand mixer. Add 1/2 cup granulated sugar and the light-brown sugar, and mix until everything is evenly combined. Beat in the egg, egg yolk and vanilla until incorporated.
4. Add the dry mixture gradually, mixing only until the dough comes together. Portion the dough into 1 1/2 Tbsp scoops and shape them into balls; the dough may feel a little dry. Put 1/4 cup granulated sugar in a small bowl, then roll each dough ball in the sugar until coated all over.
5. Arrange the sugared dough balls on a Silpat-lined or greased baking sheet. With the bottom of a flat measuring cup or drinking glass, press each one gently to 1/2 inch thick. Bake in the preheated oven for 9-11 minutes.
6. Let the cookies rest on the baking sheet for several minutes, then move them to a wire rack to finish cooling. Once completely cool, spread each cookie with Salted Caramel Frosting and right away add a small pinch of sea salt to each one so it adheres before the frosting sets. Store the cookies in a single layer in an airtight container.