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Browned Butter Crinkle Cookies with Salted Caramel Frosting

Browned Butter Crinkle Cookies with Salted Caramel Frosting
  • Meal


  • Cusine



1 cup salted butter

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

1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping

1/4 cup butter

1/2 tsp vanilla extract

2 cups powdered sugar

3/4 tsp coarse sea salt


Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally . Pour butter into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 - 25 minutes. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine. Slowly add in dry ingredients and mix just until combine. Scoop dough out 1 1/2 Tbsp at a time and form into balls , then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following . Store cookies in a single layer in an airtight container. .