1tablespoonheavy creamor whipping cream - optional (only use as needed)
¼cupturbinado sugarfor rolling
Instructions
Brown butter
In a small saucepan over medium heat, melt butter and stir frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan. Continue to stir until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. The entire process will take about 5 to 7 minutes.
Remove butter from heat and pour into a bowl. Refrigerate for 15-25 minutes, or until butter is just solidified. You're looking for a room temperature or slightly cooler, solid butter.
Heidesand
In a bowl, add brown butter, sugar, and vanilla extract. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough will be slightly crumbly, but will hold together when pinched between two fingers. (If too much flour is measured in, or your home is very dry, the dough may need more moisture. To bring dough back together, add a tablespoon or more of heavy cream and mix to combine.)
Toss dough out onto wax or parchment paper and form into two logs, about 1 ½" wide. Refrigerate for an hour to chill and allow flavors to meld (up to 24 hours).
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into ¼ inch slices. Roll the edges in turbinado sugar and place 2 inches apart on prepared baking sheet.
Bake for about 12-14 minutes, or until cookies just begin to lightly brown around edges and the tops look set (baking times can vary based on your oven). Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack.
Video
Notes
*It is extremely important to measure the flour properly and not accidentally add too much. Either measure by weight using a kitchen scale (this is what I do and recommend), or stir and fluff your flour, then gently spoon into a measuring cup and level off with a knife. Scooping into a bin with the measuring cup compacts the flour and adds up to 25% extra flour, making your dough very dry and crumbly.
Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.