Description
These kluten inspired cookies are delicious. The brown butter gives the cookie so much flavor. Letting the dough marinate in the refrigerator overnight also helps to add flavor.
Ingredients
Scale
Instructions
- First you need to make the brown the butter. Put your butter in a skillet on the stove and heat it on medium heat.
- It will melt and then start to bubble and foam. Stir constantly and watch your butter closely so it doesn’t burn. The time between brown butter and burnt butter is short. The milk solids will separate from the butterfat and the milk solids will brown. Once you see the butter turn golden (it takes about 8-10 minutes depending on how much butter you are browning), the foam subside slightly and the milk solids toast on the bottom of the pan remove immediately from the stove. Pour into a liquid measuring cup, being sure to scrap off all the brown bits on the bottom of the pan. Those are the toasted milk solids and that’s what gives the brown butter it’s rich and nutty flavor.
- Now place the butter in the fridge so that it can solidify again. If you want to speed up the process, you can put it in the freezer for a while.
- In a container with a lid, mix together the eggs, raisins and vanilla. Put the lid on the container and put it in the fridge to soak for 1 hour.
- In a large mixing bowl, mix together flour, cornstarch, baking powder, baking soda, sea salt and cardamom.
- Once your butter has solidified, put it in your mixing bowl.
- Cream the butter and sugars together.
- Add maple syrup.
- Add the egg, raisin and vanilla mixture and stir until combined.
- Gradually add in the dry ingredients and stir until combined.
- You can bake these cookies right away, but I would recommend chilling the dough overnight. This will help to marinate the flavors.
- Scoop dough onto a silpat lined baking sheet using a #24 scoop.
- Bake at 350 degrees Fahrenheit for 10 to 11 minutes
Notes
- You can just use butter if you don’t want to make the brown butter. I know it’s a lot of work, but it’s totally worth it.
- These cookies are freezer friendly.
- Option 1: Freeze them before you bake them. Scoop your dough onto a baking sheet lined with parchment paper. Make sure the scoops don’t touch. Put the baking sheet in the freezer and freeze them for a couple of hours. Once they are frozen enough that they won’t stick together, you can place all the scoops into a gallon freezer bag or other freezer safe container. When you are ready to bake them, take out your desired amount of cookies, place them on a silpat lined cookies sheet, and let them thaw for 10 minutes. Bake as directed adding a minute or two.
- Option 2: Bake the cookies, let them cool completely, then place them in a freezer safe container or freezer bag and freeze them. I prefer this option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: dessert