Just wait until you bite into one of these Sour Cream Brown Butter Cookies. They are soft and thick and are just like tender little cakes with a divine brown butter icing. My friends literally beg me to make these cookies and I’ve made them a zillion times. I dare you to make these and eat just one!
For the Cookies
- 2 1/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick unsalted butter, softened
- 2 large eggs, room temperature
- 1 1/2 cups sugar
- 2 teaspoons pure Vanilla extract
- 1/2 cup finely chopped pecans
- 8 ounces sour cream
For the Icing
- 1 stick real butter
- 1 teaspoon pure Vanilla extract
- 2 cups powdered sugar, maybe a little more if needed
- 2–3 tablespoons water as needed to thin icing
- Pecan halves for tops of cookies, optional
- Preheat oven to 350 degrees.
For the Cookies
- Grease cookie sheets with solid Crisco shortening, (including non stick pans).
- Mix dry ingredients, except sugar, in a medium bowl and set aside.
- In the bowl of a stand mixer, using the paddle attachment, (or use a hand mixer), cream the butter on medium speed until it is light and creamy.
- Add the eggs, sugar and vanilla. Mix on medium speed until the mixture is combined and becomes light and fluffy.
- Add dry ingredients and mix on medium speed for a few seconds, just to incorporate. Do not over mix.
- Add sour cream and pecans and mix once again, just to incorporate.
- Using a large cookie scoop, drop scoopfuls of dough onto greased cookie sheets. Bake for approximately 20 minutes or until cookies are light brown on top. Using a metal spatula, immediately remove cookies from cookie sheets and transfer to a wire cooling rack. Note: Cookies will stick to cookie sheets if they are not immediately removed.
For the Icing
- Melt butter in a medium pan over medium heat. Whisk butter constantly until the butter turns an amber color. This will take at least 3-4 minutes. Do not let butter get darker than an amber color or it will burn. Remove immediately from heat.
- Add the vanilla, powdered sugar and one tablespoon of the water. Whisk until the icing is very smooth. It will be thin.
- Using an offset spatula, spread the icing over the tops of cookies and place a pecan half on top of each cookie, if desired. (I do this to let people know that there are nuts inside of the cookies). If icing starts to become thick while using, whisk in a little bit of the water.
- Let icing set up on cookies before storing. Store in an airtight container with wax paper between layers.
- Cookies will keep for up to one week.
- Prep and cook times include making the icing.
- Yield is for large cookies. I used a large cookie scoop to drop cookie dough onto the cookie sheets.
- Make sure you have a thin metal spatula for removing these cookies from the cookie sheet and remove them immediately after taking them from the oven.