Brown Butter Cookie Cake

Preparation: 1 hour
Bake time: 20-25 minutes
Yield: 1 9-inch cookie cake (6-8 svg.)


Brown Butter Cookie Cake
230g all purpose flour
1 tsp. baking soda
10g corn starch
1 tsp. salt
226g unsalted butter (2 sticks)
160g dark brown sugar
70g granulated sugar
1 egg plus 1 egg yolk, room temperature
1 1/2 tsp. vanilla extract
250g semi-sweet chocolate (chips or chunks)

Brown Buttercream Frosting
113g unsalted butter (1 stick)
227g powdered sugar
2 tbsp. milk of choice
1/4 tsp. salt

Instructions

Brown Butter Cookie Cake
In a large saucepan, combine add the 226g of butter for the cake and the 113g butter for the brown buttercream. Place the heat on medium-low, and occasionally stir until the butter melts, and eventually starts to brown. Once the butter is an amber-brown color and has a nutty aroma, take the butter off of the heat and pour it into a heat-safe bowl. Leave the butter to cool in the fridge for 20-30 minutes, until it is not hot any more but not solid.

Preheat the oven to 350F/180C. Grease a 9-inch circle pan and set aside.

In a small bowl, whisk together the flour, baking soda, corn starch, salt, and chocolate chips. Set aside.

Once the brown butter has cooled down, transfer 170g of the butter to a large bowl. Whisk in both the brown and granulated sugar. Whisk in the egg until it is well combined with the mixture, then whisk in the egg yolk and the vanilla extract until it is well combined. Dump the flour mixture into the bowl, and mix until the flour is just fully incorporated with the mixture. Pour the dough into the greased circle pan. Bake the cookie cake for 20-25 minutes, until the edges are golden-brown and the middle of the cookie is set. Leave to cool before frosting.

Brown Buttercream Frosting
While the cookie is cooling, take the rest of the brown butter out of the fridge to come to room temperature. The butter should be solid, not liquid. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for one minute. Scrape down the sides of the bowl with a rubber spatula, and begin to slowly beat in the powdered sugar until it is fully combined with the butter. Scrape down the sides of the bowl and add in the milk and salt, mixing until combined. Transfer the butter to a piping bag and pipe onto the cookie cake once it has fully cooled. Serve and enjoy!


Storage
Store the cookie cake in an airtight container at room temperature to be enjoyed for up to three days after baking.

If you make this recipe for brown butter cookie cake with brown buttercream frosting, I would love to see it and know what you think! Tag me on instagram @doughlights and use the #doughlights. Thanks for stopping by!

Vanilla Soft Frosted Sugar Cookies

These soft frosted sugar cookies are a great homemade version of your favorite store bought cookies! Topped with both a vanilla bean and a raspberry vanilla bean frosting, these are a fun and delicious treat. Feel free to use your favorite freeze dried fruit in place of the raspberry!

Yield: 13 cookies
Preparation: 1 hr + 2 hr. chill time
Bake time: 13 min.


Vanilla Soft Sugar Cookies
300g all purpose flour (2 1/2 c.)
21g cornstarch (3 tbsp.)
1/2 tsp. baking powder 
1/2 tsp. baking soda 
3/4 tsp. salt 
170g unsalted butter, room temperature (3/4 c.)
190g powdered sugar (1 2/3 c.)
2 eggs, room temperature
5g vanilla bean paste (1 tsp.)

Vanilla Bean and Raspberry Frosting
170g unsalted butter, room temperature (3/4c.)
265g powdered sugar (2 1/2 c.)
1 tbsp. milk
10g vanilla bean paste (2 tsp.)
3g freeze dried raspberries, crushed and sifted

Instructions

Vanilla Soft Sugar Cookies
In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until light and fluffy, approximately 3 minutes.

Scrape down the sides of the bowl. Add in one egg and beat until combined, approximately 30 seconds. Scrape down the sides of the bowl again and add in the egg and vanilla. Beat for an additional 30 seconds.

Add in the flour mixture and stir until the flour is just combined. Cover the dough with plastic wrap and place into the fridge to chill for at least 2 hours, up to overnight.

30 minutes before baking, take the dough out of the fridge and leave on the counter. Preheat the oven to 325F and line a baking sheet with parchment paper. Measure out 50g of dough per cookie (~3 tbsp. scoop), and shape into a circle that is 2” wide and 1/2” thick. Leave at least 2” space between each cookie. Bake for 13 minutes or until the edges are lightly golden brown and the middle of the cookie is almost set. Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.

Vanilla Bean and Raspberry Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is smooth. Scrape down the sides of the bowl and slowly add in the powdered sugar until it is fully combined with the butter, then beat on medium speed for 2 minutes. Add in the milk and vanilla and beat until combined.

Transfer half of the frosting to a piping bag. To the other half, beat in the sifted freeze dried raspberries. Transfer the raspberry frosting to a piping bag. Pipe the frostings on to the cookies as desired and top with sprinkles. Serve and enjoy!


If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Gingerbread Snickerdoodles

These snickerdoodle cookies are flavored with molasses and coated with warm spices and sugar. They also have perfectly crispy edges and a soft and chewy center!

Preparation: 30 min.
Bake time: 11 min.
Yield: 13 cookies


Gingerbread Snickerdoodles
240g all purpose flour (2 c.)
1 tsp. baking soda
½ tsp. cream of tartar
½ tsp. salt
141g unsalted butter, room temperature (10 tbsp.)
105g light brown sugar (½ c.)
100g granulated sugar (½ c.)
40g molasses (2 tbsp.)
1 egg, room temperature
1 tsp. vanilla extract

Gingerbread Sugar Mix
100g granulated sugar (½ c.)
1 ¼ tsp. ground ginger
¾ tsp. ground cinnamon
¼ tsp. ground cloves

Instructions

Gingerbread Snickerdoodles
Preheat the oven to 350F/180C. Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and both sugars until the mixture is light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl and add in the molasses, egg, and vanilla extract. Beat until well combined, approximately 30 seconds. Scrape down the sides of the bowl again and pour in the flour mixture. Stir the mixture together on low speed until the flour is just fully incorporated with the mix.

Gingerbread Sugar Mix
In a small bowl, whisk together the sugar, ground ginger, ground cinnamon, and ground cloves. Use a medium-sized cookie scoop (3 tbsp.) to scoop out the cookies. Roll each cookie dough ball in the sugar mix. Place the cookies onto the parchment lined baking sheet at least 2 inches apart.

Bake for 11 minutes or until the edges are crispy and the middle is almost set. Leave the cookies on the baking sheet for an additional 5 minutes before moving them to a wire rack to finish cooling. Serve and enjoy!


Storage
These cookies will be best enjoyed on the day that they are baked, but will keep well for up to three days after baking in an airtight container at room temperature. Enjoy!

If you make these gingerbread snickerdoodles I would love to see them and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies are my absolute favorite, so obviously I had to a share a recipe with all of you! These cookies are perfectly soft, chewy, flavorful, and super easy to make!

Preparation: 1 hr. (includes chilling)
Bake time: 11 min.
Yield: 14 cookies


Oatmeal Chocolate Chip Cookies
240g all purpose flour (2 c.)
80g rolled oats (1 c.)
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
170g unsalted butter, room temperature (3/4 c.)
185g light brown sugar (3/4 c. + 2 tbsp.)
50g granulated sugar (1/4 c.)
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract
180g chocolate chips of choice (1 c.)

Instructions

In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, salt, and chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Add in the egg and mix on low speed until combined, approximately 30 seconds. Add in the egg yolk and vanilla and mix on low speed until combined. Scrape down the sides of the bowl, and add in the flour mixture. Mix on low speed until just combined, being careful to not over-mix.

Scoop out the dough using a medium-sized cookie scoop (~3 tbsp.). Place on a parchment-lined sheet and cover loosely with plastic wrap. Chill in the fridge for at least 30 minutes, up to overnight. Preheat the oven to 375F/190C.

Place the cookies about 2 inches apart from each other on a parchment-lined baking sheet. Bake for 11 minutes or until the edges are golden and the cookies are set in the middle. Leave on the baking sheet for 5 minutes before transferring to a wire rack to cool. Enjoy!


Storage
These oatmeal chocolate chip cookies will be best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days.

If you make this recipe I would love to see it and know what you think! Tag me on instagram @doughlights and use #doughlights