When we are working from home we love a little afternoon pick-me-up. Especially when we have some homemade cookies on hand. We love using our new K-Café Single Serve Coffee, Latte & Cappuccino Maker because we can make all of our favorite coffeehouse drinks (including hot and iced lattes and cappuccinos), not just cups of coffee. It’s really easy too, all you have to do is brew your coffee, froth milk, and enjoy! We love that the frother is dishwasher safe, and that when we need an extra kick on some days we can use the Strong Brew function to increase the strength of our coffee. Our favorite is making flavored lattes, although you can also make cappuccinos and iced drinks! We paired our yummy caramel flavored latte with these very cute mini Brown Butter Sugar Cookies with a Raspberry Glaze. It’s nice to make a quick batch of cookies on the weekend for easy snacking all throughout the week. :)
Browned Butter Sugar Cookies with Raspberry Glaze
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted browned butter, cooled
- 1 cup sugar
- 1 large egg plus 1 large egg white, lightly beaten together
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 3 tablespoons seedless raspberry jam, slightly warmed
- 1 cup sifted powdered sugar
- ½ teaspoon vanilla extract
- 1 to 3 tablespoons milk, as needed
- sprinkles of choice, optional
- Preheat oven to 350˚F.
- In a large mixing bowl whisk together flour, baking powder and salt. Set aside.
- In a stand mixer, fitted with a paddle attachment, cream together browned butter and sugar until soft and fluffy.
- Add beaten eggs and continue to mix together. Scrape down the sides of the bowl and add the sour cream and vanilla. Mix together (mixture will look lumpy and not entirely together).
- Add the dry ingredients and mix together until everything is fully incorporated and completely combined.
- Cover dough with plastic wrap (directly on the surface) and refrigerate for about 30 minutes.
- Roll 2 tablespoon sized balls of cookie dough, using your hands and place on a baking sheet lined with parchment, about 1 inch apart. Using the bottom of a sterilized measuring cup or can, gently press the tops of each cookie down so they have a flat top.
- Bake cookies for about 9 minutes or just until they puff up and barely begin to brown along the bottom edges (the surface should still be pale and white).
- Remove cookies from the oven and allow them to cool for about 5 minutes before transferring them to a cooling rack to completely cool.
- Frosting: Place all the ingredients into a mixing bowl and whisk together until smooth and you have a spreading consistency.
- Once cookies have cooled completely spread the tops with the frosting and finish with sprinkles, if using. Serve.
- *Makes 48 mini cookies or 24 large cookies