Brown Butter Butter Cookies in 27 Minutes

Instructions:

1. Place cubed butter in a light-colored stainless steel skillet over medium heat.
2. Stir constantly as the butter melts and begins to foam until mahogany-colored bits form at the bottom and it smells like toasted hazelnuts.
3. Remove butter from heat immediately, pour into a bowl, stir in the flaky sea salt, and let cool for 10 minutes.
4. Whisk the cooled brown butter with coconut sugar until the mixture is smooth and slightly aerated.
5. Beat in the room-temperature egg and vanilla extract until velvety.
6. Sift in the flour, baking soda, and salt, then fold together with a spatula just until no streaks of flour remain.
7. Preheat oven to 350°F (175°C).
8. Scoop rounded tablespoons of dough onto a prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are golden brown but the centers still look slightly soft.
10. Allow to cool on the pan for 5 minutes before transferring to a wire cooling rack.