Honey Brown Butter Cookies

Ingredients:

Cookie

• 220 g salted butter
• 1 cup light brown sugar
• 1 cup granulated sugar
• 1/4 cup honey
• 2 large eggs at room temperature
• 2 tsp vanilla extract
• 3 and 1/4 cups premium flour
• 1.5 tsp of baking soda
• Flaky sea salt, for sprinkling
• Creamy honey sauce, recipe below
• Sprinkles for decorating cookies

Creamy honey sauce

• 1 cup whole milk Greek yogurt
• 2 tbsp. honey + more as needed
• 0.5 tsp pumpkin pie spice mix

Preparation:

1. Melt the butter in a saucepan over medium heat. Once melted, reduce the heat to low and let it simmer gently. Cook until the milk solids turn golden brown, about 6 minutes. Set aside to cool until the brown butter is still liquid but not hot.
2. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
3. Combine the brown butter, sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth, about 2 minutes. The mixture will look grainy. Add the eggs one at a time, beating after each addition until fully incorporated. Stir in the vanilla extract.
4. Combine the flour and baking soda in a small bowl. Add the flour mixture to the sugar mixture and knead until smooth, scraping down the sides and bottom of the bowl as needed.
5. Place the dough in 1.5 tablespoon heaps on the prepared baking sheets, leaving space between each heap. Sprinkle with flaky salt.
6. Bake until golden brown, about 15 minutes. Let the cookies cool on the baking sheets for 3 minutes. Transfer to a wire rack and let cool completely. Dip the cookies in the honey-cream sauce and top with sprinkles.
   
   Creamy honey sauce:
   
   In a small bowl, combine yogurt, honey, and spices. Transfer to a serving bowl. Drizzle with additional honey. Serve with cookies.