Brown Butter Sugar Cookies

• The first step is to brown the butter. This can be done in advance to speed up the cooling process. Place 1/2 cup of unsalted butter, cut into Tbsp-sized pieces, in a light-colored pan over medium heat. Stir the butter the entire time with a rubber spatula to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. The butter will turn golden brown in about 5–6 minutes from when you start. Some foam will subside, and the milk solids at the bottom of the pan will be toasty brown. It should have a strong, nutty aroma.
• Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn. Chill for about 45 minutes, or until the butter is solid but spreadable.
• Once the brown butter has solidified and reached room temperature, place it in a large bowl with 1/2 cup of granulated sugar and 1/4 cup packed light brown sugar. Cream together with an electric hand mixer for 2 minutes, until the mixture becomes lighter in color. If you don't have an electric mixer, whisk the mixture together vigorously for 3 minutes until it becomes lighter in color.
• Add 1 large egg and 1 tsp vanilla to the brown butter mixture. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Next, mix 1 cup of flour, 1/2 tsp baking soda, and 1/2 tsp fine salt on a low speed until just combined. The dough should be pretty sticky at this point.
• Scoop cookie dough balls that are about 2 Tbsp of dough each onto a parchment-lined plate. You should end up with about 12 cookie dough balls. Chill the cookie dough in the fridge for at least an hour, or overnight. The longer the cookies chill, the more time they have to develop their flavor.
• While the cookie dough chills, preheat the oven to 350 F/175 C. Line 2 large baking pans (light-colored aluminum works best) with parchment paper or a silicone mat.m
• Remove the chilled cookie dough from the fridge and roll the dough in a small bowl of sanding sugar or granulated sugar until it's completely coated. Place the cookie dough on the prepared baking pans about 3 inches apart from each other, with 6 on each pan. Bake one pan at a time (place the second pan in the fridge while the first bakes) for 11-13 minutes, or until the edges are just beginning to brown. Then bake the second pan.
• Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.