1¾ cup flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Use a small 1 tablespoon size (#60) cookie scoop to form small balls. Place on a baking sheet lined with parchment paper or a silicone liner. Dough is sticky!
Bake in preheated 400°F oven for 6-9 minutes, just until tops are slightly browned
Cool cookies on a baking rack
Glaze
Melt butter over low heat in a small pot. Don't stir butter, but you can give it a swirl or two.
4 tablespoons butter
Keep butter on low heat until the butter begins to turn brown
Remove from heat
Stir in powdered sugar. The mixture will be very thick and clumpy
1 ¼ cups powdered sugar
Add vanilla and 1-2 tablespoons of hot tap water
1 teaspoon vanilla, 1-2 tablespoons hot tap water
Stir until smooth
Dip each cookie into glaze with top side down into the glaze
Place on a baking rack and allow glaze to set up
Notes
I use salted butter in the cookies and in the glaze
Cookie batter is sticky and tends to stick to the cookie scoop. Just keep at it, the dough will come out after 2-3 releases of the scoop
I use a #60 size cookie scoop which is smaller than my regular cookie scoop
Use parchment paper or a silicone mat on your cookie sheet. You could also spray your trays very lightly with a nonstick spray.
Make certain the oven is fully preheated to 400°F
These cookies cook quickly. Keep an eye on them!
These cookies do not spread very large. I was able to put more cookie dough on the cookie sheet than I usually do.
The brown butter is what gives these cookies so much flavor. Make certain your butter has some good brown coloring to it!
Make the glaze and dip the cookies when the cookies are cool
If the glaze becomes too thick, add a bit more hot water