• Brown the butter: Place the butter in a saucepan over medium heat and let it melt. Continue cooking, stirring as it foams, until it turns deep golden and smells nutty.
• Measure and cool: Remove immediately from the heat to stop browning and pour ½ cup (113 g) of the browned butter into a bowl, scraping in all the browned bits. Cover and refrigerate for about 40 minutes.
• Whisk: Once cooled, the butter will be thickened. Whisk until smooth and glossy, like soft peanut butter.
• Mix: Add the whisked browned butter, powdered sugar, and salt to a large bowl.
• Add flour: Add the flour and mix, then use your hands to bring it together into a soft dough.
• Shape: Divide the dough and roll into logs about 4 inches (10 cm) long and 1 inch (3cm) thick.
• Chill: Wrap each log and refrigerate for 15–20 minutes. The logs may flatten slightly, that’s normal and will be fixed in the next step.
• Refine shape: Roll the logs gently on the counter while still wrapped to smooth and round them. Stand upright in a glass and chill until firm (about 30 minutes).
• Coat in sugar: Roll the chilled logs in granulated sugar.
• Slice: Cut straight down into ½ inch (1 cm) rounds using a sharp knife. Do not saw back and forth.
• Bake: Preheat the oven to 350°F (175°C). Place on a lined baking tray, leaving space between each cookie. Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, until the edges are lightly golden.
• Cool: Remove from the oven, but leave the cookies on the tray for 5 minutes. They will firm up and become crisp as they cool.

Storage

• Room temperature: Store baked cookies in an airtight container for up to 5 days
• Fridge (dough): Wrapped logs can be refrigerated for up to 3 days before baking
• Freezer: Freeze the logs for up to 2 months. Slice and bake straight from frozen, adding 1–2 minutes to the baking time