Add the butter to a saucepan and melt over low heat, stirring consistently. The butter will start to foam, keep stirring until the butter turns a golden brown/amber colour. Once you achieve this colour, carefully transfer the butter into a heat-safe dish and let cool for 10-15 minutes.
In a bowl, whisk cooled brown butter, light brown sugar and caster sugar until combined.
Whisk in the egg and vanilla extract until combined.
Fold in flour and baking soda. Once combined, fold in approximately 50g of the hundreds and thousands.
Place the remaining hundreds and thousands into a small bowl.
Scoop a heaped tablespoon (approx. 50g) of cookie dough and roll it into a ball. Roll the cookie dough ball in the hundreds and thousands until evenly coated and place on a lined plate/tray.
Chill the cookie dough balls for 1-2 hours.
Preheat your oven to 160°C.
Bake at 160°C for 14-17 minutes.
Enjoy your magical fairy cookies!
