Brown Butter Cookies
Create irresistible cookies with a sweet, rich taste using this recipe for Brown Butter Cookies. With a few simple ingredients and the right equipment, you can bake these delicious cookies in no time.
When you’re craving fresh, wholesome cookies for the family but don’t know which kind to make, try this recipe for Brown Butter Cookies. These cookies taste amazing fresh out of the oven and stay delightful for days. Store them properly, and you can enjoy them throughout the week. Perfect for dipping into a cup of milk or pairing with hot coffee, these cookies are a crowd-pleaser.
Ingredients Needed to Make Brown Butter Cookies
Before you begin, gather the following ingredients:
- ½ cup walnuts: Toast and chop them into pieces before mixing.
- 8 tablespoons unsalted butter: For that rich, nutty flavor.
- 1 tsp ground cinnamon: Adds a warm, wholesome taste.
- 1 tsp vanilla extract: Enhances the cookie’s flavor.
- 1 ½ cups all-purpose flour: The base of your cookie dough.
- ¾ tsp baking soda: Ensures the cookies stay dense yet light.
- ½ tsp salt: Balances the sweetness.
- ¾ cup unsweetened applesauce: Adds moisture and a touch of natural sweetness.
- ¾ cup packed brown sugar: For a deep, caramel-like sweetness.
- 1 large egg yolk: Adds richness and helps bind the dough.
For the icing:
- 1 cup powdered sugar
- 2 tbsp milk
Equipment You’ll Need
To bake these cookies, ensure you have:
- Large bowl: For mixing the dry ingredients.
- Small-medium bowl: For combining wet ingredients.
- Wooden spoon or rubber spatula: To mix the dough effortlessly.
- Parchment paper: To line the baking sheets.
- Baking sheets: For even baking.
- Small cookie scoop: For creating uniform cookie sizes.
Directions
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper. Toast the walnuts for 7-8 minutes, chop them, and set aside.
- Brown the butter:
- Melt the butter in a skillet or heavy-bottomed pot over medium-high heat.
- Swirl the butter as it boils. It will foam before turning brown and releasing a nutty aroma.
- Remove from heat, pour into a bowl, and let cool for 15 minutes. Strain if needed to remove burnt particles.
- Combine the dry ingredients: In a large bowl, mix the walnuts, flour, cinnamon, baking soda, and salt.
- Prepare the wet mixture: In a small-medium bowl, whisk together the egg yolk, vanilla extract, and brown sugar. Gradually whisk in the cooled brown butter.
- Combine and mix: Add the wet ingredients to the dry ingredients. Stir with a wooden spoon or spatula until well incorporated.
- Scoop and bake: Use a small cookie scoop to create even portions. Place them on the parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are firm.
- Cool and ice: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack. Prepare the icing by combining powdered sugar and milk in a bowl. Drizzle over the cooled cookies with a spoon and allow the icing to set for about 20 minutes.
Storing Brown Butter Cookies
Once cooled, store the cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze the cookies for up to 3 months.
Whether you enjoy them fresh, iced, or stored for later, these cookies are guaranteed to delight every time. Happy baking!
Continue swirling as it turns brown and lets off a nutty aroma. Remove, add to a bowl and let cool for 15 mins. In a large bowl add chopped walnuts, flour, cinnamon, baking soda and salt. In a small-medium sized bowl combine the egg yolk, vanilla and brown sugar with a whisk.
Whisk in the cooled brown butter (Strain it if you have a lot of what looks like burnt particles) Combine the two and stir with a spatula or wooden spoon until well incorporated.
Line baking sheets with parchment paper and use a small cookie scoop to create even portion sizes. Bake for 10-12 mins. The edges should be golden brown and the center firm. Allow to cool on baking sheets for 10 mins before removing them to a cooling rack for icing.
Brown Butter Cookies
Equipment
- Large bowl
- Wood Spoon or Rubber Spatula
- Parchment Paper
- Baking Sheets
Ingredients
- 1/2 cup walnuts, toasted and chopped
- 8 tbsp unsalted butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened applesauce (1 individual serving sized cup)
- 3/4 cup packed brown sugar
- 1 large egg yolk
Icing
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper. Measure out one the walnuts and let toast for 7-8mins. Chop and set aside.
The brown butter process:
- Melt butter in a skillet or heavy bottom medium sized pot over medium high heat.
- Swirl the butter in the pan or pot as it begins to boil.
- The butter should boil out the frothy phase and begin to turn brown.
- Continue swirling as it turns brown and lets off a nutty aroma. Remove, add to a bowl and let cool for 15 mins.
- In a large bowl add chopped walnuts, flour, cinnamon, baking soda and salt.
- In a small-medium sized bowl combine the egg yolk, vanilla and brown sugar with a whisk.
- Whisk in the cooled brown butter (Strain it if you have a lot of what looks like burnt particles)
- Combine the two and stir with a spatula or wooden spoon until well incorporated.
- Line baking sheets with parchment paper and use a small cookie scoop to create even portion sizes.
- Bake for 10-12 mins. The edges should be golden brown and the center firm.
- Allow to cool on baking sheets for 10 mins before removing them to a cooling rack for icing.
- Make the glaze by combining the powdered sugar and milk in a bowl.
- Using a spoon drizzle icing over cookies and let set about 20 mins.
- After an hour or so the cookies should be stackable.
- These will keep in an air tight container for up to 5 days. Cookies can be frozen for up to 3months
