These Brown Butter Cookies are a nice twist on your basic sugar cookies. The brown butter adds some nice depth to this cookie and they are lightly iced for a sweet finish.
This Brown Butter cookie recipe does not require any special ingredients as it is all in how the butter is browned.
Why This Recipe
Browned butter adds dimension and flavor to cookies. There is a nutty, rich flavor that just makes the cookie delicious and rich.
The key is to brown the butter just enough and not overcook it. You can use browned butter in other recipes too and I encourage you to try it and change things up a bit. The key is to heat the butter until the color turns light amber.
I use a simple two-ingredient icing for these cookies because that is all they need. The result is a delicious cookie!
Note - These are made with pecans for an added crunch and flavor, but feel free to omit.
Just a few equipment items are needed for this recipe:
- Large bowl and a medium bowl
- Wood Spoon or Rubber Spatula
- Parchment Paper
- Baking Sheets
- Cookie or ice cream scoop - they really help to make nearly perfect round cookies
- Cooling Rack
Ingredients For Brown Butter Cookies
Butter - You muse use real butter for this recipe, margarine will not work. I prefer to use unsalted butter so that I can control the amount of salt in the recipe, but you can use salted if that is what you have on hand.
Applesauce - Applesauce adds a rich flavor to recipes and is a great substitute for oil. I buy the six-pack of lunch-sized servings to keep them fresh for recipes. This recipe uses one individual applesauce container.
Brown Sugar - The molasses in brown sugar adds a nice dimension to the cookies.
Pecans - I love using pecans in cookies, you can omit if you wish.
Flour - I use all-purpose flour for these cookies.
Egg Yolk - You will just need one egg yolk for this recipe.
Spices - Cinnamon, salt and Vanilla extract are needed for these cookies.
Powdered Sugar - for the icing.
How to Make Brown Butter Cookies
- Melt the butter in a saucepan as directed.
- Mix the egg yolk, brown sugar, and vanilla in a bowl.
- In a large bowl add chopped walnuts, flour, cinnamon, baking soda, and salt.
- Combine both mixtures and blend well. Spoon onto a parchment-lined baking sheet.
Bake in the oven and after 10 minutes, transfer the cookies to a baking rack to continue cooling.
Then frost with the icing by drizzling icing with a spoon over the cookies.
Timesaving tips to make this perfect every time
- When heating the butter, keep it on the heat until the butter turns an amber color. There will be little browned butter bits in the mixture.
- Use a parchment-lined baking sheet for even baking and easier clean-up.
- Pre chop your walnuts so that they are ready to go for recipes. Walnuts can be stored in the freezer to maintain freshness.
Can I Add Chocolate Chips to Brown Butter Cookies?
Yes, you can add ¾ cup of chocolate chips to the recipe, if desired.
Can You Freeze Brown Butter Cookies
Yes, these Brown Butter Cookies can be frozen for up to 3 months.
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Brown Butter Cookies
- ½ cup pecans chopped (optional)
- 8 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened applesauce
- ¾ cup packed brown sugar
- 1 large egg yolk
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Chop pecans if including and set aside.
- 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 an amber brown color. Remove, add to a bowl and let cool for 15 mins.
- In a large bowl add chopped pecans, flour, cinnamon, baking soda and salt.
- In a small-medium sized bowl combine the egg yolk, applesauce, vanilla and brown sugar with a whisk and add in the cooled brown butter (Strain it if you have a lot of larger brown butter particles)
- Combine the egg and butter mixture to the dry ingredients and stir with a spatula or wooden spoon until well incorporated.
- Using an ice cream scoop or rounded spoon, drop cookie dough onto parchment covered baking sheet.
- Bake for 10-12 minutes. The edges should be golden brown and the center firm.
- Allow cookies to cool on baking sheets for 10 mins before removing them to a baking rack for icing.
- Make the glaze by combining the powdered sugar and milk in a bowl.
- Stir until there are no lumps.
- Using a spoon drizzle icing over cookies and let sit for about 20 minutes.
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