I’ve recently experimented with Brown Butter Iced Sugar Cookies, and I’m surprised by how much depth the browned butter adds to the flavor. The soft, chewy texture combined with a sweet icing creates a delightful treat that seems to please everyone. If you think traditional sugar cookies are good, wait until you try this twist. There’s more to discover about their preparation and the perfect pairings that elevate this classic dessert even further.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on the classic sugar cookie, featuring the rich, nutty flavor of brown butter that elevates their taste.
These cookies are characterized by their soft, chewy texture and sweet, flavorful icing, making them perfect for celebrations or as a comforting treat.
Ideal for bakers of all skill levels, this recipe appeals to anyone looking to impress friends and family or simply indulge in a delicious homemade dessert.
You won’t want to miss out on this irresistible treat!
Preparation Time
| Recipe Information | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes (excluding cooling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1 ½ cups |
| Brown Sugar | ½ cup |
| Large Eggs | 2 |
| Vanilla Extract | 2 teaspoons |
| All-Purpose Flour | 3 ½ cups |
| Baking Soda | 1 teaspoon |
| Baking Powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Cornstarch | 1 tablespoon |
| Sprinkles | For decoration (optional) |
| Icing (for topping) | As needed (approximately 2 cups) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for combining ingredients; large for wet ingredients, medium for dry ingredients | Plastic bowls or large salad bowls |
| Measuring Cups (Dry & Liquid) | Ensures accurate ingredient measurements for consistency | Nested measuring cups or visually estimating with regular cups |
| Measuring Spoons | Necessary for measuring small quantities of ingredients | Kitchen scale for measuring by weight, or use common utensils (e.g., a tablespoon) |
| Stand Mixer or Hand Mixer | Blends dough thoroughly and efficiently | Whisk by hand or use a fork if needed |
| Rubber Spatula | Helps scrape down bowls and fold ingredients gently | Plastic or silicone spatula |
| Wooden Spoon | Ideal for mixing dough and combining thicker ingredients | Any sturdy spoon or a large fork |
| Baking Sheets (2-3) | Provides surface for baking cookies | Large oven-safe trays or aluminum foil |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking and makes for easy cleanup | Greasing baking sheets with butter or oil |
| Cookie Scoop or Spoon | Helps portion out cookie dough evenly | Ice cream scoop or a tablespoon |
| Cooling Rack | Allows cookies to cool evenly after baking | A wire rack from a cooling rack, or simply a plate |
| Oven Thermometer | Ensures your oven is at the correct temperature for baking | Look for signs like the baking time and cookie appearance to gauge oven temperature |
Cooking Steps
1. Prepare your mise en place by measuring out all ingredients: 227 g (1 cup) unsalted browned butter, cooled; 300 g (2 ½ cups) all-purpose flour; 200 g (1 cup) granulated sugar; 100 g (½ cup) powdered sugar; 1 large egg; 1 large egg yolk; 5 g (1 teaspoon) vanilla extract; 5 g (1 teaspoon) baking powder; 2 g (½ teaspoon) salt.
2. Preheat your oven to 180 °C (350 °F) and position the rack in the center of the oven.
3. Line 2 baking sheets (around 38 cm x 26 cm) with parchment paper or silicone mats.
4. In a large mixing bowl, combine the cooled browned butter and granulated sugar.
Using a stand mixer on medium speed, mix for 2-3 minutes until the mixture is smooth and slightly lighter in color.
5. Add the powdered sugar and mix on medium speed for an additional 1-2 minutes until well blended.
6. Crack in the egg and egg yolk, then add the vanilla extract.
Beat on medium speed for 1-2 minutes until the mixture is fluffy and fully combined.
7. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
8. Gradually add the dry ingredients to the wet mixture, mixing on low speed to combine.
Scrape down the sides of the bowl with a rubber spatula as needed.
Mix until just combined; avoid overmixing to maintain tenderness.
9. Using a cookie scoop or tablespoon, portion out the dough and place it onto the prepared baking sheets.
Leave about 5 cm (2 inches) of space between each cookie to allow for spread.
10. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but soft.
The cookies should have a subtle aroma of caramelization as they bake.
11. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.
Then transfer them to a cooling rack to cool completely.
12. Allow the cookies to cool completely at room temperature for about 20-30 minutes before icing or serving.
They should be slightly firm to the touch and not warm to the hand.
Variations
- Lemon Zest Sugar Cookies: Add 15 g (1 tablespoon) of lemon zest to the dough for a bright, citrusy flavor.
- Chocolate Chip Brown Butter Cookies: Fold in 200 g (1 cup) of semi-sweet chocolate chips to the dough for a classic chocolate twist.
- Gluten-Free Cookies: Substitute all-purpose flour with 300 g (2 ½ cups) of gluten-free all-purpose flour blend to make the recipe gluten-free.
- Dairy-Free Cookies: Use coconut oil or dairy-free margarine as a replacement for unsalted butter to create a dairy-free option.
- Vegan Iced Cookies: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk instead of butter.
- Pumpkin Spice Cookies: Incorporate 100 g (1/2 cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice in place of some flour for a seasonal twist.
- Almond Flour Cookies: Substitute 150 g (1 ½ cups) of all-purpose flour with almond flour for a nutty flavor and moist texture.
- No-Bake Brown Butter Cookies: Chill the dough and shape into balls, then roll in powdered sugar for a no-bake alternative, making for a soft and chewy treat.
Tips on plating and presentation
For anyone looking to elevate the visual appeal of their Brown Butter Iced Sugar Cookies, presentation plays a key role.
I love using simple plating techniques like stacking cookies on an elegant cake stand.
For garnish ideas, a sprinkle of sea salt or edible flowers adds a lovely touch.
Don’t forget to use contrasting colors for eye-catching designs—your cookies will look irresistible!
What other dishes can I pair it with?
Ever wondered what to serve alongside your Brown Butter Iced Sugar Cookies?
I love pairing them with a light, citrusy fruit tart for delightful flavor contrasts. A scoop of vanilla or hazelnut gelato also makes for delicious dessert pairings, enhancing those rich, nutty tones.
For a savory twist, a cheese platter with sharp cheddar can elevate your cookie experience too!
What drinks can I pair it with?
What drinks can elevate your Brown Butter Iced Sugar Cookies to a whole new level?
I love pairing them with a rich cup of coffee; the nutty notes beautifully complement the cookies.
If you’re in the mood for something lighter, try herbal tea options like chamomile or mint.
These beverages balance the sweetness and bring out the decadent brown butter flavor!
Frequently Asked Questions
Can I Freeze Brown Butter Iced Sugar Cookies?
Yes, you can freeze your cookies! I’ve had great success with freezing techniques. Just make sure they’re fully cooled, then store them in an airtight container for optimal cookie storage. They’ll taste delicious later!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about one week at room temperature. For better cookie longevity, I recommend storing them in an airtight container. Following these storage tips ensures they’ll taste delicious, even after a few days!
What Type of Flour Works Best for This Recipe?
I find that all-purpose flour works best for this recipe, giving a perfect balance of texture. Cake flour’s nice for tenderness, while self-rising can add too much lift. Whole wheat flour alters flavor, but it can work too!
Are There Gluten-Free Options for This Cookie?
Absolutely! I’ve found that gluten-free flours like almond and coconut work well. They change the cookie texture slightly, but I enjoy experimenting to achieve a deliciously soft, chewy result. You should definitely give it a try!
Can I Customize the Icing Flavors?
Absolutely, you can customize the icing flavors! I love experimenting with different icing by adding flavor infusions like citrus or vanilla. It really personalizes the cookies and makes them even more delicious. Enjoy getting creative!