When I first made Brown Butter Iced Sugar Cookies, I was surprised by how the nutty flavor elevated the classic treat. The process isn’t as straightforward as just mixing and baking; it requires some attention to detail, especially with browning the butter. I found that the payoff was worth it, yielding cookies that were soft and chewy with a glossy finish. But there’s more to explore about these cookies and how they can fit into various occasions.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on the classic sugar cookie, featuring a rich, nutty flavor from the brown butter that enhances their sweetness.
These cookies are characterized by their soft, chewy texture and a glossy, sugary icing that adds a beautiful finish.
Perfect for any occasion, from holiday gatherings to casual coffee dates, these cookies are ideal for bakers of all skill levels looking to impress friends and family with a uniquely delicious treat.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 20 minutes (plus chilling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 1 cup |
| Brown Sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 3 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Powdered Sugar (for icing) | 2 cups |
| Milk (for icing) | 2-4 tablespoons |
| Food Coloring (optional) | As desired |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To mix the cookie dough ingredients together thoroughly. | Any large bowl (e.g., a large salad bowl) |
| Medium Mixing Bowl | To beat the eggs and mix dry ingredients separately. | Any medium-sized bowl (e.g., a medium serving bowl) |
| Dry Measuring Cups | To accurately measure dry ingredients like flour and sugar. | Standard coffee mug (if careful with volume) |
| Liquid Measuring Cup | To measure liquids like milk in the icing. | Any clear cup with volume markings |
| Measuring Spoons | To measure smaller quantities of ingredients like salt and baking powder. | Tablespoon and teaspoon from your regular cutlery |
| Stand Mixer or Hand Mixer | To mix and cream butter and sugars efficiently. | Whisk and arm strength can substitute |
| Rubber Spatula | To scrape down the sides of the bowl and fold in ingredients. | Wooden spoon or any sturdy spatula |
| Wooden Spoon | For mixing ingredients or stirring the cookie dough. | Any sturdy mixing tool, like a fork |
| Baking Sheets (2-3) | To hold the cookie dough while baking in the oven. | Any flat, oven-safe pan or tray |
| Parchment Paper or Silicone Mats | To line baking sheets for easy removal and clean-up. | Greasing the sheets with butter or oil |
| Cookie Scoop or Spoon | To portion out even amounts of cookie dough for uniform sizes. | Two spoons (one for scooping, another for scraping) |
| Cooling Rack | To cool cookies evenly after baking. | A clean dish rack or any flat surface (like a cutting board) |
| Oven Thermometer | To check if your oven is at the correct temperature for baking. | A standalone oven thermometer or manual checking with water drop method |
Cooking Steps
1. Prepare Your Ingredients: Gather all ingredients including unsalted butter, granulated sugar, powdered sugar, eggs, vanilla extract, baking powder, baking soda, salt, and all-purpose flour.
Measure each ingredient accurately using dry measuring cups (for flour and sugar) and liquid measuring cups (for eggs and vanilla).
2. Preheat the Oven: Preheat your oven to 180°C (350°F) and position the oven rack in the center. If using convection, reduce the temperature to 165°C (330°F).
3. Brown the Butter: In a medium saucepan over medium heat, melt 170 g (3/4 cup) of unsalted butter.
Continue cooking, stirring frequently, for about 5–7 minutes until the butter has turned golden brown and emits a nutty aroma. Remove it from heat and let cool slightly.
4. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with 200 g (1 cup) granulated sugar and 50 g (1/4 cup) powdered sugar.
Use a stand mixer fitted with the paddle attachment (or a hand mixer) to cream these together on medium speed for about 2–3 minutes until light and fluffy.
5. Add Eggs and Vanilla: Add 1 large egg and 1 large egg yolk to the creamed mixture, along with 5 ml (1 tsp) vanilla extract.
Beat on medium speed until well incorporated, about 1 minute.
6. Combine Dry Ingredients: In a separate medium mixing bowl, whisk together 270 g (2 1/4 cups) all-purpose flour, 5 g (1 tsp) baking powder, 5 g (1/2 tsp) baking soda, and 2 g (1/4 tsp) salt.
7. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined, about 1–2 minutes.
Use a rubber spatula to fold the dough gently to ensure no dry patches remain.
8. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes for firmer cookies.
9. Prepare Baking Sheets****: Line 2-3 baking sheets with parchment paper or silicone mats.
This will help prevent sticking and make cleanup easier.
10. Scoop the Dough: Using a cookie scoop or spoon (approximately 30 ml or 2 tbsp), portion out the dough evenly onto the prepared baking sheets, spacing cookies about 5 cm (2 inches) apart.
11. Bake the Cookies: Place the baking sheets in the preheated oven.
Bake for 10–12 minutes, rotating the sheets halfway through for even baking. The cookies should be light golden on the edges but still soft in the center.
12. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
Then, transfer them to a cooling rack to cool completely. They should feel set and slightly firm to the touch.
13. Prepare Icing: While cookies cool, whisk together 120 g (1 cup) powdered sugar, 15 ml (1 tbsp) milk, and a few drops of vanilla extract until smooth.
Adjust with more powdered sugar for thickness or more milk for a thinner consistency.
14. Ice the Cookies: Once the cookies are completely cooled, drizzle the icing over them or use a spatula to spread a thin layer on top.
Let the icing set before serving.
15. Serve and Enjoy: Once the icing is set, serve the cookies or store them in an airtight container.
Variations
- Citrus Zest Cookies: Add the zest of 1 orange or lemon to the dough for a refreshing citrus flavor twist.
- Chocolate Chip Variation: Fold in 150 g (1 cup) of chocolate chips into the dough for a classic chocolatey touch.
- Gluten-Free Cookies: Substitute all-purpose flour with 270 g (2 1/4 cups) of gluten-free all-purpose flour blend for a gluten-free option.
- Dairy-Free Cookies: Replace unsalted butter with 170 g (3/4 cup) of dairy-free margarine or coconut oil for a dairy-free alternative.
- Vegan Cookies: Use a combination of 60 g (1/4 cup) unsweetened applesauce and 30 ml (2 tbsp) almond milk to replace the eggs, and ensure all other ingredients are vegan-friendly.
- Nutty Brown Butter Cookies: Stir in 100 g (1 cup) of toasted chopped nuts (like pecans or walnuts) for added texture and flavor.
- Seasonal Spice Cookies: Incorporate 5 g (1 tsp) ground cinnamon and 2 g (1/4 tsp) ground nutmeg into the dry ingredients for a warm, spiced cookie perfect for fall.
- Air-Fried Option: Shape the dough into cookies and air fry at 160°C (320°F) for 8-10 minutes for a healthier cooking method.
Tips on plating and presentation
While cookies can taste delicious on their own, presenting them beautifully can elevate the entire experience.
I love using simple plating techniques, like stacking them neatly or arranging them in a circle. For garnish ideas, a dusting of powdered sugar or a sprinkle of crushed nuts adds a touch of elegance.
What other dishes can I pair it with?
When I think about pairing brown butter iced sugar cookies, I picture them alongside a warm cup of chai tea or a rich, smooth coffee.
These dessert pairings elevate the cookie’s flavor combinations, creating a delightful experience.
I also enjoy serving them with scoops of vanilla ice cream or a fruit tart, which complement the cookie’s sweetness beautifully.
There’s no wrong choice with these treats!
What drinks can I pair it with?
Have you ever wondered what drinks perfectly complement the rich flavors of brown butter iced sugar cookies?
I love pairing these delightful cookies with smooth coffee choices, like a caramel latte or an espresso.
If you prefer something creamy, milk pairings like whole milk or oat milk create a wonderful balance.
Give them a try, and you won’t be disappointed!
Frequently Asked Questions
Can I Freeze Brown Butter Iced Sugar Cookies?
Absolutely, you can freeze them! Just ensure the icing’s set well before freezing. For best results, wrap them tightly. I’ve found keeping the icing’s consistency in check helps preserve flavor and texture. Enjoy!
How Long Do Iced Sugar Cookies Last at Room Temperature?
Iced sugar cookies last about a week at room temperature if stored in an airtight container. I love their cookie longevity; they stay soft and tasty, making them perfect for sharing or enjoying myself!
Can I Use Different Types of Flour for This Recipe?
Absolutely, I can use different flour types! I’ve tried almond and oat flour for gluten-free options, and they worked well. Just remember, the texture and taste may vary, so adjust your expectations a bit.
What’s the Best Way to Store These Cookies?
I store my cookies in an airtight container to maintain cookie humidity. For extra freshness, I add a slice of bread inside. It’s one of my favorite storing techniques to keep them soft and delicious!
Can I Substitute Brown Butter With Regular Butter?
Yes, I can substitute regular butter for brown butter, but I notice flavor differences. Brown butter adds a nuttiness that regular butter doesn’t. Just keep in mind that the consistency might vary slightly.