I want to share my experience with Brown Butter Iced Sugar Cookies, a recipe that truly transforms a classic treat. The rich, nutty flavor from the browned butter elevates these cookies to a new level, while the icing adds a delightful finish. If you’re curious about crafting these cookies yourself, there are a few key steps and tips that make all the difference. Let me break it down for you and explore what makes this recipe special.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on the classic treat, featuring a rich, nutty flavor from the browned butter that elevates these cookies beyond ordinary sugar cookies.
Their soft texture, combined with a sweet, creamy icing, creates a perfect balance of taste and presentation.
Ideal for baking enthusiasts and cookie lovers alike, these cookies are perfect for special occasions, holiday gatherings, or simply to satisfy a sweet craving.
You’ll impress friends and family with their sophisticated flavor and beautiful finish.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes (excluding 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 |
| Egg | 1 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 | 2 cups |
| Milk | 2 tablespoons |
| Sprinkles (optional) | As desired |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for creaming butter and sugar, mixing wet and dry ingredients | Any large and medium bowls, including metal or glass |
| Measuring Cups (Dry & Liquid) | Accurate measurement of ingredients like flour, sugar and liquids | Nesting cups or adjustable measuring cups |
| Measuring Spoons | To measure small quantities of ingredients like baking soda, salt, and vanilla | Traditional teaspoon and tablespoon from kitchen |
| Stand Mixer or Hand Mixer | Creams the butter with sugars and mixes ingredients thoroughly | Whisk and elbow grease for manual mixing |
| Rubber Spatula | To scrape down the sides of bowls and to mix gently without over-mixing | Wooden spoon or silicone spatula can work in a pinch |
| Wooden Spoon | Useful for combining cookie dough by hand and mixing in dry ingredients | Any sturdy spoon or even a fork |
| Baking Sheets (2-3) | Provides a surface to place the cookie dough for baking | An inverted cookie sheet or oven-safe trays |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to cookie sheets and enables even baking | Lightly greased baking sheets can work as an alternative |
| Cookie Scoop or Spoon | To portion out uniform cookie dough, ensuring even baking | Tablespoon works for scooping cookie dough |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing sogginess | A plate or countertop can work, but may not provide air circulation |
| Oven Thermometer | Ensures your oven is at the correct baking temperature for optimal results | Built-in oven gauge can be used, though manual checks may be less accurate |
Cooking Steps
1. Arrange your mise en place by measuring and preparing all ingredients: 240 g (2 cups) all-purpose flour, 120 g (1 cup) granulated sugar, 60 g (1/2 cup) unsalted butter, 1 large egg, 5 ml (1 tsp) vanilla extract, 5 g (1 tsp) baking soda, and a pinch of salt. Preheat the oven to 175 °C (350 °F) and position the oven rack in the middle.
2. In a medium mixing bowl, combine 60 g (1/2 cup) unsalted butter, melted and browned until golden brown, with 120 g (1 cup) granulated sugar. Use a hand mixer or stand mixer on medium speed for 2-3 minutes until light and fluffy, scraping down the sides occasionally with a rubber spatula.
3. Add 1 large egg and 5 ml (1 tsp) vanilla extract to the butter-sugar mixture. Continue mixing on medium speed for 1-2 minutes until the mixture is well combined and smooth, with a consistent light color and fluffy texture.
4. In another bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined, about 1 minute.
Don’t over-mix; the dough should be slightly sticky and uniform.
5. Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or a spoon, portion out uniform dollops of dough (approximately 30 g or 2 tablespoons each) onto the prepared baking sheets, spacing them 5 cm (2 inches) apart.
6. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden brown and the centers appear set but soft. A slight puffing of the dough and a faint golden aroma indicate doneness.
7. Remove the baking sheets from the oven and allow the cookies to rest on the sheets for 5 minutes to firm up slightly. Transfer the cookies to a cooling rack to cool completely, ensuring they’re evenly cooled and not soggy.
8. Allow the cookies to cool for at least 20 minutes on the cooling rack before icing, which you can prepare while the cookies cool. Utilize the great aroma wafting from the cookies as a cue that they’re ready to be enjoyed!
Variations
- Almond Flour Sugar Cookies: Swap out 240 g (2 cups) of all-purpose flour for 240 g (2 cups) of almond flour to create gluten-free cookies with a nutty flavor.
- Vegan Brown Butter Cookies: Replace 60 g (1/2 cup) unsalted butter with 60 g (1/2 cup) coconut oil and use flax eggs (1 tablespoon ground flaxseed with 2.5 tablespoons water) as a substitute for the egg.
- Citrus Sugar Cookies: Add the zest of 1 lemon or 1 orange to the dough for a fresh and zesty flavor twist, enhancing the classic sweet taste.
- Chocolate Chip Sugar Cookies: Fold in 120 g (1 cup) of semi-sweet or dark chocolate chips after mixing the dry ingredients for a rich chocolate flavor in every bite.
- Pumpkin Spice Sugar Cookies: Incorporate 120 g (1/2 cup) of canned pumpkin and 5 g (1 tsp) of pumpkin pie spice into the wet mixture for a seasonal fall treat.
- Dairy-Free Brown Butter Cookies: Use a dairy-free butter alternative and nut milk in place of the egg for a completely dairy-free version that maintains the rich brown butter flavor.
- Oatmeal Sugar Cookies: Add 60 g (1/2 cup) of rolled oats to the dough for a chewy texture and added fiber to the classic sugar cookie.
- Air Fryer Sugar Cookies: Prepare the dough as usual and air fry the cookies at 160 °C (320 °F) for 6-8 minutes for a quicker, lower-fat alternative to traditional baking.
Tips on plating and presentation
When I plate my brown butter iced sugar cookies, I like to think about presentation as much as flavor.
For a stunning cookie display, I arrange them on a vibrant platter, using edible garnishes like fresh mint or edible flowers to add color and texture. This not only enhances visual appeal but also elevates the overall experience for anyone enjoying these delightful cookies.
What other dishes can I pair it with?
To elevate your experience with brown butter iced sugar cookies, I find that pairing them with complementary dishes can make a delightful impact.
Consider serving them alongside a scoop of vanilla bean ice cream or a rich chocolate mousse; these dessert pairings perfectly harmonize with the cookie’s nuttiness.
The blend of flavors truly enhances the overall taste and enjoyment of your dessert spread.
What drinks can I pair it with?
Pairing drinks with brown butter iced sugar cookies can elevate your tasting experience even further.
I recommend a rich cup of coffee; the nutty notes complement the cookie’s flavor perfectly.
If you prefer tea options, a smooth Earl Grey adds a lovely floral touch, enhancing the sweetness.
Both choices make for a delightful balance and truly elevate those scrumptious cookies!
Frequently Asked Questions
Can I Freeze the Brown Butter Iced Sugar Cookies?
Yes, you can freeze them! I always wrap mine tightly in plastic wrap or use an airtight container to keep them fresh. When I’m ready, I simply thaw them at room temperature for a delicious treat!
How Long Do the Cookies Stay Fresh?
I’ve found that cookies typically stay fresh for about a week at room temperature, but for optimal shelf life, I store them in an airtight container. That way, I keep that delicious cookie freshness longer!
Can I Use a Sugar Substitute?
Yes, you can use sugar substitutes! Just remember, baking adjustments are often necessary, like altering liquid or baking times. I’ve had success with monk fruit and stevia, so try them out for great results!
Are There Gluten-Free Options for This Cookie?
Absolutely! I love experimenting with gluten-free flours like almond or coconut. You can also add flavor variations by mixing in extracts or spices. It’s a fun way to enjoy delicious cookies without gluten!
What Is the Best Way to Store Leftovers?
To store leftovers, I place them in a proper container with an airtight seal. This keeps them fresh longer and prevents any undesired moisture or odors from ruining their deliciousness. Enjoy every last crumb!