I’ve been experimenting with brown butter iced sugar cookies lately, and the results have been quite impressive. The nuttiness of the browned butter really transforms the classic cookie, giving it a depth of flavor that’s hard to resist. If you’re curious about how to make these decadent treats and what makes them so special, I’ll walk you through the entire process, from the ingredients to the perfect plating techniques.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on the classic sugar cookie, elevating the flavor profile with the rich, nutty essence of browned butter.
These cookies are soft, chewy, and topped with a smooth, sweet icing, making them irresistible. Perfect for any occasion—from casual gatherings to festive celebrations—they appeal to cookie lovers of all ages.
The unique combination of flavors and textures makes them a must-try for bakers looking to impress friends and family with a deliciously sophisticated treat.
Preparation Time
Here’s a detailed table summarizing the key aspects of the Brown Butter Iced Sugar Cookie recipe:
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 20 minutes (plus cooling time) |
| Number of Servings | Approximately 24 cookies |
This table offers a quick reference for anyone interested in making these delicious cookies, highlighting the level of expertise required, the time commitment, and the expected yield.
Ingredients
Here’s a detailed table summarizing the ingredients needed for the Brown Butter Iced Sugar Cookie recipe, including the specific quantities for each ingredient:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks), browned |
| Granulated Sugar | 1 cup |
| Brown Sugar | 1/2 cup |
| Large Eggs | 1 large egg + 1 large egg yolk |
| Vanilla Extract | 2 teaspoons |
| All-Purpose Flour | 3 cups |
| Baking Soda | 1 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Powdered Sugar (for icing) | 2 cups |
| Milk (for icing) | 2-3 tablespoons (adjust for consistency) |
| Food Coloring (optional) | As desired |
This table provides a comprehensive overview of the ingredients required for making Brown Butter Iced Sugar Cookies, detailing the exact amounts needed for a successful batch.
Essential Kitchen Equipment
Here’s a detailed table summarizing the essential kitchen equipment needed for making Brown Butter Iced Sugar Cookies, along with their purpose and alternative options:
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for mixing dry ingredients separately from wet ingredients, and for combining dough. | Any large deep bowl can serve the purpose. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring flour, sugar, and liquid ingredients. | Use standardized cups or any graduated measuring container. |
| Measuring Spoons | Necessary for measuring small quantities of baking soda, baking powder, and vanilla extract. | Use a standard teaspoon or tablespoon from your kitchen. |
| Stand Mixer or Hand Mixer | Helps to cream butter and sugar together efficiently, making the mixing process easier. | A wooden spoon can be used for manual mixing, although it requires more effort. |
| Rubber Spatula | Ideal for scraping down the sides of the bowl and mixing until fully combined. | A wooden spoon or silicone spatula can also be used. |
| Wooden Spoon | Useful for stirring dry and wet ingredients together, especially for thicker dough. | Any durable spoon can work but avoid plastic for mixing hot elements. |
| Baking Sheets (2-3) | Required for baking the cookies evenly and preventing sticking. | Use any flat, oven-safe tray if baking sheets are not available. |
| Parchment Paper or Silicone Mats | Prevents sticking and makes for easier clean-up after baking. | Lightly greasing the baking sheets can be an alternative, but may require more cleanup. |
| Cookie Scoop or Spoon | Helps portion out the cookie dough evenly for consistent cookie sizes. | Use a tablespoon to measure out cookie dough manually. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing sogginess. | A heat-proof plate or any flat surface can be used, though airflow is limited. |
| Oven Thermometer | Ensures that the oven is at the correct temperature for proper baking. | A simple built-in oven gauge, though less accurate, can be used if a thermometer is not available. |
This table captures the essential kitchen equipment necessary for making Brown Butter Iced Sugar Cookies, detailing each tool’s specific role and providing budget-friendly alternatives!
Cooking Steps
- Preheat the oven to 180 °C (350 °F) and position the oven rack in the center. Prepare two or three baking sheets by lining them with parchment paper or silicone mats.
- In a medium mixing bowl, combine 120 g (1 cup) of all-purpose flour and 1 g (1/4 teaspoon) of baking soda. Whisk together until well blended.
- In a large mixing bowl, brown 113 g (1 stick) of unsalted butter over medium heat in a pan. Stir continuously until the butter turns golden brown and releases a nutty aroma, about 5-7 minutes.
- Remove from heat and allow it to cool slightly.
- Add 150 g (3/4 cup) of granulated sugar and 50 g (1/4 cup) of powdered sugar to the browned butter. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream together on medium speed until light and fluffy, approximately 2-3 minutes.
- Mix in 1 large egg and 5 ml (1 teaspoon) of vanilla extract, continuing to beat until fully incorporated, about 1 minute.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Don’t overmix; the dough should be soft but not sticky.
- Using a cookie scoop or tablespoon, portion out approximately 30 g (2 tablespoons) of dough onto the prepared baking sheets, spacing them 5 cm (2 inches) apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look slightly underbaked. The cookies should puff up and have a soft texture when done.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
- The cookies should feel firm on the edges and soft in the center.
- Allow the cookies to cool fully before icing. Ensure that they don’t retain heat, preventing the icing from melting.
- If making icing, mix 120 g (1 cup) of powdered sugar with a splash of milk and 5 ml (1 teaspoon) of vanilla extract in a medium bowl until smooth and spreadable.
- Once the cookies have cooled, spread the icing on top using a spatula, and allow it to set for at least 30 minutes at room temperature before serving.
- Store any extra cookies in an airtight container at room temperature for up to 1 week.
- For best texture, consume them within a few days.
Variations
- Citrus Sugar Cookie: Add zest from 1 orange or lemon to the dough for a bright and refreshing flavor.
- Chocolate Chip Brown Butter Cookie: Fold in 150 g (1 cup) of semi-sweet chocolate chips before baking for a classic twist on the original.
- Gluten-Free Sugar Cookie: Replace all-purpose flour with 120 g (1 cup) of gluten-free all-purpose flour blend to accommodate gluten sensitivities.
- Dairy-Free Brown Butter Cookie: Substitute unsalted butter with coconut oil (113 g or 1 stick) for a dairy-free version.
- Vegan Brown Butter Cookie: Replace unsalted butter with vegan butter (113 g or 1 stick) and the egg with 30 g (2 tablespoons) of unsweetened applesauce.
- Pumpkin Spice Sugar Cookie: Incorporate 120 g (1/2 cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice into the dough for a seasonal flavor.
- Almond Sugar Cookie: Add 50 g (1/2 cup) of finely ground almond flour and replace vanilla extract with almond extract (5 ml or 1 teaspoon) for a nutty taste.
- Chia Seed Protein Cookie: Mix in 15 g (2 tablespoons) of chia seeds to the dough for added texture and nutrition.
Tips on plating and presentation
Although the deliciousness of brown butter iced sugar cookies speaks for itself, presenting them beautifully can elevate the experience even further.
I love using simple plating techniques like stacking cookies or arranging them on a vibrant platter. Adding a sprinkle of sea salt or edible flowers enhances their visual appeal, making them not just treats but also stunning centerpiece desserts for any occasion.
What other dishes can I pair it with?
After presenting my brown butter iced sugar cookies with flair, I love to think about pairing them with complementary dishes to create an unforgettable dessert spread.
For festive occasions, I often add rich chocolate truffles and seasonal fruit tarts.
These dessert pairings enhance the flavor profile, making each bite a delightful experience.
Trust me, your guests will rave about this combination!
What drinks can I pair it with?
When you’re enjoying brown butter iced sugar cookies, consider pairing them with a warm cup of chai tea.
The spices in chai create perfect tea complements, enhancing the cookie’s flavor.
If you’re in the mood for coffee pairings, a smooth latte or a lightly brewed coffee will also work wonders.
Both options balance the sweetness beautifully, making each bite even more delightful.
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use gluten-free flour! I’ve experimented with baking substitutes, and while the cookie texture might differ slightly, it still turns out delicious. Just make sure to adjust the proportions as needed for best results.
How Long Can I Store the Cookies?
I usually store cookies in an airtight container, and they last about a week at room temperature. For longer shelf life, you can freeze them, just follow proper storing tips to maintain freshness.
Can I Freeze the Cookie Dough?
Absolutely, you can freeze the cookie dough! For the best dough preservation, I recommend portioning it into balls, wrapping tightly in plastic, and using airtight containers. I’ve found this method really works well for freezing tips!
What Should I Do if the Dough Is Too Sticky?
If the dough’s too sticky, I add a bit of flour to adjust the dough consistency. Sometimes, I use flour substitutes like almond or coconut flour for a different texture. It helps balance things out!
Are There Nut-Free Alternatives for This Recipe?
Sure, I’ve found that nut-free substitutions like sunflower seed butter work well in recipes. You can also replace sugar with alternative sweeteners like coconut sugar for a healthier twist. It adds sweetness without nuts!