I’ve recently been experimenting with a recipe for Brown Butter Iced Sugar Cookies, and the results have been quite intriguing. The rich, nutty flavor from the browned butter adds a unique twist to the classic cookie. With a soft, chewy center and crisp edges, these cookies are definitely deserving of a spot on your dessert table. But there’s more to these treats than just their taste—let’s explore what makes them so special.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on classic sugar cookies, showcasing a rich, nutty flavor thanks to the brown butter.
These cookies are soft yet slightly crisp on the edges, adorned with a sweet icing that adds an inviting touch.
Ideal for cookie lovers and baking enthusiasts, this recipe is perfect for special occasions or simply to enjoy with family and friends.
The unique flavor profile makes them a standout treat that adds warmth and enthusiasm to any gathering.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 minutes (plus cooling 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 |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| 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 | 2-3 tablespoons (as needed for icing) |
| Food coloring (optional) | As desired |
| Sprinkles (optional) | For decoration |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | Used for mixing wet ingredients (butter, sugars, eggs) | Medium mixing bowl |
| Medium Mixing Bowl | Used for combining dry ingredients (flour, baking powder) | Smaller bowl |
| Measuring Cups (Dry) | Essential for accurately measuring dry ingredients (flour, sugars) | Use a scale for precision |
| Measuring Cups (Liquid) | Necessary for measuring liquids (milk, vanilla extract) | Use a graduated pitcher |
| Measuring Spoons | Needed for measuring small amounts (baking soda, salt) | Eyeball if you know the measurements, though this is less precise |
| Stand Mixer or Hand Mixer | Used for creaming butter and sugar until fluffy | Whisk by hand |
| Rubber Spatula | Useful for scraping down the sides of bowls and folding in dry ingredients | Plastic spatula or wooden spoon |
| Wooden Spoon | Great for mixing and combining ingredients thoroughly | Silicone spoon or sturdy plastic spoon |
| Baking Sheets (2-3) | Required for baking cookies evenly | Use any flat, oven-safe tray |
| Parchment Paper/Silicone Mats | Provides a non-stick surface for baking cookies | Grease the baking sheets with butter or oil |
| Cookie Scoop or Spoon | Helps portion out even cookie dough for uniform baking | Use a regular spoon (though less precise) |
| Cooling Rack | Allows cookies to cool evenly after baking | Use the back of a baking sheet for cooling |
| Oven Thermometer | Ensures accurate oven temperature | Monitor baking times closely if you suspect your oven may be off |
Cooking Steps
1. Mise en Place: Gather all ingredients: unsalted butter, granulated sugar, powdered sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, and salt. Measure out all ingredients before beginning.
2. Preheat Oven: Preheat your oven to 175 °C (350 °F). Position the oven rack in the center to ensure even baking.
3. Prepare Baking Sheets: Line two to three baking sheets with parchment paper or silicone mats. This will prevent the cookies from sticking.
4. Brown the Butter: In a medium saucepan over medium heat, melt 170 g (3/4 cup) of unsalted butter. Adjust the heat to medium-low as it begins to foam. Stir continuously for 5-7 minutes until the butter turns a golden brown and develops a nutty aroma.
Remove from heat and allow to cool slightly.
5. Combine Wet Ingredients: In a large mixing bowl, combine the browned butter, 200 g (1 cup) granulated sugar, and 50 g (1/4 cup) powdered sugar. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
6. Add Egg and Vanilla: Add 1 large egg and 5 ml (1 teaspoon) vanilla extract to the sugar mixture. Mix on medium speed for an additional 1-2 minutes until fully incorporated.
7. Mix Dry Ingredients: In a medium mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 teaspoon) baking powder, 5 g (1 teaspoon) baking soda, and 2 g (1/2 teaspoon) salt until evenly distributed.
8. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, using a rubber spatula to gently fold until just combined. Avoid overmixing; the dough should be slightly crumbly yet hold together when pressed.
9. Scoop the Dough: Using a cookie scoop or a tablespoon, portion out the cookie dough (about 30 g or 2 tablespoons per cookie) onto the prepared baking sheets, spacing them 5 cm (2 inches) apart.
10. Bake: Place the baking sheets in the preheated oven. Bake for 10-12 minutes or until the edges are lightly golden and the centers appear set but soft. The cookies should have a light, nutty aroma.
11. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, ensuring even cooling.
12. Store: Once cooled, Store cookies in an airtight container at room temperature for up to one week.
13. Enjoy: The cookies are ready to be enjoyed once fully cooled, characterized by a soft texture and crisp edges.
Variations
- Chocolate Chip Twist: Add 150 g (1 cup) semi-sweet chocolate chips to the dough for a classic cookie experience.
- Lemon Zest Sugar Cookies: Incorporate the zest of 1 large lemon and an additional 30 ml (2 tablespoons) of lemon juice for a refreshing citrus flavor.
- Pumpkin Spice Cookies: Mix in 120 g (1/2 cup) pumpkin puree and 5 g (1 teaspoon) pumpkin pie spice for a seasonal touch.
- Gluten-Free Delight: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version without sacrificing taste.
- Dairy-Free Option: Use 170 g (3/4 cup) of coconut oil instead of butter and replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for a dairy-free treat.
- Vegan Sugar Cookies: Replace the egg with 60 g (1/4 cup) unsweetened applesauce and use coconut oil to create a fully vegan version.
- Almond Joy Cookies: Add 100 g (1 cup) chopped almonds and 50 g (1/2 cup) shredded coconut to the dough for an almond coconut twist.
- Meringue Topping Cookies: Top the cookie dough with a small dollop of meringue made from 1 egg white and 50 g (1/4 cup) sugar before baking for a light, sweet topping.
Tips on plating and presentation
After experimenting with delightful variations, it’s time to focus on how to make your Brown Butter Iced Sugar Cookies visually appealing.
Use simple plating techniques like stacking cookies at varying angles or creating a colorful backdrop with fresh fruits or edible flowers.
A drizzle of extra icing can enhance the visual appeal, inviting everyone to enjoy a sweet treat that looks as good as it tastes!
What other dishes can I pair it with?
Have you ever wondered which dishes pair perfectly with Brown Butter Iced Sugar Cookies? For festive gatherings, I love serving these cookies alongside a rich chocolate cake or a selection of bite-sized cookie desserts.
The warm, nutty flavor of the cookies complements fruity tarts or creamy cheesecakes beautifully. Mixing these treats creates a delightful dessert spread that everyone can enjoy!
What drinks can I pair it with?
To complement your delicious Brown Butter Iced Sugar Cookies, choosing the right drinks can elevate your dessert experience.
I’ve found that a rich coffee pairing enhances the nutty flavors of the cookies beautifully.
If you prefer something lighter, a refreshing tea selection, like a chamomile or green tea, offers a perfect balance.
Both options will surely delight your taste buds!
Frequently Asked Questions
Can I Use Margarine Instead of Butter for This Recipe?
You can use margarine instead of butter, but I’ve found the texture may differ slightly. While it generally works well, it might not achieve the same baking performance or richness as real butter in recipes.
How Can I Store Leftover Cookies to Keep Them Fresh?
To keep my leftover cookies fresh, I always store them in airtight containers. I love adding a slice of bread inside; it helps maintain cookie freshness and prevents them from getting stale too quickly.
Is There a Gluten-Free Alternative for the Flour?
Yes, I often use almond flour or coconut flour as gluten-free flours. They’re great flour substitutes in many recipes, providing unique flavors and textures that add a delightful twist to baked goods. Give them a try!
What Makes Brown Butter Different From Regular Butter?
Brown butter’s unique because I’m cooking it longer, which develops a nutty flavor and caramel notes. This transformation elevates dishes, adding depth and richness that regular butter just can’t match. You’ve gotta try it!
Can I Freeze the Dough for Later Use?
Yes, absolutely! I love freezing dough for later use. Just shape it into discs or logs, wrap it tightly, and store it in an airtight container. You’ll have fresh cookies whenever you crave them!