When I first tried Brown Butter Iced Sugar Cookies, I was amazed by their unique flavor. The nutty essence of browned butter pairs perfectly with the sweet glaze, creating a delightful contrast. This recipe is surprisingly simple, making it an excellent choice for various occasions. If you’re curious about how to make these delectable treats and what makes them stand out, let’s explore the preparation and intricacies together.
What kind of recipe is it?
Brown Butter Iced Sugar Cookies are a delightful twist on the classic sugar cookie, boasting a rich, nutty flavor derived from the browned butter.
These cookies are soft and chewy, making them perfect for satisfying your sweet tooth. Topped with a sweet, glossy icing, they not only look appealing but also elevate any dessert table.
Ideal for baking enthusiasts and families alike, this recipe is perfect for special occasions, holiday gatherings, or simply as a comforting treat enjoyed at home.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 25 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup packed |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| Almond extract | ½ teaspoon |
| Powdered sugar | 2 cups |
| Milk or heavy cream | 2-3 tablespoons |
| Food coloring (optional) | As desired |
| Sprinkles (optional) | For decoration |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining ingredients; larger bowl for wet ingredients, smaller for dry. | Any large bowl or a pot can be used as an alternative. |
| Measuring cups (dry and liquid) | Essential for accurately measuring flour, sugar, and liquids. | Use a standard cup or a glass measuring container for liquids. |
| Measuring spoons | Necessary for precise measurement of baking powder, baking soda, salt, and extracts. | A tablespoon or teaspoon from your kitchen can serve as a rough alternative. |
| Stand mixer or hand mixer | Ideal for creaming butter and sugar, mixing in eggs, and combining the dough. | A whisk can also be used to mix, although it requires more effort. |
| Rubber spatula | Useful for scraping down the sides of mixing bowls and incorporating ingredients evenly. | A wooden spoon or any flexible spatula can serve in its place. |
| Wooden spoon | Great for mixing, especially when combining thicker doughs and batters. | A sturdy fork or another mixing utensil can also work. |
| Baking sheets (2-3) | Used for baking cookies in batches. Having multiple sheets allows for efficient baking. | Any flat oven-safe tray can be used, though make sure it’s lined properly. |
| Parchment paper or silicone mats | Provides a non-stick surface for cookies and makes clean-up easier. | Greasing the baking sheets with butter can be a budget-friendly alternative. |
| Cookie scoop or spoon | Helps in portioning the dough evenly for uniform cookie sizes. | A regular spoon can be used to scoop the dough, just ensure consistency. |
| Cooling rack | Used for cooling cookies evenly to prevent sogginess. | A large plate can serve as a temporary cooling station in a pinch. |
| Oven thermometer | Ensures accurate oven temperatures for best baking results. | An older recipe may have noted the ideal baking temperatures for your model; monitor closely to prevent burning. |
Cooking Steps
- Mise en Place: Gather all ingredients and equipment. Ensure you have: 120 g (1/2 cup) unsalted butter, 300 g (2 1/2 cups) all-purpose flour, 150 g (3/4 cup) granulated sugar, 100 g (1/2 cup) powdered sugar, 1 large egg, 5 ml (1 teaspoon) vanilla extract, 5 ml (1 teaspoon) baking powder, 2.5 g (1/2 teaspoon) salt, and additional toppings or decorations as desired.
- Preheat Oven: Set the oven to 180 °C (350 °F) and position the oven rack in the middle. If using convection, reduce the temperature to 170 °C (340 °F).
- Prepare Baking Sheets: Line 2-3 baking sheets (approximately 33 x 46 cm or 13 x 18 inches) with parchment paper or silicone mats to prevent sticking and facilitate cleaning.
- Brown the Butter: In a medium saucepan over medium heat, melt the 120 g unsalted butter. Continue to cook, stirring frequently, until the butter turns a golden brown and emits a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.
- Combine Dry Ingredients: In a large mixing bowl (at least 3 liters in capacity), whisk together 300 g all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- Cream the Sugars: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine the browned butter (slightly cooled), 150 g granulated sugar, and 100 g powdered sugar. Beat on medium speed for about 2-3 minutes until light and fluffy.
- Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon vanilla extract to the sugar mixture. Continue to mix on medium speed until well combined, approximately 1 minute.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and a dough forms (about 30 seconds). Don’t overmix.
- Scoop Dough: Using a cookie scoop (approximately 4 tablespoons) or a spoon, portion the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven (ensure the rack is in the middle position). Bake for 10-12 minutes or until the edges are set and the centers appear slightly soft (they will firm as they cool). The cookies should be lightly golden around the edges.
- Cool on Sheets: Remove the baking sheets from the oven and set them on a wire cooling rack. Allow the cookies to cool on the sheets for 5-7 minutes. They should feel slightly firm to the touch but soft in the center.
- Transfer to Cooling Rack: After 5-7 minutes, use a spatula to transfer the cookies from the baking sheets to a cooling rack. Let them cool completely for about 15-20 minutes before decorating or serving.
- Rest and Store: If preparing in advance, store the cooled cookies in an airtight container at room temperature for up to 1 week. Enjoy fresh or once the icing has set (if decorated).
Variations
- Almond Sugar Cookies: Substitute 50 g (1/2 cup) of the all-purpose flour with almond flour for a nutty flavor and texture.
- Lemon Zest Cookies: Add 20 g (2 tablespoons) of freshly grated lemon zest to the dough for a bright, citrusy twist.
- Gluten-Free Cookies: Replace the 300 g (2 1/2 cups) all-purpose flour with a gluten-free baking mix to accommodate gluten sensitivities.
- Dairy-Free Cookies: Use 120 g (1/2 cup) of coconut oil or dairy-free margarine in place of unsalted butter.
- Vegan Cookies: Substitute the large egg with 60 ml (1/4 cup) unsweetened applesauce and use the dairy-free option for butter.
- Chocolate Chip Variation: Fold in 120 g (1 cup) of dairy or dairy-free chocolate chips after mixing the dry and wet ingredients for a classic chocolate chip twist.
- Pumpkin Spice Cookies: Incorporate 100 g (1/2 cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice into the dough for a seasonal fall flavor.
- Baked Sugar Cookie Bars: Spread the dough into a greased 23 x 33 cm (9 x 13 inch) baking pan and bake for 20-25 minutes for easy cookie bars instead of individual cookies.
Tips on plating and presentation
After exploring variations of the Brown Butter Iced Sugar Cookie, let’s talk about how to make them truly shine on a plate.
Utilize simple plating techniques, like stacking two cookies and drizzling brown butter glaze artistically for a polished look.
Presentation ideas, such as using a colorful plate or garnishing with edible flowers, can elevate the cookie experience and impress your guests effortlessly.
What other dishes can I pair it with?
While considering the Brown Butter Iced Sugar Cookie as a sweet treat, think about pairing it with a rich cup of coffee or a velvety hot chocolate.
I love serving them on dessert platters alongside seasonal fruits like strawberries or peaches. The freshness of the fruit complements the cookie’s richness, creating a delightful balance that everyone can enjoy.
What drinks can I pair it with?
When I’m enjoying a Brown Butter Iced Sugar Cookie, I love pairing it with a cup of creamy chai tea.
The spices really complement the cookie’s richness.
If I’m in the mood for coffee pairings, a smooth latte elevates the experience beautifully.
For tea selections, an Earl Grey adds a delightful contrast, making each bite even more enjoyable.
Frequently Asked Questions
Can I Freeze Brown Butter Iced Sugar Cookies?
Absolutely, I freeze cookies all the time! For best results, I use airtight containers and separate layers with parchment. This technique keeps them fresh and prevents sticking, making my cookie storage hassle-free and delicious later on!
How Long Do These Cookies Stay Fresh?
These cookies typically stay fresh for about five days when stored in an airtight container. For optimal freshness tips, I suggest avoiding moisture and keeping them at room temperature, away from direct sunlight.
What Type of Flour Works Best for This Recipe?
I’ve found that all-purpose flour works best for this recipe. It gives the cookies a nice texture. Cake flour can make them too soft, so I stick with all-purpose for that perfect balance.
Can I Use Dairy-Free Options for the Icing?
Absolutely, you can use dairy alternatives for the icing! I’ve had great success with vegan substitutions like almond milk and coconut cream. They provide a delicious, creamy texture without compromising flavor or consistency in the icing.
Are There Any Allergen Concerns With This Recipe?
Yes, there are allergen concerns with this recipe. I’d definitely watch out for gluten allergies and nut allergies, as some ingredients could trigger reactions. Always double-check labels to ensure everyone can enjoy the treat safely!