I want to share a delightful treat that’s both rich and nutty—the Brown Butter Raspberry Bow Tie Cookie. This recipe brings together the luxurious flavor of browned butter with the tart sweetness of raspberries, creating an enchanting cookie experience. The elegant bow tie shape adds a touch of sophistication to any occasion. Curious about how to make these beautiful cookies and what you can pair them with? Let’s explore further.
What kind of recipe is it?
The Brown Butter Raspberry Bow Tie Cookie is a charming and decadent treat that combines the nutty richness of brown butter with the tartness of fresh raspberries.
These cookies boast a unique bow tie shape, making them visually appealing and perfect for festive occasions or casual gatherings alike.
Their delightful balance of flavors and textures makes them irresistible to cookie lovers of all ages.
Ideal for those looking to impress guests or enjoy a gourmet snack at home, they elevate any dessert table with their elegant flair.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | Approximately 30 minutes |
| Number of Servings | Makes about 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Granulated Sugar | 3/4 cup |
| Brown Sugar | 3/4 cup |
| Eggs | 2 large |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 1/4 cups |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Fresh Raspberries | 1 cup (lightly mashed) |
| Powdered Sugar | For dusting (optional) |
| Cornstarch | 1 tablespoon (optional, for dusting) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | To mix and combine the ingredients thoroughly | Any large bowls available at home |
| Measuring Cups (Dry & Liquid) | To measure precise quantities of ingredients | Standard cups from your kitchen |
| Measuring Spoons | To measure smaller amounts of ingredients accurately | Tablespoons or teaspoons from your kitchen |
| Stand Mixer or Hand Mixer | To cream the butter and sugars together, ensuring a smooth batter | Whisk can be used by hand, though it requires more effort |
| Rubber Spatula | To fold in the raspberries gently and scrape the sides of the bowl | Wooden spoon or any other sturdy spoon |
| Wooden Spoon | To mix ingredients together, especially while incorporating dry and wet ingredients | Any sturdy spoon will suffice |
| Baking Sheets (2-3) | To place the cookies for baking | Any flat, oven-safe pan or sheet |
| Parchment Paper or Silicone Mats | To line baking sheets to prevent sticking and ensure even baking | Lightly greased baking sheets |
| Cookie Scoop or Spoon | To portion out cookie dough evenly for uniform baking | Tablespoon or small measuring cup |
| Cooling Rack | To cool cookies after baking, allowing airflow around them | A clean, flat surface or counter can work temporarily |
| Oven Thermometer | To check and ensure the oven maintains accurate temperature | N/A (Not easily substituteable) |
Cooking Steps
- Begin with mise en place. Gather all ingredients and tools: mixing bowls, measuring cups, measuring spoons, a stand or hand mixer, rubber spatula, wooden spoon, baking sheets, parchment paper or silicone mats, cookie scoop, cooling rack, and oven thermometer.
- Preheat the oven to 175°C (350°F). Position the oven rack in the center to ensure even heat distribution.
- Line 2-3 baking sheets with parchment paper or silicone mats. Set these aside for later use.
- In a medium saucepan, melt 170 g (3/4 cup) of unsalted butter over medium heat (160°C/320°F) while stirring constantly. Continue until the butter turns a golden brown, about 5-7 minutes. Remove from heat and let cool slightly for 5 minutes.
- In a large mixing bowl, add 200 g (1 cup) of brown sugar and 100 g (1/2 cup) of granulated sugar. Pour in the browned butter and mix using a stand or hand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 large egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on low speed until just combined, approximately 30 seconds.
- In a separate bowl, whisk together 250 g (2 cups) of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients into the wet mixture, mixing on low speed until the dough comes together, about 1-2 minutes.
- Using a rubber spatula, gently fold in 170 g (1 cup) of fresh raspberries, being careful not to break them apart.
- Use a cookie scoop or tablespoon to portion out the dough, placing them about 5 cm (2 inches) apart on the prepared baking sheets.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set but slightly soft. The cookies should have a slightly glossy appearance and emit a warm, nutty aroma.
- Remove the baking sheets from the oven. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Once cooled, the cookies can be stored in an airtight container for up to 5 days. Enjoy!
Variations
- Chocolate Chip Brown Butter Cookies: Replace raspberries with 170 g (1 cup) of semi-sweet chocolate chips for a classic chocolate twist.
- Almond Joy Cookies: Add 100 g (1 cup) of shredded coconut and 100 g (2/3 cup) of chopped almonds in place of raspberries for a tropical flavor.
- Gluten-Free Raspberry Bow Tie Cookies: Substitute 250 g (2 cups) of all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Vegan Raspberry Cookies: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use vegan butter in place of regular butter for a dairy-free and egg-free version.
- Lemon Raspberry Cookies: Incorporate the zest of 1 lemon and a splash of lemon juice into the dough for a bright, citrusy flavor that complements the raspberries.
- Pumpkin Spice Bow Tie Cookies: Mix in 100 g (1/2 cup) of pumpkin puree and 1 teaspoon of pumpkin spice instead of raspberries for a seasonal autumn twist.
- No-Bake Raspberry Cookies: Prepare the dough and form it into balls, then chill them instead of baking for a no-bake version; flatten slightly before serving.
- Matcha Raspberry Cookies: Add 2 tablespoons of matcha powder to the flour mixture for a unique flavor and a lovely green hue.
Tips on plating and presentation
After experimenting with different variations of the Brown Butter Raspberry Bow Tie Cookie, it’s time to think about how to present these delightful treats.
I love using simple plating techniques, like stacking the cookies for height or arranging them on a colorful plate.
For garnish options, a dusting of powdered sugar or a few fresh raspberries can add a beautiful touch.
Enjoy the process!
What other dishes can I pair it with?
While you can enjoy Brown Butter Raspberry Bow Tie Cookies on their own, pairing them with other dishes can elevate your dessert experience.
I love serving these cookies alongside a rich chocolate mousse or a tangy lemon tart. The flavor combinations create a delightful contrast, and the cookie pairings enhance the overall taste.
Trust me, it’ll impress any crowd!
What drinks can I pair it with?
To really enhance the experience of enjoying Brown Butter Raspberry Bow Tie Cookies, I find that pairing them with the right drinks makes all the difference.
I love reaching for rich coffee options like a dark roast or espresso. For a more indulgent touch, dessert wines, such as a Moscato or a late-harvest Riesling, beautifully complement the nutty and fruity flavors of these cookies.
Frequently Asked Questions
Can I Substitute the Raspberries With Other Fruits?
Absolutely! I’ve swapped raspberries for tropical fruit like mango or pineapple in my recipes. You can also try berry alternatives like blueberries or strawberries. Each fruit brings a unique flavor that’ll delight your taste buds!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. For better cookie longevity, I recommend keeping them in the fridge or freezer. That way, they stay delicious longer with freshness tips!
Are There Gluten-Free Options for This Recipe?
Absolutely! I’ve experimented with gluten-free flours like almond or coconut flour and even swapped in nut alternatives for flavor. The cookies turn out deliciously, so you’ll enjoy a gluten-free version just as much.
Can I Freeze the Bow Tie Cookies?
Absolutely! I love freezing cookies. For the best cookie preservation, I recommend wrapping them individually in plastic wrap. Just remember to label them with a date so you can enjoy them later! Happy baking!
What’s the Best Way to Store Leftovers?
I always store my leftover cookies in airtight containers. It keeps them fresh longer, and I love knowing they’ll stay delicious for days. Just make sure they’re completely cool before sealing them up tight!