I’ve recently been captivated by the brown butter raspberry jam cookie, blending rich, nutty notes with tart sweetness. It’s surprisingly straightforward to make, appealing to both casual bakers and those wanting to impress. The combination of flavors creates a unique experience, perfect for any occasion. I can’t wait to share the details, tips, and pairings that really elevate this cookie. Let’s explore what makes it so special.
What kind of recipe is it?
The Brown Butter Raspberry Jam Cookie is a delightful dessert that combines the rich, nutty flavor of brown butter with the tart sweetness of raspberry jam.
This unique cookie features a chewy texture and a melt-in-your-mouth quality, making it a perfect treat for any occasion.
Ideal for cookie lovers and bakers seeking to impress family and friends, this recipe stands out for its sophisticated flavor profile and simplicity.
It’s a must-try for those who appreciate innovative twists on classic cookies.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of recipe | Moderate |
| Preparation time | 15 minutes |
| Number of servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Raspberry jam | 1 cup |
| Powdered sugar | For dusting (optional) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large & medium) | Used for combining and mixing the ingredients. A large bowl is ideal for mixing wet ingredients, while a medium bowl can hold dry ingredients before combining. | Use a large pot or any deep dish that can hold your ingredients. |
| Measuring cups (dry & liquid) | Essential for accurately measuring ingredients, which is crucial in baking for consistency and success. Dry measuring cups are typically used for flour and sugar, while liquid measuring cups are used for things like eggs and vanilla extract. | Use standard cups or jars filled with the same volume for rough measurements. |
| Measuring spoons | Required for precise measurement of smaller quantities, such as baking soda, salt, or vanilla extract. | Use a standard tablespoon or teaspoon from your kitchen if no measuring spoons are available. |
| Stand mixer or hand mixer | Helps to cream butter and sugars together, ensuring a light and fluffy cookie base. A stand mixer is more convenient for longer mixing tasks. | Whisk by hand if necessary, though it will require more effort. |
| Rubber spatula | Ideal for scraping down the sides of bowls, ensuring all ingredients are fully incorporated, and transferring batter. | A wooden spoon can work in place of a spatula, though it won’t scrape as well. |
| Wooden spoon | Useful for mixing ingredients and adding the dry mix to wet without overworking the batter. It’s also great for folding in raspberry jam. | A sturdy plastic or metal spoon can work as an alternative for mixing. |
| Baking sheets (2-3) | Needed to bake cookies evenly; having multiple sheets allows for batch baking without waiting for one sheet to cool. | Use any flat oven-safe dish if baking sheets are unavailable but adjust baking time accordingly. |
| Parchment paper or silicone mats | Provides a non-stick surface for baking cookies, preventing them from sticking to the baking sheets and aiding in even baking. | Grease the baking sheets with butter or oil as an alternative, but clean-up will be more challenging. |
| Cookie scoop or spoon | Helps to portion out cookie dough evenly for uniform baking. This ensures that each cookie bakes at the same rate and has the same appearance. | Use two spoons to drop the dough onto the baking sheets if a cookie scoop is not available. |
| Cooling rack | Allows baked cookies to cool evenly and prevents them from becoming soggy on the bottom after baking. | Place cookies on a plate or counter lined with paper towels to absorb moisture, although this may not provide as thorough cooling. |
| Oven thermometer | Ensures your oven is at the correct temperature, which is vital for baking success. Many ovens have inaccuracies that can lead to under or overbaked cookies. | Test your oven by baking a small batch first or use a regular kitchen thermometer to check temperature if available. |
This table outlines the essential kitchen equipment needed for preparing the Brown Butter Raspberry Jam Cookies, along with their purposes and some budget-friendly alternatives to help you bake successfully!
Cooking Steps
1. Preheat the oven to 180°C (350°F) and position the oven rack in the middle. Line two baking sheets with parchment paper.
2. In a large mixing bowl, melt 115 g (1 stick) unsalted butter over medium heat in a saucepan, stirring constantly until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
Remove from heat and let cool slightly.
3. In a medium mixing bowl, whisk together 200 g (1 ½ cups) all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Set aside.
4. In the large bowl with the browned butter, add 150 g (¾ cup) granulated sugar and 150 g (¾ cup) packed brown sugar.
Using a stand mixer or hand mixer, beat on medium speed until well combined, about 2 minutes.
5. Add 1 large egg and 1 tsp vanilla extract to the butter and sugar mixture, and continue to mix on medium speed until fully incorporated and smooth, about 1 minute.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Don’t overmix; the dough should be slightly crumbly.
7. Gently fold in 120 g (½ cup) raspberry jam using a wooden spoon or rubber spatula until ribbons of jam are visible throughout the cookie dough.
8. Using a cookie scoop or two spoons, portion out 30-36 equal amounts of dough (about 30 g or 2 tbsp each) and place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
The cookies should have a soft texture, and you should be able to smell their sweet aroma.
10. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes.
Transfer the cookies to a wire rack to cool completely, about 20 minutes, before serving.
Variations
- Chocolate Chip Raspberry Delight: Add 100 g (1 cup) of semi-sweet chocolate chips for a rich, sweet contrast to the tartness of the raspberry jam.
- Nutty Brown Butter: Incorporate 100 g (1 cup) of chopped pecans or walnuts into the dough for added crunch and depth of flavor.
- Gluten-Free Version: Substitute 200 g (1 ½ cups) all-purpose flour with a gluten-free flour blend to create gluten-free cookies suitable for celiac diets.
- Dairy-Free Delight: Replace unsalted butter with 115 g (1 stick) of dairy-free butter or coconut oil for a dairy-free option, maintaining the same flavor profile.
- Vegan Raspberry Treats: Swap the egg with 60 g (¼ cup) of unsweetened applesauce and use vegan butter to create a delicious vegan cookie.
- Lemon Raspberry Zing: Add the zest of 1 lemon and replace raspberry jam with lemon curd for a bright, citrusy twist on the classic flavor.
- Chai Spiced Raspberry Cookies: Introduce 1 tsp of chai spice blend (cinnamon, cardamom, and ginger) to the dry ingredients for a warm, aromatic flavor.
- Oven-Free Option: Use a skillet to cook the dough in small rounds over medium heat for a chewy, skillet-cooked version without baking.
Tips on plating and presentation
When you’re ready to serve your Brown Butter Raspberry Jam Cookies, I recommend focusing on both presentation and style to enhance their appeal.
Use simple plating techniques, like stacking them slightly askew for height, or adding a dusting of powdered sugar for a touch of elegance.
A colorful plate can boost the cookies’ visual appeal, making your dessert irresistible to anyone who sees it.
What other dishes can I pair it with?
While enjoying my Brown Butter Raspberry Jam Cookies, I often think about the delightful dishes that can complement their rich flavors.
For dessert pairings, I love serving these cookies alongside a scoop of vanilla ice cream or a tart lemon sorbet.
As for breakfast options, they’re fantastic with a warm bowl of oatmeal or some creamy yogurt and fresh fruit.
What drinks can I pair it with?
The rich, nutty flavor of my Brown Butter Raspberry Jam Cookies pairs beautifully with a variety of drinks that enhance their sweetness and depth.
I love serving them alongside a bold coffee for the perfect coffee pairing, or a fragrant chai tea for a cozy vibe.
Both options elevate the cookie experience, creating a delightful balance that keeps me coming back for more.
Frequently Asked Questions
Can I Substitute Other Fruits for Raspberries in the Recipe?
Absolutely! I’ve tried using other fruit alternatives like strawberries and blueberries. Each brings unique flavor combinations that I really enjoy. Don’t be afraid to experiment; you might discover a new favorite that surprises you!
How Should I Store Leftover Cookies?
To ensure proper storage, I usually keep leftover cookies in an airtight container at room temperature. This helps maintain their freshness. If they last longer, I freeze them to preserve their deliciousness even more!
Is There a Gluten-Free Option for This Cookie Recipe?
Absolutely! I’ve made gluten-free versions using almond flour or a gluten-free blend. Experiment with different baking substitutes; they can keep the cookies rich and nutty while catering to gluten-free needs. Enjoy your baking!
Can I Freeze the Cookies After Baking?
Yes, I freeze the cookies after baking. It helps maintain the texture preservation perfectly! Just make sure they’re fully cooled before I store them in an airtight container. They’ll taste fresh when I thaw them!
What Makes Brown Butter Different From Regular Butter?
Brown butter differs from regular butter mainly in its flavor profile. By cooking it until it toasts, I develop a rich, nutty aroma that elevates recipes. This cooking technique truly transforms the taste experience!