When I first tried making Brown Butter Spritz Cookies, I knew I was in for something special. The nutty flavor from the browned butter adds a depth that elevates this classic treat. They’re not just easy to make, but the results are impressive, perfect for festive gatherings. What’s even better is how versatile they can be. You might be wondering how to achieve that perfect texture and presentation…
What kind of recipe is it?
Brown Butter Spritz Cookies are a delightful twist on the classic buttery treat, distinguished by their rich, nutty flavor from browned butter.
These cookies boast a tender, melt-in-your-mouth texture while maintaining adorable shapes when piped through a press.
Perfect for holiday gifting or festive gatherings, they appeal to cookie lovers of all ages.
Easy to make yet impressively sophisticated, this recipe is ideal for bakers looking to elevate their cookie game and delight family and friends with a unique and tasty snack.
Preparation Time
| Category | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 20 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Optional: Sprinkles | for decoration (as needed) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for mixing ingredients, keeping them organized | Any large bowl (glass or plastic) |
| Measuring Cups (Dry & Liquid) | For accurately measuring out ingredients | Any set of cups marked with measurements |
| Measuring Spoons | For measuring small amounts of ingredients (e.g., baking powder, salt) | Use a regular spoon; estimate as needed |
| Stand Mixer or Hand Mixer | To cream butter and sugars together, and mix ingredients thoroughly | Mixing by hand with a wooden spoon |
| Rubber Spatula | For scraping down the sides of the bowl and transferring dough | Wooden spoon or any sturdy spatula |
| Wooden Spoon | For mixing thicker cookie dough and folding in dry ingredients | Rubber spatula or any sturdy utensil |
| Baking Sheets (2-3) | To place cookies on for baking | Use any flat, heat-safe tray or an old baking sheet |
| Parchment Paper or Silicone Mats | To line baking sheets for easy cookie removal and even baking | Lightly greased baking sheets |
| Cookie Scoop or Spoon | For portioning dough evenly for uniform cookie size | Regular spoon or tablespoon |
| Cooling Rack | To cool baked cookies evenly, preventing sogginess | Upside-down baking sheet or any wire rack |
| Oven Thermometer | To ensure accurate oven temperature for baking | None; monitor baking closely if unavailable |
Cooking Steps
- Preheat the oven to 180 °C (350 °F). Position the oven rack in the center to ensure even baking.
- Prepare two baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- In a saucepan over medium heat, melt 170 g (¾ cup) unsalted butter. Allow the butter to cook until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Stir frequently to prevent burning.
- Once browned, immediately remove the saucepan from heat and transfer the butter to a large mixing bowl. Let it cool slightly, about 5 minutes.
- Add 150 g (¾ cup) granulated sugar and 100 g (½ cup) packed light brown sugar to the bowl with the browned butter. Use a stand mixer fitted with a paddle attachment or a hand mixer on medium speed to cream the sugars with the butter until light and fluffy, about 2-3 minutes.
- Reduce the mixer speed to low and add one large egg and one teaspoon pure vanilla extract to the mixing bowl. Continue to mix until fully combined.
- In a separate medium mixing bowl, whisk together 250 g (2 cups) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix until just combined, being careful not to overmix. The dough should be slightly sticky but hold together.
- Using a cookie scoop or spoon, portion out about 30 g (2 tablespoons) of dough for each cookie. Place each portion on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
- Optionally, press down gently on each cookie with the bottom of a glass or your hands for a slightly flatter shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft. The cookies should have a slightly chewy texture.
- Cool the cookies on the baking sheets for 5 minutes before using a spatula to transfer them to a wire cooling rack. Allow the cookies to cool completely for optimal texture, about 10-15 minutes.
Enjoy the warm, nutty aroma as they cool.
Variations
- Chocolate Chip Brown Butter Spritz: Fold in 150 g (1 cup) of semi-sweet chocolate chips for a classic flavor twist.
- Lemon Zest Spritz: Add the zest of 1 lemon and 1 tablespoon (15 ml) of lemon juice to the dough for a fresh citrus kick.
- Gluten-Free Almond Spritz: Substitute 250 g (2 cups) all-purpose flour with a gluten-free flour blend for a gluten-free version; consider adding 50 g (1/2 cup) almond flour for extra flavor.
- Dairy-Free Coconut Cookies: Replace the unsalted butter with 170 g (3/4 cup) coconut oil, and use a dairy-free chocolate option for a vegan treat.
- Pumpkin Spice Spritz: Mix in 100 g (1/2 cup) canned pumpkin puree and 1 teaspoon (5 g) pumpkin pie spice for a seasonal autumn flavor.
- Matcha Green Tea Spritz: Add 2 tablespoons (30 g) of matcha powder to the dry ingredients for a unique green tea flavor and color.
- Peanut Butter Brown Butter Cookies: Incorporate 100 g (1/2 cup) creamy peanut butter into the wet ingredients for a rich, nutty variation.
- S’mores Spritz: Mix in 75 g (1 cup) of miniature marshmallows and 50 g (1/2 cup) of crushed graham crackers for a campfire-inspired treat.
Tips on plating and presentation
How can you elevate your brown butter spritz cookies for a stunning presentation?
I love using simple plating techniques, like stacking the cookies in varying heights on a decorative platter.
Adding cookie garnishes, such as a sprinkle of sea salt or a drizzle of chocolate, can really enhance their appeal.
Don’t forget to match your serving dish with the cozy, nutty vibes of the cookies!
What other dishes can I pair it with?
When you’re thinking about what to pair with my brown butter spritz cookies, consider complementing their rich, nutty flavor with a warm cup of spiced chai or a creamy vanilla latte.
For dessert options, try serving them alongside a rich chocolate mousse or a scoop of salted caramel ice cream.
These cookie pairings will elevate your treat experience and leave everyone wanting more!
What drinks can I pair it with?
Ever wondered what drinks would enhance the experience of enjoying my brown butter spritz cookies?
I’ve found that rich coffee pairings, like a smooth espresso or creamy latte, elevate their nutty flavors beautifully.
If you’re in the mood for something festive, consider a spiced holiday cocktail—something with cinnamon or nutmeg can really complement the cookies.
Cheers to delicious pairings!
Frequently Asked Questions
Can I Substitute Light Brown Sugar for Dark Brown Sugar?
You can substitute light brown sugar for dark brown sugar, but you’ll notice flavor differences. Your cookies might be slightly less rich, impacting cookie texture. I’d recommend experimenting to see what you prefer!
How Do I Store Leftover Brown Butter Spritz Cookies?
I usually store leftover cookies in airtight cookie containers. Keep them at room temperature for freshness, or refrigerate if you want them to last longer. Just remember to separate layers with parchment paper to prevent sticking!
Can I Freeze the Dough Before Baking?
Absolutely, I freeze the dough before baking all the time! Just wrap it well, and when you’re ready, bake from frozen. You might need to adjust the baking time slightly, but it works perfectly!
Are There Gluten-Free Alternatives for This Recipe?
Absolutely! I often use gluten free flours like almond or coconut flour. For sweetness, alternative sweeteners such as maple syrup or honey work wonders. You’ll enjoy delicious results with these adjustments in your baking!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week when stored in an airtight container. For optimal cookie freshness, I recommend keeping them in a cool, dry place. Trust me, they’ll taste even better as they sit!