Browned Butter Cookies Recipes

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EASY BROWN BUTTER COOKIES



Easy Brown Butter Cookies image

Fairly easy to make and simply scrumptious. Be careful, these cookies are very addicting! Kids will love them. They have a rich buttery, nutty, caramel-like flavor. No special ingredients needed!

Provided by welsh147

Categories     Desserts     Cookies

Time 1h25m

Yield 30

Number Of Ingredients 9

1 cup unsalted butter
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup packed dark brown sugar
2 eggs
2 teaspoons vanilla extract

Steps:

  • Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
  • Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
  • Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 13.8 g, Cholesterol 28.7 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 73.3 mg, Sugar 7.2 g

BROWN BUTTER COOKIES



Brown Butter Cookies image

Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.

Provided by Heather Walker

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h20m

Yield 60

Number Of Ingredients 12

2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
⅔ cup chopped pecans
2 teaspoons vanilla extract
3 ½ cups confectioners' sugar
½ cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
  • Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
  • Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
  • In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g

BROWN-BUTTER COOKIES



Brown-Butter Cookies image

Martha made these cookies on Martha Bakes episode 312.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes 40

Number Of Ingredients 8

15 tablespoons unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg white, lightly beaten
1/3 cup sanding sugar

Steps:

  • Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
  • Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
  • Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.

OLD-FASHIONED BROWNED BUTTER COOKIES



Old-Fashioned Browned Butter Cookies image

Butter cookies are great, but nothing can match the unbelievable flavor of browned butter in these cookies.

Provided by Land O'Lakes

Categories     Shaped     Sugar     Butter     Brown Butter     Sweet     Baking     Butter     Dairy     Cookie     Dessert     Cookie     Dessert     Cookie     Dessert

Yield 42 cookies

Number Of Ingredients 6

1 cup Land O Lakes® Butter
3/4 cup sugar
1 large Land O Lakes® Egg
2 teaspoons vanilla
2 cups all-purpose flour
Decorator sugars

Steps:

  • Melt butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, 3-5 minutes or until butter foams and just turns a delicate golden color. Immediately remove from heat; refrigerate 30 minutes.
  • Heat oven to 350°F.
  • Combine browned butter, sugar, egg and vanilla in bowl. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well mixed.
  • Shape dough into 1-inch balls. Roll balls in decorator sugars. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork.
  • Bake 12-15 minutes or until lightly golden brown. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

Nutrition Facts : Calories 80 calories, Fat 4.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 45 milligrams, Carbohydrate 8 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

BROWNED-BUTTER COOKIES



Browned-Butter Cookies image

These cookies are easy and delicious. Browning the butter is the key. Prep time includes browning the butter and cooling the butter. Cook time is just the actual baking time.

Provided by Parsley

Categories     Dessert

Time 55m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 6

1 cup salted butter
3/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
1/8 cup total of decorator colored sugar sprinkle or 1/8 cup regular white sugar

Steps:

  • In a saucepan over medium-high heat, melt butter. Continue cooking, watching closely. It will foam well, then stop and just bubble; keep cooking and swirling butter until it begins to foam for the second time and gets a golden-brown color w/ flecks in it----should take about 5-6 minutes. Immediately remove from heat; place in a bowl and chill for 30 minutes.
  • After 30 minutes, preheat oven to 350°. In a large mixing bowl, combine browned butter, sugar, egg and vanilla and beat together well. Gradually beat in the flour until well mixed.
  • With clean hands, roll dough into 1-inch balls----place 2 inches apart on ungreased cookie sheets. Dip tines of fork into sugar(s) and flatten cookie tops. Bake at 350° for 12-15 minutes or until slightly golden-brown. Allow to cool 1-2 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 80.3, Fat 4.8, SaturatedFat 3, Cholesterol 16.9, Sodium 42.5, Carbohydrate 8.6, Fiber 0.2, Sugar 3.8, Protein 0.8

BROWNED-BUTTER VANILLA COOKIES



Browned-Butter Vanilla Cookies image

Provided by Leslie Land

Categories     dessert

Time 1h

Yield About three dozen cookies

Number Of Ingredients 6

10 ounces, approximately, unsalted butter
2 Tahitian vanilla beans
1/2 cup sugar
1 egg yolk
1 3/4 cups pastry flour or 1 cup all-purpose flour and 3/4 cup cake flour
4 ounces (1 1/4 cups) walnut or pecan halves (optional)

Steps:

  • Put eight ounces of the butter in a heavy saucepan. Allow the remainder to soften at room temperature. Split the vanilla beans, scrape the seeds into the butter in the pan and then add the pods.
  • Put the pan over medium-high heat and cook for about five minutes, until the foam subsides and the butter stops bubbling and gives off a nutty aroma. Immediately transfer this mixture to a large, cool bowl and whisk for a few moments to prevent further cooking.
  • Remove the pods and measure the still-warm butter. Add enough of the reserved butter to make the total equal one cup. Whisk to combine, cool to room temperature, cover tightly and chill until firm. Butter may be prepared several days in advance, if desired.
  • Remove the butter from the refrigerator and let warm until malleable. Put it in a large mixing bowl and beat with a wooden spoon or the paddle attachment of an electric mixer until it is light and fluffy. Beat in the sugar, egg yolk and then, with as few strokes as possible, the flour. Add the nutmeats, if desired. Wrap and chill the dough.
  • Divide the dough into quarters and work with one quarter at a time, keeping the others refrigerated. Lightly flour a work surface and on it flatten a piece of dough to a rectangle about one-half-inch thick. Fold it in half and compress it into a log roughly one-and-a-half inches thick. Press to be sure there are no air bubbles, trying not to overwork the dough. If it seems to be getting greasy, return it to the refrigerator for 15 minutes or so. Wrap the log in plastic wrap and freeze. Repeat with the remaining quarters.
  • Preheat the oven to 325 degrees. Slice the frozen dough into cookies a bit more than one-half-inch thick (thinner ones will crumble) and place them one inch apart on ungreased baking sheets. Bake for 15 to 18 minutes, or until the surfaces look dull and the cookies are very lightly browned. Allow them to cool on the sheet for three minutes, then carefully transfer to racks.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams

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