Brown Butter Cookies Recipe

Name: Brown Butter Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 80 min
Ingredients: 2 cups butter; 2 cups brown sugar; 2 eggs; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 3 cups all-purpose flour; 0.66666698455811 cup chopped pecans; 2 teaspoons vanilla extract; 3.5 cups confectioners' sugar; 0.5 cup hot water

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

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

Directions

Preheat the oven to 350F (175C).
In a medium saucepan, heat butter over medium heat for about 5 minutes, until it turns nut brown in color. The foaming and bubbling are part of the browning process, so keep an eye on it to avoid burning. Once browned, remove from heat and let it cool slightly.
Reserve cup of the browned butter for the icing later. Pour the remaining browned butter into a large mixing bowl.
Beat the browned butter with the brown sugar until its no longer hot to the touch.
Mix in the eggs, vanilla extract, baking soda, baking powder, and salt. Beat the mixture thoroughly until fully combined.
Stir in the flour and chopped pecans until the dough is well mixed.
Using a spoon, drop tablespoon-sized portions of dough onto ungreased baking sheets, spacing them evenly apart.
Bake in the preheated oven for about 10 minutes, or until the cookies are light brown around the edges. Remove from the oven and let them cool completely on a wire rack.
While the cookies cool, make the icing: In a medium bowl, combine the reserved cup of browned butter with vanilla extract, confectioners' sugar, and hot water. Beat until smooth.
Once the cookies are completely cool, spread the icing over the tops using a knife or spatula. Allow the icing to set before serving.

Nutrition Facts (per serving)

Serving Size: 1 cookie

Calories: 144
Total Fat: 7g (9% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 23mg (8% DV)
Sodium: 93mg (4% DV)
Total Carbohydrate: 19g (7% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 14g
Protein: 1g (2% DV)
Calcium: 13mg (1% DV)
Iron: 0mg (2% DV)
Potassium: 26mg (1% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Brown Butter Cookies are a rich, nutty, and decadent dessert that has gained popularity for their unique flavor profile. The secret behind their irresistible taste lies in the process of browning the butter, which enhances its nutty aroma and creates a deeper, richer flavor. These cookies are topped with a sweet browned butter glaze, making them an extraordinary treat for any occasion.

History and Origin

Brown butter, or "beurre noisette" in French, has been a beloved ingredient in European kitchens for centuries. It is commonly used in French cuisine and Italian pastas, where its nutty flavor enhances dishes in a subtle yet distinctive way. While the exact origin of the Brown Butter Cookies recipe is unclear, it has evolved as a modern twist on classic butter cookies, incorporating the browned butter technique to elevate the flavor. Over time, the addition of pecans and the browned butter icing transformed these cookies into a favorite American dessert, particularly around the holidays.

Regional Variations

Brown Butter Cookies can be found in many different regions, though they are most popular in the United States. In certain parts of the country, the addition of nuts such as pecans or walnuts is common, providing a lovely contrast in texture. Some variations incorporate different spices like cinnamon or nutmeg, enhancing the warmth and richness of the cookies. Depending on the region, the frosting may be replaced with a dusting of powdered sugar or omitted entirely for a more rustic look.

How Brown Butter Cookies Differ from Similar Treats

While these cookies may resemble other classic butter cookies or shortbreads, what sets them apart is the use of brown butter. The traditional shortbread cookie, for example, uses plain butter, which contributes to its light and delicate flavor. Brown butter, on the other hand, has a more complex and robust taste, often described as nutty and slightly caramelized. This gives Brown Butter Cookies a richer and more intense flavor compared to their more simple counterparts.

Where Are Brown Butter Cookies Usually Served?

Brown Butter Cookies are perfect for a variety of occasions. They are often served at family gatherings, holiday parties, and weddings. Their rich flavor makes them a standout addition to a cookie platter, especially during the holiday season when people are looking for something a little different. They're also a great gift idea, as their unique taste and elegant appearance make them a perfect homemade present.

Interesting Facts

The process of browning butter is simple but requires patience. The butter must be heated slowly and stirred constantly to avoid burning. Its the key step that imparts the deep, nutty flavor to the cookies.
Brown Butter Cookies are often paired with pecans, but you can experiment with other nuts, such as walnuts or almonds, for a unique twist.
Some bakers add a splash of bourbon or maple syrup to the glaze to give the cookies an extra layer of flavor.
The cookies' popularity has surged in recent years, thanks to their inclusion in food blogs, cooking shows, and social media, where bakers share their personal variations and tips.
Despite their rich flavor, these cookies can be stored for several days, making them an excellent option for planning ahead for gatherings.

FAQ about Brown Butter Cookies Recipe

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, you can also store them in the refrigerator, where they will last for up to a week.

Yes, you can freeze the dough. Shape it into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag for up to 3 months. You can bake them directly from frozen, but add a couple of extra minutes to the baking time. Baked cookies can also be frozen for up to 3 months. Be sure to store them in an airtight container or a freezer bag.

Browning butter can take longer than expected depending on the heat level, the type of butter used, and the size of your pan. Be patient and continue to cook the butter until it reaches a nutty aroma and a golden-brown color. It usually takes about 15 minutes, not the 5 minutes suggested in the recipe.

If you don't have pecans, you can substitute with other nuts such as walnuts, almonds, or hazelnuts. If you have nut allergies, you could omit them entirely or use dried fruit like cranberries or raisins for added texture.

Yes, these cookies are delicious even without the icing. If you prefer a less sweet treat, you can skip the frosting or just dust them lightly with powdered sugar. Some people also enjoy adding chocolate chips to the dough for added richness.

You can use salted butter, but be mindful of the extra salt in the recipe. If you choose salted butter, reduce the amount of added salt in the dough to prevent the cookies from becoming too salty.

To prevent excessive spreading, make sure to chill the dough for at least 30 minutes before baking. This helps firm up the dough and ensures the cookies keep their shape while baking.

If the glaze is too runny, add more powdered sugar until it reaches a thicker consistency. If you prefer, you can also try adding a splash of bourbon or another flavoring to give it extra depth.

You can use light or dark brown sugar depending on your preference. Dark brown sugar will provide a slightly richer, molasses-like flavor, while light brown sugar will result in a milder taste. Just ensure that you stick to the same measurements for consistency.

If the cookies taste too sweet for your liking, try reducing the amount of confectioners' sugar in the glaze or omit it entirely. You can also try making the cookies smaller to reduce the sweetness in each bite.

Comments

Justin Rivera

08/02/2022 04:09:24 AM

My family absolutely loved these cookies! They are wonderfully delicious and have a unique flavor that reminds me of butter toffee. The real butter used in them really shines through. I enhanced the flavor by lightly toasting the pecans in the oven while it was preheating. I tasted the cookies both with and without the glaze, and I personally preferred them glazed. Due to their initial light brown color, it was a bit challenging to judge when they were fully baked. I ended up overcooking the first batch, so I recommend following the recipe's cooking time to ensure a great outcome!

Samantha Carter

06/03/2023 11:39:21 AM

Delicious! I have only one critique for the recipe: it may mislead some into thinking that brown butter can be achieved in 5 minutes on medium heat. It's important to wait until the frothing subsides and a nutty aroma starts emanating from the butter. If you're using Irish butter, expect a second round of frothing as the browning process begins, which took about 15 minutes for the amount of butter required. I made a half batch of frosting and it was more than enough, especially when topped with toasted pecans – they were simply delightful. I'll have a hard time parting with them for the holidays; looks like I'll need to whip up another batch soon so I can enjoy more than just a couple.

Nancy Ramirez

10/14/2022 06:18:59 PM

Wow! These cookies are absolutely amazing! They are being devoured by everyone so quickly that I ended up making another batch. A tip for the icing: it needs more sugar to set properly. Instead of spreading the icing, try putting it in the middle and letting it spread on its own. Additionally, browning the butter took about 15 minutes, and it took another 10 minutes for the butter and sugar mixture to cool. Despite these extra steps, the end result is definitely worth it to create these delicious cookies.

Thomas Miller

11/17/2022 06:48:59 AM

My family absolutely adored these cookies – they vanished in no time after I baked them! I halved the recipe and ended up with 35 cookies, which turned out to be just the right amount. Unfortunately, I ran out of confectioner's sugar and couldn't make the icing (forgot to check my supplies earlier – oops!), but the cookies were still incredibly tasty on their own. Adding a dash of nutmeg gave them a delightful aftertaste. I also strained the butter after removing it from the stove, which helped eliminate any crystallized bits and made a difference in the final texture.

Stephanie Campbell

03/29/2024 09:53:35 PM

These cookies were absolutely fantastic. I omitted the pecans and frosting, and instead, incorporated chocolate chips into the dough. I scooped out each cookie using a tablespoon of dough and let them chill in the refrigerator overnight to enhance the flavors - a step that I strongly suggest you try!

Diane Sanchez

11/21/2024 04:51:10 PM

Review Rewritten: Amazing!!! I have made these cookies a couple of times now, and each time has been a breeze. They turn out perfectly crunchy with a delightful coarse, sandy texture that I simply love. The flavor is outstanding, reminiscent of a delicious blend of butterscotch and caramel. I believe that those who found this cookie lacking in taste may not have properly browned their butter. I made a few tweaks to the recipe: reduced the sugar by a quarter, baked the cookies a few minutes longer for extra crispiness, and skipped the icing (the cookie is already sweet and flavorful on its own). Give these cookies a try, you won't be disappointed!

Virginia Rodriguez

12/08/2023 05:44:22 AM

Review: These cookies are incredibly tasty. It takes much longer than the suggested "about 5 minutes" to achieve the butter's "nut brown" color, more like 25 minutes! That's the most challenging part of making these cookies—everything else is a piece of cake. Well, cookies. Whatever. My main critique is that the so-called "frosting" turned out to be more of a glaze. With 1/2 cup of butter, 1/2 cup of hot water, and 2 tsp of vanilla mixed with only 3 1/2 cups of confectioners sugar, it ended up as a runny syrup, not a thick frosting! However, not a big deal: just dip the slightly cooled cookies into the glaze and let them cool further. Perfect. I was left with over a cup of extra glaze. 4/5 stars because the directions were slightly misleading. Nonetheless, I really enjoy this recipe and will continue making it. This is my second time trying it out.

Aaron Torres

12/19/2024 01:46:10 AM

Tasty and simple to prepare. The frosting was a bit thin, so I adjusted by adding more powdered sugar and a splash of bourbon. I will definitely be making these again, maybe even tonight!

Jacob Campbell

08/11/2024 03:05:31 AM

Absolutely delicious! These cookies will definitely become my new favorite.

Joshua Brown

05/28/2025 03:19:31 PM

Excellent recipe!

Jessica Young

06/04/2025 01:30:44 AM

I prepared these delectable cookies exactly as directed and they turned out fantastic. My family absolutely adored them and they disappeared quickly. I even had extra to share with others. This recipe is definitely a keeper!

Frank Flores

10/12/2024 12:14:04 AM

I brought these for a Ladies Fellowship at church and they were a huge success. I made so many that there were plenty left for Sunday night fellowship. We stored them in the refrigerator overnight and they were just as delicious the next day.