Best Browned Butter Cookies Recipes

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

BROWNED BUTTER SPICE COOKIES

Steps:

• Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly., Beat brown sugar and browned butter in a large bowl until blended. Beat in egg, then rum. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 30 minutes., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.

APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
• Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
• In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
• In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.

GHIRARDELLI BROWNED BUTTER WHITE CHOCOLATE HAZELNUT COOKIES

Steps:

• For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
• In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.
• Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.

BROWNED BUTTER COOKIES WITH CARAMEL FROSTING

Steps:

• Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
• In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.

CRANBERRY NUT COOKIES / BROWNED BUTTER FROSTING

Steps:

• 1. Preheat to 350 degree F. In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well.
• 2. Add milk, extract, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. ( Batter will be stiff.)
• 3. Stir in cranberries and nuts. ( I mixed with fingers )
• 4. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. ( my cranberries were froze, so I didn't cut mine up real well, and they still turned out well.) I actually used my fingers to place dough from bowl to pan. I just estimated 1 tablespoon, some were a bit bigger. There's no better tools than your fingers..lol!
• 5. Bake for 12-15 minutes or until golden brown.
• 6. Cool on wire racks.
• 7. Frosting: Heat the butter in a saucepan over low heat until golden brown, about 5 minutes.
• 8. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency.
• 9. Frost cooled cookies. Enjoy!

BROWNED "BUTTER" CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Add the pecans to a large, high-walled skillet. Toast over medium heat for 5-8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
• Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8-10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5-10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
• Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
• In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
• Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
• Fold in the chopped chocolate and chocolate chunks until evenly distributed.
• Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30-60 minutes.
• Preheat the oven to 375°F (190°C).
• Bake the cookies for 15-18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
• Enjoy!

BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
• In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
• Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
• Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.

COCOA DROP COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• 1. FOR COOKIES: - Mix thoroughly shortening, butter, egg, and sugar. Stir in milk. Sift dry ingredients together, then stir into wet ingredients. - Chill dough at least one hour. Preheat oven to 400 degrees. Drop rounded teaspoonfuls about 2" apart on lightly greased (or parchment covered) cookie sheets. Bake until almost no imprint remains when lightly touched, about 8-10 minutes. Frost when cool.
• 2. FOR GLAZE: - Melt butter until golden brown. Blend in sifted confectioners sugar and vanilla. Stir in hot water to make a good spreading consistency.

SOUR CREAM DATE COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Cream the butter and sugar together till fluffy. Add eggs, spice mix, baking soda and salt. Mix very well. Add 1 cup of the flour, mix well, then add all of the sour cream, then the other 1 cup of flour. Mix very well again, scraping sides and bottom of bowl. Stir in vanilla, nuts and chopped dates. Bake on greased cookie sheets at 375 degrees for 10 min approximately. You want them soft and moist. Do not overbake. Let cookies cool while making frosting.
• Using a heavy bottom pan, melt the 1 stick of real butter. Let this simmer slowly on medium heat till it becomes nutty brown, and smells sort of like nuts. If it burns, you must start over. Nothing can save burnt butter!
• When butter is browned, add the cream and let it bubble a min or so. Dump this mixture over 3 cups of powdered sugar in a bowl and stir with a whisk (or use electric mixer) till smooth. Add vanilla. You want this a soft consistency that will stick to the cookies, but not so soft it runs off the cookies. Add more sugar if necessary, or a bit more cream if necessary to achieve correct consistency. I use a scant teaspoon of frosting per cookie, but you may like less. I like my cookies with a hefty dose of frosting. Cookies are sweet by themselves, and you can omit frosting if you wish.

BROWNED BUTTER AND COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
• In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.

APPLESAUCE SPICE COOKIES WITH BROWNED BUTTER-CREAM CHEESE FROSTING

Steps:

• Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, beat Cookie ingredients with whisk until combined. Using 2-tablespoon scoop, drop mixture 2 inches apart onto cookie sheets.
• Bake about 10 minutes or until edges start to brown, tops are dry and cookies spring back when touched lightly in center. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely before frosting.
• In 1-quart saucepan or 6-inch skillet, brown the butter by melting over medium heat until it begins to foam, then stirring constantly until solid bits in butter turn dark brown and smell fragrant like toffee. Remove from heat; pour into heatproof dish to cool.
• In medium bowl, beat cream cheese and cooled butter with electric mixer on medium speed until smooth. Add powdered sugar and salt; beat to combine. Generously frost cooled cookies with frosting.

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

PINEAPPLE COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 375°. Place Crisco and sugar in large bowl, beat on low speed until creamed, about 30 seconds. Add the eggs, one at a time, beating well after each--about 1 minute.
• Add the pineapple and beat 15 seconds to mix in, turn off the machine.
• In small bowl, combine the flour, baking soda and baking powder and salt.
• Stir in the dry ingredients to batter with wooden spoon. Fold in walnuts.
• Drop the batter on baking sheets, bake until set and beginning to brown, about 8 minutes.
• Remove the cookies from oven and cool on wire rack.
• To prepare FROSTING.
• Sift powdered sugar into a large bowl. Place butter in pan over medium heat and Stir and cook until butter melts and browns.
• Remove the pan from heat, stir in pineapple juice and vanilla and pour the liquid mix over sugar, whisking till smooth.
• Frost cookies.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

FAVORITE BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Melt butter in heavy sauce pan until delicately browned. Remove from stove.
• Using handheld electric beater, stir in brown sugar & granulated sugar until well combined.
• Add egg & egg yolk, beating until the color changes slightly.
• Beat in vanilla extract until combined.
• In a separate bowl, combine all-purpose flour & baking soda. (If using unsalted butter, add 1/2 teaspoons salt as well. If using salted butter, no additional salt is needed.).
• Add flour & baking soda mixture to mixture in the sauce pan to create the batter.
• Using large spoon, stir in chocolate chips until well combined.
• Preheat oven to 325 degrees.
• Line baking sheets with parchment paper.
• Using tablespoon, roll dough into the cookie dough balls.
• Refrigerate for 20 minutes.
• Place cookie dough balls onto parchment paper covered baking sheets.
• Bake for 10 minutes. Rotate & turn baking sheets.
• Then bake for 2-4 more minutes. Cookies should be browned at the edges but soft in the middle.
• Remove from oven and let sit until cool - 5-7 minutes.

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.
• Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
• For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

BROWNED-BUTTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Sift together flour, salt and baking soda; set aside. 2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars. 3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm for an hour or two (I left my dough in the refrigerator overnight, and it was fine. Just let it sit on the counter for 10-15 minutes before scooping out dough). 4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball. 5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).

BROWNED BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Sift together flour, salt and baking soda; set aside.
• Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.
• Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.
• Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).
• Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.
• Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.