Brown Butter Cookies with Brown Butter Frosting
A delicious classic sugar cookies is taken to the next level in these Brown Butter Cookies with Brown Butter Frosting.
Soft crumb, rich nutty flavor with a hint of vanilla. Divine!
Welcome to Christmas Cookies Week! I cannot BELIEVE it’s only 43 days until Christmas!
I don’t know about you, but 2019 has surely flown by for us.
It’s really hard to believe we are looking at snow in the immediate forecast.
In short, just as soon as this goes live, is when our snow is scheduled to start. Oh joy.
But that’s okay. Most importantly, we’re staying bundled up, inside and I’ll be in the kitchen baking batch after batch of Christmas cookies.
I will be making even more of these Brown Butter Cookies with Brown Butter Frosting. They are a huge hit and were requested by friends this year.
I chose these Brown Butter Cookies with Brown Butter Frosting to start off our week because they aren’t your plain jane Christmas cookie.
Consequently, you need them in your life. Trust me.
They are a fun and deliciously nutty cookie that will be right at home on any cookie platter this holiday season.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting Christmas Cookies Week!
More Fantastic Cookie Recipes
- Brown Sugar Christmas Cookies
- Chewy Hazelnut Oatmeal Cookies
- Cinnamon Pecan Snowball Cookies
- Dark Chocolate Orange Crinkle Cookies
- Eggnog Crackle Cookies
- Eggnog Snickerdoodle Cookies
- Iced Chocolate Pumpkin Spice Cookies
- Iced Molasses Cookies
- Kipplens AKA: Pecan Snow Balls
- Lemon Sponge Tassies
- Peppermint Madeleines
- Raspberry Shortbread Cookies
- Salted Chocolate Pecan Cookies
- Speculoos (Belgian Spice Cookies)
Are you ready to make Browned Butter Cookies with Browned Butter Frosting?
I used Adams Extract ClearVan Clear Vanilla Extract in today’s recipe.
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Recipe for Brown Butter Cookies with Brown Butter Frosting
Brown Butter Cookies with Brown Butter Frosting
For the Cookies:
- 3 cups all-purpose flour spoon and leveled
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- [1 tablespoon Adams Extract Vanilla Extract]
For the Frosting:
- ⅓ cup unsalted butter
- 3 cups powdered sugar
- [1 teaspoon Adams Extract Vanilla Extract]
- 3 to 4 tablespoons milk until desired consistency
To Make Cookies:
- In a small sauce pan, melt the butter over medium heat. As soon as it melts and is simmering, begin stirring often. Watch the butter closely after its melted because the butter can go from browned to burnt, pretty quickly. You will notice a pleasant nutty smell, and see dark brown butter particles at the bottom of the sauce pan. The butter itself should be a nice light brown. Turn off the heat and keep stir a few times as its cooling. All the butter to cool completely in a seprate bowl in the refrigerator (about 25 minutes). It should solidify quite a bit. If it hasn't solidified much, allow a bit more time. (the freezer is okay too just don't actually FREEZE the butter).
- Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, scrape the butter into the mixer bowl. Add the brown sugar and the granulated sugar and beat on high until fluffy, about 5 minutes. Scrape the sides, as needed.
- Turn the mixer to low speed and add the eggs and vanilla. Once combined well, add the flour mixture and mix until everything looks smooth. Don't overmix.
- Form the dough into equal 1" balls. Place on parchment paper covered baking sheet about 2" apart.
- Use the bottom of a glass or flat object to press gently on top of the cookies, flattening them slightly.
- Bake for approx. 8-10 minutes. The cookies will look a little under baked but the edges should look cooked. Do NOT over bake. You will wind up with a dry cookie at the end. Take out at the 8 minute mark if possible. Cookies will continue to cook as they cool. Allow to cool slightly before adding the frosting.
To Make Frosting:
- In a small sauce pan, repeat step 1 above with 1/3 cup butter. Melt the butter over medium heat. As soon as it melts and is simmering, begin stirring often. Remove from stove once butter is light brown. DO NOT allow to cool.
- In the bowl of your stand mixer, beat the butter, powdered sugar, vanilla extract and 3 tablespoons of milk on low speed about 1 minute or until smooth.
- Add a little more milk (the remaining tablespoon) and mix well until frosting is creamy and spreadable. Frost cookies while still warm, not hot.
These are just so pretty! Definitely the kind of cookie I want to receive in a cookie exchange!!!