These cookies have a lot going on. Brown butter, caramel, and a hint of coffee flavor in every bite.
I recently discovered this technique of browning butter before using it in cakes or cookies, and the truth is that I fell in love with the taste it gives baked goods.
The taste is like caramel, and when you start to brown the butter, the whole house is filled with its aroma.
I used brown sugar, which for me already has a bit of caramel flavor, and I like it that it gives an unexpected crunch to these brown butter spice cutout cookies. Caramel, cinnamon and coffee, a perfect combination.
For these cookies, I recommend that you roll the dough between two pieces of wax paper, it makes this work much easier.
You do not need to add so much flour, and the dough doesn't come apart as easily as when you do it on the counter. Less flour in the dough means tender cookies.
Actually, these cookies do not need any icing, they are so delicious by themselves, but if you want something cute, just add some icing.
What are you baking for these holidays? Have you started yet?
More recipes with Brown Butter:
- 3/4 cup butter (170g)
- 2 teaspoons instant coffee that is what I had, you can replace it with 1 teaspoon strong coffee or coffee extract and add it with the vanilla extract
- 1 cup brown sugar (200g)
- 1 teaspoon vanilla extract
- 1 large egg
- 2-1/3 cup all-purpose flour (291.6g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 tablespoons butter (56.7g)
- 1 cup icing sugar (125g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons vanilla extract
- 8 to 10 teaspoons hot water
Melt 3/4 cup of butter over low heat in a medium saucepan. Continue cooking, until butter foams and just turns golden (3 to 5 minutes). Immediately remove from heat (If using instant coffee, add it to the butter); refrigerate 1 hour.
In a mixing bowl combine browned butter, brown sugar, egg, and vanilla. Beat at medium speed until well mixed. Add flour, baking powder, salt, and cinnamon and beat until well mixed. Divide the dough in half. Cover and chill for at least 4 hours or overnight.
Preheat oven to 350°F/180°C.
Using 2 pieces of wax paper lightly floured, roll half of the dough at a time until 1/4 inch thick. Using a 3-inch cookie cutter, cut out the dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake cookies for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and cool completely.
In a small saucepan melt butter over low heat until melted. Continue heating until golden brown; let it cool for 5 minutes and stir in the icing sugar, cinnamon, vanilla, and water. Add more water if necessary to achieve a spreading consistency. Frost cooled cookies.
Use icing immediately. If icing starts to set, stir in a few more drops of boiling water.
To store: Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Before serving, thaw cookies, if frozen and spread with icing.