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Brown Butter Spice Cutout Cookies

Brown Butter Spice Cutout Cookies

These cookies have a lot going on. Brown butter, caramel, and a hint of coffee flavor in every bite. 
Course Christmas cookies
Cuisine South America
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 hours
Total Time 25 minutes
Servings 26
Calories 145 kcal
Author Lizet Bowen

Ingredients

  • 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

Brown butter icing:

  • 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

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 350°F/180°C. 
  4. 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.
  5. Bake cookies for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack and cool completely. 

Brown Butter Icing:

  1. 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.

Recipe Notes

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.