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Brown Butter Cookies


Ingredients

2 cups butter

2 cups butter

2 cups brown sugar

2 cups brown sugar

2 eggs

2 eggs

2 teaspoons vanilla extract

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon salt

3 cups all-purpose flour

3 cups all-purpose flour

⅔ cup chopped pecans

⅔ cup chopped pecans

2 teaspoons vanilla extract

2 teaspoons vanilla extract

3 ½ cups confectioners’ sugar

3 ½ cups confectioners’ sugar

½ cup hot water

½ cup hot water

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling are part of the browning process, but watch carefully so that it doesn’t burn. Remove from heat; cool slightly. Reserve 1/2 cup of browned butter to make the icing.

Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling are part of the browning process, but watch carefully so that it doesn’t burn. Remove from heat; cool slightly. Reserve 1/2 cup of browned butter to make the icing.

Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt; beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt; beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

Bake for 10 minutes in the preheated oven, or until light brown around the edges; cool.

Bake for 10 minutes in the preheated oven, or until light brown around the edges; cool.

In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners’ sugar, and hot water. Beat until smooth; use to frost cookies when they are cool.

In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners’ sugar, and hot water. Beat until smooth; use to frost cookies when they are cool.

Nutrition Facts (per serving)

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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