Brown Butter Cutout Cookies Recipe
Introduction
Brown butter cutout cookies bring a rich, nutty flavor to a classic favorite. These cookies have a tender texture and a warm hint of cinnamon that makes them perfect for any occasion. They’re easy to shape and decorate, making them a fun treat for bakers of all skill levels.
Ingredients
- 3 cups (390g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups (280g) unsalted butter, room temperature
- 1 cup (225g) packed dark brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Step 1: Brown the butter by adding it to a light-colored pan over medium-low heat. Stir continuously as it melts, then increase the heat to medium. Watch carefully as it boils and develops a dense foam on top. Keep stirring to prevent burning and to evenly brown the milk solids. When you see brown bits and smell a nutty aroma, immediately remove from heat and pour into a heatproof bowl. Let cool to room temperature.
- Step 2: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Step 3: In a large bowl, whisk together the cooled brown butter, brown sugar, eggs, and vanilla extract until well combined.
- Step 4: Gradually stir in the dry ingredients until the dough just comes together. Avoid over mixing; the dough may seem dry at first but will form a cohesive ball.
- Step 5: Divide the dough in two. Roll each portion between two sheets of parchment paper to about ¼ inch thick. If too thick, the cookies may spread more during baking.
- Step 6: Refrigerate the rolled dough for at least one hour, or up to two days. Alternatively, refrigerate overnight. Keep between parchment sheets or in a large container to maintain shape.
- Step 7: Preheat the oven to 350°F (180°C) and line a cookie sheet with a silicone baking mat.
- Step 8: Remove dough from the fridge, peel off the top parchment layer, and cut into shapes. Transfer cookies to the prepared baking sheet.
- Step 9: Bake for 7 to 10 minutes until the cookies are set in the center but not browned on the edges.
- Step 10: Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a cooling rack to cool completely.
- Step 11: Continue rolling out, cutting, and baking remaining dough. Chill dough for 20 minutes in the fridge or 5–10 minutes in the freezer if it softens while working.
- Step 12: Decorate the cooled cookies as desired. Options include sugar cookie icing, royal icing, or brown butter buttercream.
Tips & Variations
- Use a light-colored pan to easily monitor the browning of the butter and prevent burning.
- Rolling the dough between parchment paper makes it easier to handle and store in the refrigerator.
- For firmer dough that is easier to cut and transfer, chill the dough after rolling and before cutting.
- Try swapping cinnamon for ground nutmeg or ginger for a different warm spice note.
- Store decorated cookies with buttercream frosting in the refrigerator, but bring to room temperature before serving for best flavor.
Storage
Store cookies in an airtight container. If decorated with sugar cookie or royal icing, they can be kept at room temperature. Cookies with buttercream frosting should be refrigerated and served at room temperature. Enjoy the cookies within 3–5 days for the best taste and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the brown butter ahead of time?
Yes, you can brown the butter ahead and refrigerate it. Bring it to room temperature before mixing into your dough to ensure it combines smoothly.
Why does the dough need to chill before baking?
Chilling firms up the dough to prevent spreading during baking and helps the cookies hold their cutout shapes better.
Print
Brown Butter Cutout Cookies Recipe
- Total Time: 1 hour 30 minutes (includes at least 1 hour chilling)
- Yield: About 36–40 medium cutout cookies 1x
- Diet: Vegetarian
Description
These Brown Butter Cutout Cookies are rich, buttery, and nutty with a delightful texture perfect for decorating. Featuring browned butter for a deep, caramel-like flavor, these cookies are rolled out, cut into shapes, and baked to perfection. Ideal for holidays or any festive occasion, they can be decorated with sugar cookie icing, royal icing, or brown butter buttercream for a sweet finishing touch.
Ingredients
Scale
Dry Ingredients
- 3 cups (390g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups (280g) unsalted butter, room temperature
- 1 cup (225g) packed dark brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Brown the butter: Place the butter in a light-colored pan over medium-low heat and stir continuously. Increase heat to medium as it melts and starts boiling. Watch for the dense foam to form and then see the brown bits appear on the pan bottom while stirring constantly to avoid burning. Once fragrant and richly browned, immediately remove from heat and pour into a heatproof bowl. Let cool to room temperature.
- Prepare dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Make the dough: In a large bowl, whisk the cooled brown butter, brown sugar, eggs, and vanilla extract until well combined. Gradually add the dry ingredients and fold gently with a spatula or mixer just until the dough comes together without overmixing.
- Roll and chill the dough: Divide the dough into two portions. Roll each between two sheets of parchment paper to about ¼ inch thickness. Refrigerate for at least one hour or up to two days. If desired, refrigerate overnight for ease of cutting.
- Preheat oven and prepare baking sheet: Set oven to 350°F (180°C) and line a cookie sheet with a silicone baking mat.
- Cut out cookies: Remove one portion of dough from fridge, peel off the top parchment, and cut into desired shapes. Transfer cookies carefully to the prepared baking sheet. Chill dough briefly if needed to keep it firm and for cleaner cuts.
- Bake the cookies: Bake for 7-10 minutes until centers look set but before edges start browning.
- Cool the cookies: Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.
- Repeat: Continue rolling, cutting, chilling, and baking remaining dough until all cookies are baked.
- Decorate as desired: Once cooled, decorate with sugar cookie icing, royal icing, or brown butter buttercream for a festive finish.
- Store appropriately: Keep cookies in an airtight container. Cookies with sugar or royal icing can stay at room temperature. Those with buttercream should be refrigerated after 48 hours but served at room temperature. Best enjoyed within 3-5 days.
Notes
- Brown the butter carefully and continuously stir to avoid burning and develop a nutty flavor with brown bits.
- Rolling the dough between parchment paper prevents sticking and makes rolling easier.
- Chilling the dough is essential for clean cuts and managing dough firmness.
- Do not overmix the dough to maintain tender cookies.
- If planning ahead, brown butter can be refrigerated and brought back to room temperature before using.
- Decorations can vary depending on preference; all methods should be applied only after cookies are fully cooled.
- Cookies with buttercream icing require refrigeration after 48 hours to maintain freshness.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 7-10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cookies, cutout cookies, sugar cookies, holiday cookies, brown butter baking, vanilla cookies, cinnamon cookies
