Cozy Brown Butter Spice Cookies
These cozy brown butter spice cookies feature crispy edges and a tender, spiced center, delivering a comforting and nostalgic flavor perfect for autumn and holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned to a deep golden color
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a light-colored heavy-bottomed saucepan over medium heat. Stir frequently as the butter melts, foams, and begins to brown. Remove from heat immediately once golden with toasted milk solids and a nutty aroma. Transfer to a heatproof bowl and cool for 10 minutes.
- Mix sugars and egg: In a large bowl, combine 3/4 cup (150g) packed brown sugar and 1/4 cup (50g) granulated sugar. Add the cooled browned butter and mix until combined. Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and slightly fluffy.
- Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Bring it together: Gradually add the dry ingredients to the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Do not overmix.
- Chill the dough (optional): Refrigerate the dough for up to 30 minutes to improve flavor and control spread.
- Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough by rounded tablespoons onto sheets, spacing about 2 inches apart. Bake for 12 to 15 minutes, rotating halfway through. Remove when edges are golden and centers are slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use a light-colored pan to watch the butter brown without burning. Chill dough to control spread and enhance flavor. Rotate baking sheets halfway through baking for even crisping. Test bake a single cookie if unsure about texture. For gluten-free, substitute flour with a 1:1 gluten-free blend containing xanthan gum. For vegan, use vegan butter and a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: brown butter cookies, spice cookies, crispy edges, autumn cookies, holiday baking, easy cookies, cozy cookies