Browned Butter Spice Cookies. If you like spice cake, you'll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that's guaranteed to please. Scrape into a large bowl; let cool.
Its flavour seeps through cakes, cookies, frostings, any dish, and adds complexity with it's unique flavour. With my transitioning to vegan, I'm. Then, garnish frosted cookies with a dusting of cinnamon. You can have Browned Butter Spice Cookies using 11 ingredients and 8 steps. Here is how you cook it.
Ingredients of Browned Butter Spice Cookies
- You need 2 1/2 cup of flour.
- Prepare 1/2 tsp of baking soda.
- You need 1/2 tsp of pumpkin pie spice.
- It's 2 tsp of cream of tarter.
- Prepare 1 cup of Salted butter.
- Prepare 1 1/4 cup of brown sugar (light or dark).
- Prepare 1/2 cup of white sugar.
- Prepare 1 of whole egg.
- Prepare 1 of egg yolk.
- It's 1 tbsp of greek yogurt OR sour cream.
- Prepare 1 tbsp of Vanilla extract.
Over med-low heat melt your butter. Once your butter is melted, continue to cook. Beat brown sugar and browned butter in a large bowl until blended. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well.
Browned Butter Spice Cookies instructions
- begin melting butter over medium heat in a sauce pan. Butter will begin to foam as it melts. wisk butter until it's golden brown in color and the smells nutty. (you'll be able to tell). Take butter off heat and set aside to cool in a small bowl.
- while butter is cooling, mix dry ingredients (flour, baking soda, pumpkin pie spice and cream of tarter. DO NOT add sugars).
- in bowl of stand mixer add the brown and white sugars and melted butter. mix with paddle attachment on medium-low speed until combined. add egg and egg yolk, yogurt and vanilla. mix until combined well..
- add flour mixture slowly and mix until just blended.
- wrap dough in plastic wrap and refrigerate for about 30 minutes..
- preheat oven to 325°F.
- roll cookies into 1in balls and place 2in apart on cookie sheet. NOTE: you can also roll the balls in cinnamon and sugar mixture if you would like. (1/4 cup sugar 2 tablespoons Cinnamon).
- bake for 8-11 minutes or until edges are lightly browned and centers are still very soft..
These generously sized cookies are soft and cake-like. Refrigerate leftovers in an airtight container for up to three days. In went the brown butter, out went the chocolate chips and nuts. In went all the great spices of Fall, plus pepper and a hint of coffee, because, in the spirit of Feel free to get creative with the spice list, but the key is to add them to the warm brown butter so they get an extra boost in the cookies. I knew brown butter was the path to take when creating these cookies!