I absolutely love baking cookies, and what makes a cookie even better? Brown butter! It adds such a wonderful, nutty depth to any sweet treat. Today, I’m sharing two of my favorite cookie recipes that truly shine with that amazing brown butter flavor.
From warm spices to fruity chocolate, these recipes are easy to make and perfect for sharing (or keeping all to yourself!). Get ready to bake some seriously tasty brown butter cookies with me.
Jump to Recipe:
Delicious Brown Butter Gingerbread Cookies
These gingerbread cookies get a fantastic upgrade with nutty brown butter. They’re soft, perfectly spiced, and full of cozy holiday cheer.
Key Ingredients & Tips for Gingerbread
- Brown Butter Magic: Browning the butter adds a deep, nutty taste that makes these gingerbread cookies extra special and unique.
- Molasses Choice: Use dark, unsulphured molasses for the best flavor and texture. It’s key for that rich gingerbread taste you want.
- Chill Time: Don’t skip chilling the dough! It helps the flavors blend and prevents the cookies from spreading too much when they bake.
What You Need for Gingerbread
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ cup (1 ½ sticks) unsalted butter, browned and cooled
- ½ cup dark brown sugar, packed
- 1 large egg
- ½ cup unsulphured molasses
- 1 tsp vanilla extract
⏱️ Time: 45 minutes + chilling🍽️ Yields: 2 dozen cookies
How to Make Brown Butter Gingerbread Cookies
Step 1: Brown the Butter
Melt the butter in a light-colored pan over medium heat. Cook, stirring often, until it turns amber and smells nutty. Pour into a heatproof bowl and let it cool completely.
Step 2: Mix Dough
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a larger bowl, beat the cooled brown butter with brown sugar until light and fluffy. Beat in the egg, then molasses and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Chill and Cut
Flatten the dough into a disk, wrap it in plastic, and chill for at least 1 hour (or up to 2 days). Once chilled, preheat your oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about ¼-inch thick and use cookie cutters to make shapes.
Step 4: Bake Cookies
Place the cut-out cookies on baking sheets lined with parchment paper. Bake for 8-10 minutes, or until the edges are set. Let them cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
📝 Final Note
These cookies keep well in an airtight container at room temperature for up to a week. They are even softer and more flavorful the day after baking!
Sensational Brown Butter Raspberry Chocolate Chip Cookies
These cookies combine nutty brown butter, sweet bursts of raspberry, and classic chocolate chips. It’s a wonderful cookie for any time you want something special.
Key Ingredients & Tips for Raspberry Chocolate Chip Cookies
- Fresh or Frozen Raspberries: You can use either in this recipe. If using frozen, add them directly from the freezer to prevent them from breaking down too much in the dough.
- Chocolate Chip Quality: Use good quality semi-sweet or dark chocolate chips. They really make a difference in the taste and texture of your finished cookies.
- Don’t Overmix: Mix the dough just until combined, especially after adding the flour and raspberries, to keep the cookies tender and soft.
What You Need for Raspberry Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, browned and cooled
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cup fresh or frozen raspberries
⏱️ Time: 30 minutes + chilling🍽️ Yields: 2.5 dozen cookies
How to Make Brown Butter Raspberry Chocolate Chip Cookies
Step 1: Prepare Brown Butter
Brown the butter in a light-colored saucepan over medium heat, stirring until it’s amber with nutty bits at the bottom. Transfer to a bowl and let it cool completely.
Step 2: Mix Dry and Wet
In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, beat the cooled brown butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Step 3: Fold in Goodies
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Gently fold in the chocolate chips and raspberries by hand. Be careful not to mash the raspberries too much.
Step 4: Scoop and Bake
Preheat your oven to 375°F (190°C). Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
For best results and to prevent spreading, I always chill the dough for at least 30 minutes before baking these cookies. It really helps the texture!
