Description
These Brown Butter and Bourbon Cookies are a delightful twist on traditional cookies, featuring rich, nutty browned butter and a warm hint of bourbon. Perfectly soft yet crisp around the edges, they combine classic ingredients with a boozy depth to create an irresistible treat ideal for any occasion.
Ingredients
Wet Ingredients
- 2 cups unsalted butter
- 1 tsp vanilla extract
- 1/4 cup bourbon (use your favorite brand)
Dry Ingredients
- 1/2 cup light brown sugar (packed)
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Brown the Butter: In a skillet over medium-high heat, melt the butter while stirring frequently. Continue cooking until the milk solids settle at the bottom and turn a golden brown color, taking care not to burn the butter.
- Chill Browned Butter: Transfer the browned butter to a mixing bowl and place it in the refrigerator until it firms up to the texture of softened butter, about 20 to 30 minutes.
- Cream Butter and Sugar: Beat the chilled browned butter on medium-high speed for 1 to 2 minutes until it becomes light and fluffy. Gradually add the packed light brown sugar and continue beating for an additional 1 to 2 minutes until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to combine thoroughly.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the butter and sugar mixture while mixing on low speed. Continue mixing for about 2 minutes until the dough mostly comes together.
- Add Bourbon and Vanilla: Stir in the vanilla extract and bourbon, mixing on low until the dough becomes smooth. If the dough feels too dry, add 1 to 2 teaspoons of water to help bring it together.
- Roll and Cut Dough: Lightly flour a clean surface and roll the dough out to about 1/4-inch thick. Use cookie cutters or a knife to cut into your desired shapes.
- Prepare for Baking: Place the cut cookies on a lightly greased or parchment-lined baking sheet, spacing them evenly.
- Bake: Bake in the preheated oven for 12 to 13 minutes, or until the cookie edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.
Notes
- Make sure not to burn the butter while browning; golden brown milk solids indicate perfect brown butter.
- If the dough is crumbly, adding a teaspoon or two of water can help it come together.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store the cookies in an airtight container at room temperature for up to a week.
- The bourbon adds depth and richness but can be omitted or substituted with vanilla extract for an alcohol-free version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
