Brown Butter Cookie
Rich aromas of nuts and caramel with a slightly crisp surface and a melt-in-your-mouth, tender interior.
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Estimated Time
- Preparing 1 hr 30 min
- Cooking 30 min
Nutritions / Serving
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Energy161 kCal
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Carbs14 g
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Protein1 g
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Fat11 g
Serves 12. Not included in nutritions:
Ingredients
Cookie Dough
- Unsalted Butter 120 g
- All-purpose Flour 130 g
- Icing Sugar 70 g
- Almond Flour 20 g
- Browned Butter 30 g
- Rum 10 g
- Egg Yolk 1 pc
- Baking Powder 1 g
- Fleur de Sel 1 g
Brown Butter
- Unsalted Butter 40 g
In a pan, heat 40 g butter over medium-low until it turns a deep amber color and gives off a nutty caramel aroma. Remove from heat and transfer to a container to cool to room temperature.
Sift together flour, almond flour, baking powder, and fleur de sel. Mix the egg yolk with rum until combined.
Cream softened butter with sugar until fully blended. Add the egg yolk mixture and cooled brown butter, stirring thoroughly after each addition.
Add the sifted dry ingredients and mix with a spatula until combined.
Place the dough between two sheets of parchment paper and roll out to a thickness of 0.5–1 cm. Chill in the refrigerator for 1 hour.
Meanwhile, prepare a baking sheet lined with parchment paper and preheat the oven to 160°C (320°F).
Dust cookie cutters with flour to prevent sticking, cut out shapes, and place on the baking sheet.
Bake in the preheated oven for about 30 minutes, until the surface is lightly golden. Adjust baking time based on your oven and cookie thickness.
Cool on a wire rack after baking.
Discussion
Use the highest quality butter available, as it greatly influences the flavor. Premium butters, like French varieties, enhance the richness and aroma.
Be cautious not to overcook the butter. The nutty aroma peaks when the butter reaches a deep amber color—remove it from heat promptly to preserve the fragrance and avoid burning.
A small amount of baking powder is added for a lighter texture. While many recipes rely solely on whipping butter for fluffiness, the baking powder simplifies the process and reduces the risk of errors. If you prefer to skip it, you can whip the butter and icing sugar with a mixer on low speed until pale and fluffy.
Refer to tips on the difference between softened and melted butter for optimal results.
If fleur de sel isn’t available, coarse sea salt can be used instead. Unlike fine salt, fleur de sel or coarse salt retains its texture during baking, adding a delightful burst of saltiness amid the cookie’s sweetness.
While round cookie rings were used in the video for uniform edges, this step is optional. For a simpler approach, you can press the dough into muffin tins before chilling.
Do not skip the chilling step. Keeping the butter solid before baking minimizes the risk of excess butter melting out during baking, which can alter the cookie structure and leave an oily base.