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Brown Butter Spice Cookies

 Brown 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. —Kristin Kenney, Newport Beach, California
24 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup unsalted butter, cubed
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tablespoon spiced rum
  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dark chocolate chips

Directions

  • Place butter in a small heavy saucepan. Cook over medium heat for 5-7
  • minutes or until golden brown; cool slightly.
  • Beat brown sugar and browned butter in a large bowl until blended.
  • Beat in egg, then rum. Combine the flour, cinnamon, baking soda,
  • salt, ginger and nutmeg; gradually add to brown sugar mixture and
  • mix well. Stir in chips. Cover and refrigerate for at least 30
  • minutes.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking
  • sheets. Bake at 350° for 10-12 minutes or until bottoms are
  • lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.

2 of 2

Brown Butter Spice Cookies (continued)

Directions (continued)

To Make Ahead: Dough can be made 2 days in advance. Baked cookies can be stored for 1 week in an airtight container at room temperature or frozen for up to 1 month.
Nutritional Facts: 1 cookie equals 123 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 58 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.