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Browned Butter Spice Cookies

3 reviews
Total Time
Prep: 20 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Kristin Kenney, Newport Beach, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2024

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

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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.

Watch How to Make Browned Butter Spice Cookies

Test Kitchen Approved

Browned Butter Spice Cookies

Contest Winner
3 reviews
Prep Time 20 min
Cook Time 10 min
Yield about 2 dozen

Ingredients

  • 1/2 cup unsalted butter, cubed
  • 1 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 tablespoon spiced rum
  • 1-1/4 cups 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
Text Ingredients

Directions

  1. Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
  2. 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 chocolate chips. Cover and refrigerate for at least 30 minutes.
  3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 111 calories, 5g fat (3g saturated fat), 17mg cholesterol, 54mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

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