Brown Butter Spice Cookies Recipe

Brown Butter Spice Cookies Recipe
Brown Butter Spice Cookies Recipe photo by Taste of Home
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Brown Butter Spice Cookies Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1/2 cup unsalted butter, cubed
  • 1 cup packed brown sugar
  • 1 large egg
  • 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

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.
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.
Originally published as Brown Butter Spice Cookies in Simple & Delicious October/November 2012, p38

Nutritional Facts

1 cookie: 123 calories, 6g fat (3g saturated fat), 19mg cholesterol, 58mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1/2 cup unsalted butter, cubed
  • 1 cup packed brown sugar
  • 1 large egg
  • 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
  1. Place butter in a small heavy saucepan. Cook over medium heat for 5-7 minutes or until golden brown; 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 chips. Cover and refrigerate for at least 30 minutes.
  3. 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.
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.
Originally published as Brown Butter Spice Cookies in Simple & Delicious October/November 2012, p38

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