Indulge in luxurious flavor with these Brown Butter Cookies with Brown Butter Frosting. The brown butter gives both the cookies and the frosting a deep, nutty richness that sings through every bite. The cookies are tender and soft, with a lightly crisp edge, and the brown butter frosting adds a silky, buttery finish.
Welcome to Christmas Cookies Week — it’s hard to believe the holidays are approaching so quickly. These brown butter cookies are my go-to for the season: they feel festive without being the typical cookie you see on every platter.
The nutty, caramel-like notes from the browned butter elevate a classic sugar-cookie base into something more complex and memorable. I bake these by the dozen during the holidays because friends and family always ask for more.
These cookies work beautifully on a cookie tray, boxed for gifting, or enjoyed warm from the oven. The frosting is made with browned butter as well, which ties the flavors together and adds a lovely depth that keeps everyone coming back for another.
Thanks to the hosts of Christmas Cookies Week for the inspiration and for bringing together so many delicious recipes.
More Fantastic Cookie Recipes
- Chewy Hazelnut Oatmeal Cookies
- Cinnamon Pecan Snowball Cookies
- Eggnog Crackle Cookies
- Eggnog Snickerdoodle Cookies
- Iced Chocolate Pumpkin Spice Cookies
- Lemon Sponge Tassies
- Peppermint Madeleines
- Raspberry Shortbread Cookies
- Salted Chocolate Pecan Cookies
- Speculoos (Belgian Spice Cookies)
Ready to Make Browned Butter Cookies with Browned Butter Frosting?
In this recipe I used a clear vanilla extract, which complements the brown butter without altering the cookie color. You can print or save the recipe for later.
Recipe for Brown Butter Cookies with Brown Butter Frosting
Brown Butter Cookies with Brown Butter Frosting
Ingredients
For the Cookies:
- 3 cups all-purpose flour (spoon and leveled)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter (for browning)
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the Frosting:
- ⅓ cup unsalted butter (for browning)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk (adjust to desired consistency)
Instructions
To Make the Cookies:
- In a small saucepan, melt 1 ½ cups butter over medium heat. Once it melts and begins to simmer, stir often and watch closely. The butter will develop a nutty aroma and brown flecks as the milk solids toast. Remove from heat when the butter is light brown and aromatic. Stir a few more times while cooling, then transfer to a bowl and chill in the refrigerator until the butter has firmed up (about 25 minutes). The butter should be solid enough to cream; use the freezer briefly if needed but do not freeze completely.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, scrape the chilled brown-butter into the mixer. Add the brown sugar and granulated sugar and beat on high until light and fluffy, about 5 minutes. Scrape the bowl as needed.
- Reduce the mixer speed to low and add the eggs and vanilla, mixing until combined. Add the flour mixture and mix just until smooth—do not overmix.
- Form the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball slightly with the bottom of a glass or other flat object.
- Bake for 8–10 minutes. Cookies will appear slightly underbaked but the edges should look set. Remove at about 8 minutes if possible; they continue to set as they cool. Allow cookies to cool slightly before frosting.
To Make the Frosting:
- In a small saucepan, brown ⅓ cup butter over medium heat as described above. Remove from heat when it is light brown and aromatic. For the frosting, do not cool the butter—use it warm.
- In the stand mixer bowl, beat the browned butter, powdered sugar, vanilla, and 3 tablespoons milk on low speed until smooth, about 1 minute.
- If needed, add the remaining tablespoon of milk and mix until the frosting reaches a creamy, spreadable consistency. Frost the cookies while they are still warm but not hot.
Nutrition Facts (per serving)
Calories: 194 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Sugar: 17 g