My top tip to enhance your baking this week? BROWN the BUTTER.
Most cookie recipes use butter as the base of the batter. Like these Chai Spiced Oreos or these simple Butter Cookies. Typically, you beat the butter with some sort of sugar, add eggs, then flavorings (like vanilla, molasses or citrus zests), mix in the flour and leavening agents (if needed) and then toss in any chunky additions at the end (like chocolate chips, fruit or nuts).
The Creaming Method
That first step, the beating of the sugar and butter, is known as the creaming method. It incorporates air into the butter and lightens it up to create a fluffy batter.
Now, we all know butter is delicious. That’s just undeniable. It’s creamy and rich with a wonderful mouthfeel that melts on contact with your tongue. No wonder the French are obsessed! It’s super versatile, easy to work with and tastes good with almost anything. In fact, I can’t think of any ingredient that doesn’t work with butter…
Nope! They all work.Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
How do you Brown Butter?
Lo and behold! There is a way to make that butter even better!
Before you use it for your cookie dough, take the butter and throw it in a pan over medium high heat for 5-7 minutes. You want to let it bubble happily away until the solids in the bottom of the pan turn a lovely golden brown. Another hint you’ve done it? A beautiful nutty aroma will waft out of the pan and fill your kitchen with buttery goodness. You’ve essentially boiled the water out of the butter and lightly caramelized the bits that settled to the bottom of the pan. Doing this adds another dimension to your butter and therefore your cookie, that is just over the top.SurgeHai Fluted Cookie Cutters- Round Biscuit Cutters Set of 6 Pieces, Double Sided Fluted and Plain Edge Cookie Cutters, Stainless Steel
Note: As it cooks, make sure to swirl the pan and watch closely to ensure it doesn’t burn! It goes from golden brown to burnt quite quickly, so as soon as you see those brown bits, remove it from the heat and pour the butter into a separate bowl. If you miss this step, it will continue to cook from the residual heat of the pot and screw up your beautiful butter!
Once the butter is browned and then cooled back into a solid, you can use it just like you would a fresh stick of butter in your cookie dough. You may need to add a bit of liquid (extracts, juices or milk) to make up for the water that was boiled out but in most recipes it works straight away! Use it in a sugar cookie, snickerdoodle or chocolate chip cookie dough to up the ante.Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads – Oven Safe for Cooking, Roasting, Grilling – Heavy Duty Commercial Quality
Brown Butter Linzer Cookies
These Brown Butter Linzer Cookies were inspired by Food and Wine’s Spitzbuben Cookies. They were onto something when they played with the brown butter and cardamom! They’re delightfully light and crunchy and can be filled with raspberry or apricot jam. I absolutely love cardamom, so I make sure to add it freshly ground from my spice grinder. The floral notes combined with the spicy ginger complement the brown butter so beautifully. Add in the touch of sweet jam and you’ve got a whole melody in your mouth.SHARDOR Coffee & Spice Grinders Electric, 2 Removable Stainless Steel Bowls for Dry or Wet Grinding, Black
New to So Let Them Eat Cake
Make sure to check out the video below for a step by step of the recipe! And if you like what you see, please subscribe to my channel. It’s a fresh channel so there’s not much content just yet, but please know there is much more to come! I’ve got a lot more up my sleeve this year and I’d love for you to be along for the ride!
A delicately sweet, crunchy cookie that’s perfect for afternoon tea, a quick snack or a light bite after dinner. Browning the butter before creaming it with the sugar adds a beautiful nutty flavor to the dough while the cardamom and ginger in the recipe play off of the apricot jam.
- 1 1/2 cups unsalted butter (12 ounces)
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon fresh ground cardamom
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla bean paste
- 1 1/2 cups packed light brown sugar
- 1 large egg + 2 large egg yolks, at room temperature
- Confectioner’s sugar, for dusting
- 1 cup apricot or raspberry jam
- Heat butter in a small saucepan over medium high heat, stirring occasionally, until butter is lightly browned and smells nutty, 5 to 7 minutes. Transfer butter to the bowl of a stand mixer and let cool completely until solidified. You can pop it in the fridge to speed things along if needed.
- Whisk together the dry ingredients – the flour, salt, baking powder, cardamom, and ginger in a medium bowl; set aside.
- Add the brown sugar and vanilla paste to the butter, and beat on medium-high speed until light and fluffy, stopping to scrape down the sides of the bowl, about 5 minutes.
- Add egg and yolks one at a time until fully incorporated. Scrape down the sides of the bowl between additions.
- Reduce speed to low, and add flour mixture in 3 additions, beating well after each addition.
- Turn dough out onto a work surface, and knead to make sure all ingredients are incorporated and the dough is smooth with no crumbly bits.
- Preheat oven to 350°F. Divide the dough in half and roll each half between 2 sheets of parchment paper to about 1/8-inch thickness. Freeze until firm, about 10 minutes.
- Using a 2-inch round cutter, cut out the cookies from the entire first sheet and transfer to parchment paper–lined baking sheets.
- On the second half of the dough, cut out the entire sheet with the 2-inch cookie cutter, then using a 1-inch cutter, cut the centers out of the cookies.
- Gather all the scraps, reroll, and refreeze then cut out more cookies. Make sure to have the same amount of bottom cookies as you do top cookies.
- Bake in preheated oven until golden brown around edges, about 8-10 minutes. Let cookies cool on baking sheets about 30 minutes.
- Flip the whole cookies over, and spread each with about 1 teaspoon jam. Sandwich with cutout cookies. Dust the cookies with confectioner’s sugar and serve.
Make sure to watch the butter carefully while browning to make sure it doesn’t over cook. As soon as it turns golden brown, remove the pot from the heat and pour the butter into your stand mixer bowl to avoid overcooking from the residual heat of the pot.
- Category: Cookies
- Method: Creaming
- Cuisine: German
Keywords: cookie, brown butter, winter baking, butter cookie, apricot jam, cookie recipe, winter cookie recipe,