Brown Butter Spiced Shortbread Sugar Cookies
No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Servings: 15 cookies
Calories: 223kcal
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- spatula
- cling wrap
- cookie cutters
- large knife
Ingredients
- 1 cup browned butter room temperature
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 2 tablespoons heavy cream or half and half
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- 1 pinch ground cloves
- 1 pinch salt
- 1 tablespoon cornstarch
- 2 ¼ cups all-purpose flour
Instructions
- Brown butter a day ahead and allow to cool to room temperature, or place in refrigerator for a couple hours until set up. You don't want to use melted butter for this recipe.
- Whisk flour and cornstarch together and set aside.
- Cream butter, sugars and spices together with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
- Add egg and vanilla extract and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
- Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
- Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
- Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
- Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
- Remove from oven and allow to fully cool on cookie sheet before handling.
Notes
- Make your browned butter at least a few hours ahead of time to allow to cool before using. You can leave it at room temperature overnight, or allow to cool in fridge for a few hours. You don't want to use melted butter for this recipe.
- The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
- If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.
Nutrition
Serving: 1cookie | Calories: 223kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 106mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 426IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg