Bourbon and Brown Butter Cookies are full of melt in your mouth caramel buttery flavor with a hint of bourbon to warm your tummy. There is just something about the unique flavor that evolves when you brown your butter. The smell and taste are amazing.
To make brown butter, throw it in a skillet and melt it down until the bits in the bottom get toasty and golden brown. I continually stirred mine until it was finished just to be sure it did not burn. Then I pour it into my mixing bowl and chilled until it reached the consistency of room temperature butter.
You can use brown butter in baking much as you would regular butter, but be ready to be amazed, because adding brown butter will take your food to an amazing level of goodness. It is a miracle ingredient you never knew you had in your refrigerator.
Brown Butter and Bourbon Cookies
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
- 2 cups unsalted butter
- 1/2 cup light brown sugar, packed
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup bourbon, use your favorite brand
Instructions
- Preheat the oven to 350°F (175°C)
Brown the Butter
- Melt the butter in a skillet over medium-high heat, stirring frequently.2 cups unsalted butter
- Cook until the milk solids at the bottom turn golden brown. Be careful not to burn.
- Transfer the browned butter to a mixing bowl and chill in the fridge until it reaches the texture of softened butter (about 20–30 minutes).
Cream Butter and Add Sugar
- Beat the cooled butter on medium-high speed for 1–2 minutes until light and fluffy.
- Add the brown sugar and beat for another 1–2 minutes until smooth.1/2 cup light brown sugar
Mix Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, and salt.2 1/4 cups all-purpose flour, 2 tbsp cornstarch, 1/4 tsp salt
Combine Wet and Dry Ingredients
- Add the dry ingredients to the butter mixture. Mix on low speed for 2 minutes until mostly combined.
- Add bourbon and vanilla, then mix on low until the dough is smooth. If needed, add 1–2 teaspoons of water to bring it together.1 tsp vanilla extract, 1/4 cup bourbon
Roll and Cut
- Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into desired shapes.
Bake
- Place the cookies on a lightly greased or parchment-lined baking sheet.
- Bake at 350°F (175°C) for 12–13 minutes, or until the edges are lightly golden.
- When done baking let cookies cool on the baking sheet for 4 minutes, then transfer them to a wire rack to cool completely.
Notes
- Brown Butter Tip: Keep a close eye while browning butter—it can go from golden to burned quickly.
- Chilling Dough: If the dough becomes too soft, refrigerate it for 10–15 minutes before rolling.
- Cutting Shapes: Dip cookie cutters in flour to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature.
