I have a real soft spot for cookies, especially when they have that nutty, rich brown butter taste. It adds a special depth that makes every bite extra comforting and unique. Today, I’m sharing two fantastic brown butter cookie recipes that I think you will absolutely love baking and sharing with friends and family.
Whether you’re looking for a warmly spiced treat or a sweet and fruity option, these brown butter recipes are perfect. They are simple to make and sure to bring a smile to your face. Let’s get baking!
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Warm & Spicy: Brown Butter Gingerbread Cookies
These gingerbread cookies get an amazing flavor boost from brown butter. They’re soft, chewy, and packed with warm spices, making them perfect for a cozy treat.
The added nutty notes from the browned butter truly make these classic gingerbread cookies extra special.
Key Ingredients & Tips for Gingerbread
- Browning Butter Technique: Cook your butter gently until it smells nutty and has golden-brown bits at the bottom of the pan. This simple step adds a deep, rich flavor that truly elevates these cookies.
- Fresh Gingerbread Spices: Use fresh ground ginger, cinnamon, and cloves for the best, brightest taste in your gingerbread cookies. Older spices can lose their strength, so fresh is best here.
- Molasses Choice: Dark molasses gives a richer, deeper gingerbread flavor that I really like. Make sure it’s unsulphured for the best taste, as this type has a cleaner flavor.
What You Need for Gingerbread Cookies
- 1/2 cup unsalted butter, browned
- 1/2 cup packed light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
⏱️ Time: 45 minutes (plus chilling)🍽️ Yields: About 24 cookies
How to Make Brown Butter Gingerbread Cookies
Step 1: Brown Butter & Mix Wet
Melt your butter in a light-colored pan over medium heat. Cook it gently, stirring often, until it smells nutty and you see golden-brown bits at the bottom. Let this brown butter cool for about 10 minutes. In a large bowl, mix the cooled brown butter with brown sugar, molasses, egg, and vanilla until smooth and well combined.
Step 2: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Make sure everything is evenly mixed. Gradually add these dry ingredients to your wet mixture, mixing until just combined and a soft dough forms. Be careful not to overmix the dough.
Step 3: Chill & Shape Dough
Wrap your gingerbread dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps make the dough easier to handle. Once chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to about 1/4 inch thick and use your favorite cookie cutters to make shapes.
Step 4: Bake Gingerbread Cookies
Place your shaped cookies on a baking sheet lined with parchment paper, leaving a little space between each cookie. Bake for 8-10 minutes, or until the edges are firm and the centers are still slightly soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note on Storage
Store these gingerbread cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. They taste even better the next day!
Fruity & Sweet: Brown Butter Raspberry Chocolate Chip Cookies
Classic chocolate chip cookies are made even better with nutty brown butter and juicy raspberries. Each bite is a delightful mix of sweet, tart, and rich flavors that will make you happy.
The brown butter adds a wonderful complexity, while the raspberries bring a bright, fruity balance to the sweet chocolate. I think you’ll enjoy this combination!
Key Ingredients & Tips for Raspberry Chocolate Chip Cookies
- Brown Butter Base: Don’t skip browning the butter for these cookies! It brings a nutty, caramelized taste that lifts the whole cookie recipe and makes them truly stand out.
- Raspberry Prep: If you’re using fresh raspberries, gently fold them into the dough at the very end. If you’re using frozen raspberries, add them frozen to help them hold their shape better during baking.
- Chocolate Quality: Using good quality chocolate chips or chopped chocolate chunks will make a big difference in the final taste. Dark, semi-sweet, or even white chocolate works well here depending on what you like.
What You Need for Raspberry Chocolate Chip Cookies
- 1/2 cup unsalted butter, browned
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup fresh or frozen raspberries
⏱️ Time: 50 minutes🍽️ Yields: About 18 cookies
How to Make Brown Butter Raspberry Chocolate Chip Cookies
Step 1: Brown Butter & Cream Sugars
Melt your butter in a light-colored pan over medium heat, cooking until it becomes nutty and you see golden-brown bits at the bottom. Let the brown butter cool for about 10 minutes. In a large bowl, cream together the cooled brown butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes 2-3 minutes with an electric mixer.
Step 2: Add Wet & Dry Ingredients
Beat in the egg and vanilla extract until they are well combined with the butter and sugar. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, mixing until just combined and you no longer see streaks of flour. Be careful not to overmix the dough.
Step 3: Fold in Chocolate & Raspberries
Gently fold in the chocolate chips and the fresh or frozen raspberries. Try to be careful not to mash the raspberries too much, especially if they are fresh. You want them to stay mostly whole in the dough to give those bursts of fruit.
Step 4: Scoop & Bake Cookies
Preheat your oven to 375°F (190°C). Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note on Serving
These cookies are best enjoyed fresh, warm from the oven. If you happen to have any leftovers, keep them in an airtight container in the fridge for up to 3 days to keep the raspberries fresh.