Honey Brown Butter Cookies

Votes: 1

How to Make - Brown Butter Honey Cookies

Time: 1 hour 30 min.
Complexity: easily
Servings: 30

Nutritional value per serving:

Calories 177, total fat 7 G., saturated fats 4 G., proteins 3 G., carbohydrates 26 G., fiber 0 G., cholesterol 30 mg, sodium 122 mg, sugar 16 G.

Brown butter is toasted butter, which takes on a nutty flavor and adds a stunning aroma to any dish, sauce, or baked good. In this recipe, it's added to the cookie dough, infusing it with honey and a wonderful aroma. The cookies are soft in the center, crispy around the edges, and the grains of sea salt on the surface elevate their flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

220 g salted butter
1 cup light brown sugar
1 cup granulated sugar
1/4 cup honey
2 large eggs at room temperature
2 tsp vanilla extract
3 and 1/4 cups premium flour
1.5 tsp of baking soda
Flaky sea salt, for sprinkling
Creamy honey sauce, recipe below
Sprinkles for decorating cookies

Creamy honey sauce

1 cup whole milk Greek yogurt
2 tbsp. honey + more as needed
0.5 tsp pumpkin pie spice mix

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, brown sugar, pumpkin pie spice, yogurt

Cooking the dish according to the recipe:

Melt the butter in a saucepan over medium heat. Once melted, reduce the heat to low and let it simmer gently. Cook until the milk solids turn golden brown, about 6 minutes. Set aside to cool until the brown butter is still liquid but not hot.
Preheat oven to 175°C. Line 2 baking sheets with parchment paper.

Combine the brown butter, sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until smooth, about 2 minutes. The mixture will look grainy. Add the eggs one at a time, beating after each addition until fully incorporated. Stir in the vanilla extract.
Combine the flour and baking soda in a small bowl. Add the flour mixture to the sugar mixture and knead until smooth, scraping down the sides and bottom of the bowl as needed.
Place the dough in 1.5 tablespoon heaps on the prepared baking sheets, leaving space between each heap. Sprinkle with flaky salt.
Bake until golden brown, about 15 minutes. Let the cookies cool on the baking sheets for 3 minutes. Transfer to a wire rack and let cool completely. Dip the cookies in the honey-cream sauce and top with sprinkles.

Creamy honey sauce:

In a small bowl, combine yogurt, honey, and spices. Transfer to a serving bowl. Drizzle with additional honey. Serve with cookies.