Brown Butter Babies Brown Butter Babies

Photography: Stacey Brandford | Food styling: Lucie Richard | Prop styling: Catherine Doherty

These walnut-topped and sugar-sprinkled cookies call for browning butter, which gives them a warm colour and rich, nutty flavour.

  • Prep time 30 minutes
  • Total time 1 hour



Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In small saucepan, cook butter over medium heat until brown and nutty, about 5 minutes. Let cool.

In bowl, whisk together flour, baking powder, baking soda and salt.

In large bowl, using hand mixer on medium speed, beat brown sugar with cooled butter until fluffy; beat in egg, egg yolk and vanilla. Stir in flour mixture in 2 additions until combined. 

Roll by rounded 1 tbsp into balls; roll in granulated sugar. Arrange, 3 inches apart, on prepared pans. With bottom of glass or measuring cup, press to scant 1/2-inch thickness. Press walnut half into centre of each.

Bake, 1 sheet at a time, until golden, 12 to 14 minutes. Let cool on pan on rack for 3 minutes; transfer directly to rack to cool completely.

Makes 30 cookies.

Nutritional facts PER COOKIE: about

  • Sodium 42 mg
  • Protein 2 g
  • Calories 135
  • Total fat 6 g
  • Potassium 60 mg
  • Cholesterol 25 mg
  • Saturated fat 3 g
  • Total carbohydrate 19 g


  • Iron 5
  • Folate 10
  • Calcium 2
  • Vitamin A 5
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Brown Butter Babies