Brown Butter Spice Cookies Brown Butter Spice Cookies

Image: Canadian Living | Holiday Baking 2014

Browning the butter adds a deep, nutty aroma to the filling.

  • Portion size 30 servings
  • Credits : Canadian Living: Holiday Baking 2014


Brown Butter Filling:


In large bowl, beat butter with sugar until fluffy; beat in egg and molasses. In separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt; stir into butter mixture just until combined.

Drop by rounded 1 tsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets; flatten slightly. Bake, 1 sheet at a time, in 350°F (180°C) oven just until edges are firm, 8 to 10 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days.)

Brown Butter Filling: In small saucepan, melt butter over medium heat, swirling pan frequently, until browned and fragrant, about 5 minutes. Remove from heat; cool to room temperature. Whisk in icing sugar and cream until smooth. Spoon or pipe rounded 1 tsp filling onto bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. Refrigerate until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts per cookie: about

  • Sodium 68 mg
  • Sugars 15 g
  • Protein 1 g
  • Calories 140.0
  • Total fat 6 g
  • Potassium 68 mg
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 22 g


  • Iron 4.0
  • Folate 6.0
  • Calcium 1.0
  • Vitamin A 5.0
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Brown Butter Spice Cookies