These Browned Butter Spice Cookies are a delightful treat that perfectly captures the essence of fall. The rich, nutty flavor of browned butter combined with a warm blend of spices makes these cookies irresistible. They are crisp on the edges with a soft, chewy center, making them the perfect companion for a cup of tea or coffee. The subtle hint of cinnamon, nutmeg, and cloves, paired with the deep caramel notes of the browned butter, creates a cookie that’s both comforting and indulgent. These cookies are simple to make and are sure to become a favorite in your cookie jar.
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions:
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Once browned, remove the butter from the heat and let it cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine and Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 1 hour, or until firm.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon or the palm of your hand.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies with a sprinkle of powdered sugar on top, or serve them plain to fully appreciate their rich, buttery flavor.
