I found a recipe on Pinterest for Brown Butter Bourbon Cookies, however when looking through the instructions, I had some doubts so I created a better one! This recipe is great for the holidays or to make in the fall.
I have come to love this recipe in the time since I found it, and I must say that it is one of my favorites for the fall season. The flavor of the cookie goes perfect with the bourbon. It is always a struggle to not eat the entire batch as they are cooling.
Makes about 60 bite sized cookies
Brown Butter Bourbon Cookies
- 8 Tablespoon Unsalted Butter
- ½ Ice Cube
- 2-½ Cups All-Purpose Flour
- ½ Teaspoon Baking Soda
- 2/3 Cup Packed Brown Sugar
- ½ Teaspoon Salt
- ¾ Cup Sugar
- 1 egg
- ½ Teaspoon Vanilla Extract
- 6 Tablespoons Bourbon (Any Brand you like, or you can substitute Whiskey)
- 1 cup Chopped Pecans
- 1/2 Teaspoon All Spice
- 1/2 Teaspoon Nutmeg
Prep: Spread chopped pecans on a cookie sheet. Bake 5-10 minutes at 325. They can burn easily so keep your eye on them!
1. In a small or medium saucepan over medium heat melt the butter. Keep the butter over heat while gently stirring until the color turns to a darker golden brown and butter smells nutty. (This can take some time so keep an eye on it. Once you begin to see brown flakes in the butter it is almost done.) Remove saucepan from heat and continue stirring until butter is a rich brown. Transfer the butter to a small bowl. Whisk in an ice cube. Allow butter to cool completely.
2. In a small bowl, whisk together flour, baking soda, and salt, set aside.
3. In a large bowl, or in the bowl of a stand mixer, using the whisk attachment, whisk together sugar, dark brown sugar, and egg. Add cooled, melted butter and vanilla, whisk until combined.
4. Gradually add in the dry ingredient mixture- about half the mixture at a time.
5. Add bourbon and mix until liquid is incorporated. Lastly, stir in pecans. Cover dough with plastic wrap and refrigerate for one hour.
6. While the dough is still refrigerating, preheat your oven to 325 degrees Fahrenheit.
7. Once the dough has been chilled, roll dough into about a 1 inch ball and place on cookie sheet. (About 1 inch apart they should not spread out as they bake.) Bake 16-19 minutes or until golden on the bottom but still soft to the touch.
8. Allow cookies to cool on wire cooling rack. The cookies will continue to harden as they cool