Print

Cozy Brown Butter Spritz Cookies with Easy Almond Glaze

brown butter spritz cookies - featured image
Print Recipe

These cozy brown butter spritz cookies with almond glaze are the perfect holiday treat. The nutty depth of browned butter paired with a sweet, glossy almond glaze creates a cookie that tastes like winter in a good way.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2/3 cup (133g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 3/4 cups (218g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • Pinch of salt

Instructions

  1. Brown the butter: Cut the butter into small pieces and place in a light-colored saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will foam and turn golden with brown specks. When it smells nutty and looks amber, remove from heat and pour into a heatproof bowl. Let cool for 10 minutes until warm but not hot.
  2. Mix the wet ingredients: In a large bowl, combine cooled brown butter and granulated sugar. Beat with an electric mixer on medium speed for 2 minutes until light and fluffy. Add egg yolk, vanilla extract, and almond extract; beat for 1 minute until smooth and glossy.
  3. Add the dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add to the wet mixture, mixing on low speed until just combined. Do not overmix. Dough should be soft but not sticky; if sticky, chill for 10 minutes.
  4. Prepare the cookie press: Load dough into a cookie press according to manufacturer’s instructions. Choose a shape disk. Hold press perpendicular to baking sheet, press firmly, and lift straight up without twisting. If dough doesn’t stick, chill sheet briefly or wipe with a damp paper towel.
  5. Bake the cookies: Preheat oven to 375°F (190°C). Place cookies 1 inch apart on parchment-lined baking sheets. Bake for 8-10 minutes until edges are just barely golden. Centers should be set but not browned. Cool on baking sheet for 2 minutes, then transfer to a cooling rack.
  6. Make the almond glaze: While cookies cool, whisk together powdered sugar, 2 tablespoons milk, almond extract, and salt in a small bowl. Add more milk if needed to reach a drizzling consistency. Glaze should coat the back of a spoon but be thin enough to drizzle.
  7. Glaze the cookies: Once cookies are completely cool, drizzle glaze over them using a spoon or small piping bag. Let glaze set for 20 minutes before serving. Glaze will harden slightly but stay soft and glossy.

Notes

Don’t rush the brown butter; keep heat medium-low and watch for color change. Let brown butter cool for at least 10 minutes before mixing with egg yolk to avoid scrambling. Use room temperature dough for best results with cookie press. Chill baking sheets between batches to prevent spreading. For best flavor, cookies taste even better the next day as brown butter flavor deepens.

Nutrition

Keywords: brown butter, spritz cookies, almond glaze, Christmas cookies, holiday cookies, cookie press cookies, easy cookie recipe

Find it online: https://dinadishes.com/cozy-brown-butter-spritz-cookies-with-easy-almond-glaze/