Browned Butter Bourbon Spice Cookies

browned butter bourbon spice cookies

I made these cookies for a Kentucky derby themed birthday party we had for my husband a couple of weeks ago.  I am always that person who makes too much food, so of course I didn’t think cake was enough for all these people!  The cookies were a big hit though, so I’m glad I made them.  You can never go wrong with browned butter in my book.  That golden color and nutty flavor is a perfect addition to both sweet and savory recipes.  It definitely gives your final product an added depth.  And it smells wonderful while browning!

Browned Butter Bourbon Spice Cookies, adapted from bake your day

12 Tbs. (1 1/2 sticks) unsalted butter, browned (*see below) & cooled
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
3 tsp. vanilla
2 Tbs. Bourbon


Preheat the oven to 325 degrees. Line two large baking sheets with a Silpat liner or parchment paper.

In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and allspice together until blended. Set aside.

In the bowl of a stand mixer, add all of the sugars, along with the cooled brown butter and, using a paddle attachment, mix until well-blended. It won’t be creamy like a normal cookie batter. Add the egg, egg yolk and vanilla and mix until combined. With the mixer on low sweet, add the bourbon and mix until it is distributed.

Slowly add the dry ingredients and mix just until incorporated. Using a 2 3/4-ounce ice cream scoop, scoop the dough onto the prepared baking sheets. Bake in the preheated oven for 10-12 minutes until the cookies are just done on the edges.

Cool for about 5 minutes on the cookie sheet before transferring to a wire rack.

*For instructions and pictures on how to brown butter, click here.

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