Brown Butter Cookies With Lemon Glaze

Brown Butter Cookies with Lemon Glaze
Yield: About 4 dozen cookies

For the cookies:
2 cups all-purpose flour
¼ teaspoon salt
6 oz. browned unsalted butter, room temperature
¾ cup sugar
2 egg yolks, room temperature
½ teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

1. Brown the butter by heating butter in a small saucepan over medium heat until the butter solids separate and the liquid becomes golden brown and smells “nutty.” You will use both the solids and the liquid. Set aside to cool
2. Whisk together the flour and salt and set aside
3. In the bowl of a stand mixer, cream the brown butter and the sugar until fluffy
4. Add the egg yolks and vanilla extract. Mix together
5. Slowly add in the flour mixture, mix until just combined. Add water tablespoon at a time until dough comes together
6. Divide the dough in half and roll each half into a log with a diameter of about 1 ¼ inches. Chill for 30 minutes
7. Preheat oven to 350°F and line 3 sheet pans with parchment paper
8. Slice the cookies off the log in 3/8 inch thick pieces. Place them 1 ½ inches apart on the prepared sheet pans
9. Bake 10-12 minutes or until golden, remembering to rotate the sheets halfway through baking
10. Prepare the glaze by whisking the powdered sugar, lemon juice, and zest until combined
11. After the cookies are slightly cooled, dip the top of each cookie in the glaze

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