Brown Butter Wedding Cookies

Brown Butter Wedding Cookies

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These are cookies for people who don't think they can bake cookies. You can whip up a batch with only six ingredients (!!!), and the recipe doubles beautifully, meaning you can easily make one batch to hoard and one batch to share. Plus, it's infinitely riffable. Add a pinch of warming spices like ground cinnamon or black pepper, replace the walnuts with pecans or peanuts, swap the vanilla extract for almond or orange—the world is your oyster.



  1. Melt 2 sticks butter in a small skillet over medium heat. Cook, stirring often with a rubber spatula, until butter foams, starts to smell nutty, and the milk solids—the sandy bits at the bottom of the pan underneath the liquid butter—are turning golden brown, 6–8 minutes. Don’t walk away; the butter can go from perfectly golden to burnt very quickly! Once butter is golden, immediately pour it into a large heatproof bowl (it will keep cooking if you leave it in the pan) and chill until starting to solidify, about 30 minutes. That's brown butter, people! That's all it is!

  2. Meanwhile, very finely chop 1 cup walnuts (they should be about the size of a lentil). Don't like walnuts? Any nut will be delicious here.

  3. Add ½ tsp. salt and ½ cup powdered sugar to bowl with butter. (If you've ever been tempted to leave salt out of a baking recipe, DON'T—you can't taste the sweet properly without a bit of salt.) Using an electric mixer on high speed, beat until mixture is lightened in color and very fluffy, about 3 minutes.

  4. Scrape down sides of the bowl with rubber spatula. Add 2 cups flour and beat on low speed until dough is thick and smooth.

  5. Using rubber spatula, fold chopped nuts and 1 tsp. vanilla into batter, scraping bottom and sides of bowl, until incorporated. (Swapping the vanilla extract for almond or orange extract would be fun, too.) Cover bowl with plastic and chill dough until firm, about 1 hour.

  6. Place a rack in middle of oven; preheat to 325°. Line a rimmed baking sheet with parchment paper. A note about parchment paper. It's a great thing to have for baking situations such as these—it is essentially nonstick, and makes cleanup a breeze—but if for whatever reason you forgot to buy it, you can always grease your baking sheets well and bake directly on the metal; the cookies might brown a little more quickly, so keep an eye on them. Also: Under NO CIRCUMSTANCES can you substitute wax paper for parchment! Roll dough into 1" balls and arrange on prepared pan.

  7. Bake cookies, rotating pan halfway through, until firm and beginning to look dry but haven’t taken on any color, 20–22 minutes. Let cookies cool on sheet until they're just cool enough to handle but still warm.

  8. Sift remaining 1 cup powdered sugar into a large bowl. Toss warm cookies in powdered sugar. Transfer cookies to a wire rack and let cool completely. Toss one more time in powdered sugar.

  9. The cookies are best if you have some patience—store them in an airtight container and let them sit out at room temperature overnight. They're best after they've sat for a bit...but they also definitely don't suck when they're still warm.

  10. Do Ahead: Cookies can be made 5 days ahead. Transfer to an airtight container and store at room temperature.

Related Video

Nutty Browned Butter Wedding Cookies

Reviews SectionThis recipe is FANTASTIC!!! I am not sure why dome are saying it took a bit to make. Most phenomenal things do, don’t they?The texture is Very true to the traditional wedding cookie. These were gone in a heartbeat at my house!I made these with half cashews, half pecans because I didn't have walnuts. The flavour is delicious, but the texture is incredibly unsettling. It's so dry and makes such a scraping sound when you chew it that my hair stands on end eating them - and now even thinking about them. I almost never review things, but I've never had that reaction to a cookie before. I'll be looking for recipes with similar flavours but more moisture. Also, this is not an easy recipe if you were linked here from one of those lists. It takes hours.drphilismydaddyA horse farm05/27/20I think these are pretty good, and definitely matched my expectations given the "snowball cookies" I have had in the past. Note that there is a lot of butter per cookie if you do the math. I found that the dough was pretty dry and would fall apart when trying to shape them, but once you managed to shape them, they turned out fine.I make a version of the recipe every year since I was about 16 and my mom has made it every year I've been alive. This is by far the best recipe I've come across. I always have a problem with the butter making the cookies spread while baking but not with this recipe. I always substitute pecans for walnuts because myself and half my family are allergic to walnuts and it's amazing. Best cookie of the Christmas season.These are next level amazing! I'm going to have to make another batch to share with all my friends and neighbors since we ate most of the first batch. Yum!AnonymousColorado 12/12/19These were the hit of the entire Christmas dinner. These are the best cookies ever.AnonymousColorado05/20/19These take a while to make because of all the resting so plan ahead! They were damn delicious though. I toasted the walnuts because why wouldn't you, and chopped them in a food processor out of laziness. I used both almond extract and a vanilla bean. It took a solid hour for the butter to begin to resolidify and I don't think it was even as solid as it should have been but I was impatient. Likewise I only let the finished dough rest about 30 minutes before I started baking because it was getting late. I like a bit more browning (even though this recipe says not to) so I did 350 degrees for 15 minutes instead and got the nice crispy bottom I was looking for. They still turned out fantastic though and got rave reviews from the party I brought them to. I will definitely be making these again.AnonymousBerkeley04/15/19These cookies are so tasty and simple to prepare! I used almond extract with a mix of pecans and walnuts. I also added a 1/4th cup of milk to help the dough form into the balls. They were awesome with coffee this morning after a night of rest. I highly recommend!kenzitoMassachusetts02/16/19My kiddos dig these cookies. My dough was rather dry, so I had to add 1/4 cup of milk. Turned out yummy. Will make again with different nut. Thanks Bon AppetitHayatiBatam Island01/23/19I made these with gluten free all purpose flour and they turned out delicious, albeit a little more crumbly. A keeper recipe!!Anonymousnorth carolina01/10/19I made these with cashews and they are incredible. It took closer to an hour for my butter to firm up in the fridge.Wow are these addicting. I didn't exactly nail the brown butter part, got nervous and basically just ended up with melted butter but I am definitely making these again maybe with pistachios? So easy, so delicious these are my new favorite Christmas ccookies.julia.k.dumaine5223Connecticut12/05/18So festive and nutty! I chopped walnuts with food processor out of laziness. I thought I burned my brown butter, but just strained out the black bits and everything was fine. My dough was a little crumbly, so I shaped them into balls with my fingers. You know they're done when the cookie almost looks dried out (and not as soft/sticky as the raw dough looked).


Oat and chocolate chip cookies 1. (to make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) stir in one egg, slightly beaten.

Iced Cherry Almond Cookies Recipe Almond cookies

2)in a bowl empty the jar and mix together with the melted butter and the egg.

Cookies in a jar recipe uk. Use your hands to thoroughly blend the. You may need to use your hands to finish mixing. Give the jar as a gift, and all the recipient has to do is add the wet ingredients and.

You will need to press the contents of the jar down when you get to. Empty jar of cookie mix into large mixing. Stir in the entire contents of the jar.

Line a baking tray with greaseproof paper. Include a card with the following instructions: By marie angel cat cookie mix in a jar xi

Give someone else the means to have delicious home baked cookies whenever they need them with one of these easy diy cookie mix in a jar recipes, which cater for every taste. In each mason jar layer all dry ingredients starting with the flour and ending with the white sugar. In a medium bowl, mix together 110g melted butter or margarine, 1 egg and 1 teaspoon of vanilla.

Instructions to attach to jar:. 3)spoon out the heaped teaspoons, or tablespoons if you want larger cookies,. Clean and dry each bottle/lid.

Preheat oven to 180 c / gas 4. Add 3/4 cup butter softened to room temperature. 1)preheat the oven to 180ºc/160ºc fan.

Shape into walnut sized balls.

Delicious Brown Butter Meltaway Cookies

Sometimes the simpler things are the best ones. These Brown Butter Meltaway Cookies may not look like much but each bite packs a punch of huge flavor of butter and vanilla with a crumbly melt in your mouth texture.

If you’re leaving cookies and milk out for Santa this year, I recommend these ones. He will give you much more generous gifts after having just a few.

I am a huge fan of baking with brown butter. It has a deep nutty taste that permeates the flour and creates a wonderful moist product. You can choose to dust them with confectioners sugar or leave them as is. I chose to dust them because it gives them a “snowed in” effect that is perfect for winter.

For these meltaway cookies, I rolled them into balls and then used a cookie stamp to create a cute flower pattern. You can do any shape you may like, although I do not recommend using cookie cutter since this dough tends to be on the sticky side.

No cookie recipe is complete with a glass of delicious milk on the side. They just go together. In this case, I chose DairyPure Milk. Not only it has a delicious creamy taste, it also has no artificial growth hormones and it comes from cows fed a healthy diet.

DairyPure is the only milk backed by an exclusive Five-Point Purity Promise. DairyPure milk contains no artificial growth hormones, is tested for antibiotics, is continually quality tested to ensure purity, only comes from cows fed a healthy diet and is cold shipped from your trusted dairy

You can find DairyPure Milk at the dairy case in retailers nationwide. Click here for more information and other available products. There’s also lactose-free milk if you have diet restrictions.

I hope you can try these delicious Brown Butter Meltaway Cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

What Is Brown Butter? Plus, Our Favorite Ways to Cook and Bake with It

Some call it liquid gold we say this one-ingredient wonder is a secret weapon for cooking and baking.

It feels like a magic trick every time. Brown butter is a simple one-ingredient sauce, a chef trick that can transform all kinds of recipes, savory and sweet. In mere minutes, a stick of unsalted butter melts, then simmers and sputters, transformed into an intoxicatingly fragrant and impossibly silky brown sauce. As soon as the foam subsides, the milk solids darken and fall to the bottom of the pan, that&aposs the key that you&aposve hit the sweet spot. It&aposs no surprise the French call it beurre noisette, or "hazelnut butter," as that is what your kitchen will smell like when you make it. An unmistakable nutty aroma fills the air, and you&aposre well on your way to better, bolder-flavored food.

Ahead, learn how to make brown butter and get inspired by the many delicious ways to use it on meat, fish, vegetables, pastas, and in desserts.


I thought these cookies were delightful! They are very crumbly, but that doesn't detract from their deliciousness. Make sure you wait for the butter to cool enough that you can touch it before mixing with the sugar, and I agree with the other comment that suggested packing them tightly into a tablespoon when measuring to put on the tray.

These are horrible. - 4 forks.

These are dlicious. Very crumbly and they just melt in your mouth, somewhat like Russian Tea Cakes/Mexican Wedding Cookies with a subtle butterscotch flavor. The dough is dry but packing it tightlyinto a 1T measuring spoon then tapping it out onto the sheet makes a perfect half dome shaped cookie. Don't worry about some cracks, they bake back together a bit in the oven. A keeper.

this is a TERRIBLE recipe for a wonderful cookie. Cookies came out extremely lacy and crumbly - too fragile to eat unless you use a spoon, regardless of size or cooking time. I recommend the salted brown butter cookie recipe from BakeorBreak.com - they're fabulous!!

A) What is powder? Or do you mean 1 1/3 cup all purpose flour? B) Do we also need baking powder? If so, how much? I think I would make this. And like it. So please advise, Epicurious.

Someone forgot to double check the recipe here. It calls for all-purpose powder, and no mention of baking powder until you read the directions for preparation. I won't be able to make this recipe any time soon. I would have given it zero spoons, but that's not possible. :((


  • 3/4 cup (6 oz.) salted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 (12-oz.) pkg. semisweet chocolate chips
  • 1 cup chopped toasted pecans (optional)

Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.

Stir together flour, baking soda, and salt in a small bowl gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and pecans until just combined.

Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks let cool completely, about 15 minutes.

Homemade Mexican Cookies

You may also know these cookie treats as Snowballs, Polvorones, Butterballs, Pecan Sandies, Russuan Tea Cakes, Sandies and many more names. No matter what they’re called, they’re all simply delicious.

We love to make homemade Mexican wedding cake cookies for lots of occasions. They are perfect for baking around the holidays but can also be made and eaten any time of the year. Bake up a batch for a cookie exchange, dinner party, or just a treat for a friend.

How many cookies to serve at a reception or fiesta? We’d plan to serve 2-3 cookies per guest. That’s fine when you’re only making a few dozen, but if you’re planning to have 100 guests, then that’s anywhere from 200-300 cookies. Quite a difference!

Some things to consider: Will dinner be served? Are other desserts being served? How long is the event? If other foods are being served and the event is shorter, you can plan on the lower end of baking.

Brownies and Blondies

Fudgy Brownies
Triple-Chocolate Espresso Brownies
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Chewy White Chocolate and Peppermint Brownies
Chocolate-Cherry Brownies
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Ultimate Turtle Brownies
Rocky Road Brownies
Peanut Butter Swirl Brownies
S&rsquomores Brownies
Gingerbread Brownies
Peppermint Surprise Brownie Bites
Mississippi Mud Brownies
Congo Bars
Peanut Butter Blondies
Chocolate Peanut Butter Blondies
Butterscotch Meringue Bars

Brown Butter Pecan Chip Cookies made with baking sugar alternative

Brown butter is the not-so-secret ingredient that helps elevate the nutty flavor profile of these drop cookies. This recipe can be made sugar free if you opt to use sugar-free chocolate chips, but feel free to use any chocolate chip you have on hand.


  • 8 tablespoons (113g) butter
  • 3/4 cup (128g) King Arthur Baking Sugar Alternative*
  • 1 large egg
  • 1 tablespoon (14g) vanilla extract
  • 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (57g) diced pecans, toasted
  • 1/2 cup (85g) chocolate chips: sugar-free, bittersweet, or semisweet


To brown the butter: Melt the butter in a saucepan over medium heat. Once melted, the butter will start to sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, until the butter is a rich golden brown and brown bits start collecting at the bottom of the pan it will have stopped sizzling and may also have a layer of foam on the surface.

Remove the pan from the heat and pour the butter into a heatproof medium-sized mixing bowl. Cool the butter to room temperature (25 to 30 minutes on the counter, or 15 to 20 minutes in the refrigerator).

To make the cookies: Preheat the oven to 325°F with a rack in the upper third. Lightly grease (or line with parchment) two baking sheets.

Once the brown butter has cooled to about 70°F, add the baking sugar alternative and beat the mixture until it’s smooth and creamy.

Perfect your technique

Our new Baking Sugar Alternative

Beat in the egg and vanilla.

Whisk together the flour, salt, baking soda, and baking powder and add to the butter mixture. Beat the mixture until thoroughly combined, scraping the bottom and sides of the bowl and recombining as necessary.

Stir in the pecans and chocolate chips.

Use a spoon (or a tablespoon cookie scoop) to portion 1 1/4” balls of dough. Drop them onto the prepared baking sheets, leaving about 1 1/2" to 2” between them.

Bake the cookies for 10 to 12 minutes, until the edges are just starting to turn golden brown.

Remove the cookies from the oven and allow them to cool completely on the pan.

Store cookies, well wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.

Wedding Cookies

Mexican Wedding Cookies, Vanilla Snowballs, Russian Teacakes, just plain Wedding Cookies. these tender, crumbly cookies, full of ground almonds and covered with a blizzard of confectioners' sugar, go by many names. But one thing is constant: their melt-in-your-mouth texture and distinctive, attractive appearance: round and white as a cumulus cloud.


  • 16 tablespoons (227g) unsalted butter*
  • 1/2 cup (57g) confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 teaspoon salt*
  • 3/4 cup (72g) almond flour, or blanched almonds, finely ground
  • 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour

*If you use salted butter, reduce the amount of added salt to 1/2 teaspoon.


Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, beat together the butter, sugar, vanilla extract, almond extract, and salt.

Beat in the almond flour, then the all-purpose flour.

Scoop chestnut-sized (1") pieces of dough, and roll them into balls. A level teaspoon cookie scoop will give you just the right amount of dough. Place the balls on the prepared baking sheets, leaving 1" between them.

Perfect your technique

Mexican Wedding Cookies

Bake the cookies for 15 to 20 minutes, until they feel set on top: some of them may be starting to barely brown around the edges.

While the cookies are baking, put the topping sugar in a shallow bowl.

Remove the cookies from the oven, allow them to cool on the pan for a few minutes, and then transfer them, 5 or 6 at a time, to the bowl. Roll them in the sugar to coat, then transfer them to a rack to cool.

When the cookies are cool, roll them in the sugar again they should be thoroughly coated and snowy white.

Store airtight at room temperature for several days freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Wedding Cookies.


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