These Brown Butter Bourbon Spice Cookies have a rich, nutty flavor that is enhanced by the warmth of bourbon and a blend of aromatic spices. Ideal for special occasions or whenever you crave a warm cookie.
Ingredients: 1 cup unsalted butter. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1 large egg. 1 teaspoon vanilla extract. 2 tablespoons bourbon. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup chopped pecans or walnuts optional. 1/4 cup granulated sugar for rolling.
Instructions: Melt the butter over medium-low heat in a saucepan. Keep cooking, stirring every now and then, until the butter turns golden brown and smells nutty. Take it off the heat and let it cool down a bit. Put the cooled brown butter, granulated sugar, and brown sugar in a mixing bowl. Mix everything together well. To the butter and sugar mix, add the egg, vanilla extract, and bourbon. Mix until it's nice and smooth. Mix the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. If you want to use nuts, chop up some pecans or walnuts and fold them into the cookie dough. The dough should be put in the fridge for at least one to two hours, or until it is firm. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put 1/4 cup of white sugar into a small bowl. Make tablespoon-sized balls out of the chilled cookie dough, and then coat each one in granulated sugar. Spread the dough balls out on the baking sheet that has been prepared, leaving about 2 inches of space between each one. Use the bottom of a glass or your palm to gently press down on each dough ball. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.
Prep Time: 20 minutes
Cook Time: 10-12
VT Elite Team