Back to Brown-Butter Cookies
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 40
msl-rustic-desserts-0578-md109262.jpg
Ingredients
Ingredient Checklist
15 tablespoons unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg white, lightly beaten
1/3 cup sanding sugar
Cook's Notes
When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wrapped log of dough into an empty paper towel tube that had been cut from one end to the other. Then she wrapped the ends with plastic wrap and refrigerated the dough.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 40
msl-rustic-desserts-0578-md109262.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 40
Recipe Summary
prep: 25 mins
total: 1 hr 40 mins
Yield: Makes 40
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Yield: Makes 40
Makes 40
msl-rustic-desserts-0578-md109262.jpg
msl-rustic-desserts-0578-md109262.jpg
Ingredients
Ingredients
- 15 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg white, lightly beaten
- 1/3 cup sanding sugar
Directions
Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.
Cook's Notes
When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wrapped log of dough into an empty paper towel tube that had been cut from one end to the other. Then she wrapped the ends with plastic wrap and refrigerated the dough.
Cook’s Notes
When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wrapped log of dough into an empty paper towel tube that had been cut from one end to the other. Then she wrapped the ends with plastic wrap and refrigerated the dough.
Reviews (5)
Add Rating & Review
303 Ratings
5 star values:
57
4 star values:
74
3 star values:
92
2 star values:
69
1 star values:
11
Reviews (5)
Add Rating & Review
303 Ratings
5 star values:
57
4 star values:
74
3 star values:
92
2 star values:
69
1 star values:
11
Add Rating & Review
303 Ratings
5 star values:
57
4 star values:
74
3 star values:
92
2 star values:
69
1 star values:
11
303 Ratings
5 star values:
57
4 star values:
74
3 star values:
92
2 star values:
69
1 star values:
11
303 Ratings
5 star values:
57
4 star values:
74
3 star values:
92
2 star values:
69
1 star values:
11
- 5 star values:
- 57
- 4 star values:
- 74
- 3 star values:
- 92
- 2 star values:
- 69
- 1 star values:
- 11
Martha Stewart Member
Rating: 4 stars
11/09/2015
I made these cookies today, the taste is wonderful but I had the same trouble as some others with it crumbling. I followed the recipe exactly. Put in fridge for 2 hours. I ended up letting it sit for half hour before it would cut without crumbling. tried 2 kinds of knives. The serrated seemed to work best. I will make it again. I think I need to work on technique.
Martha Stewart Member
Rating: Unrated
05/05/2015
I followed the directions very carefully including pouring the dry ingredients into the butter. They crumbled apart when I cut the log even after allowing it to warm slightly. I won't waste my time making these again!
Martha Stewart Member
Rating: 4 stars
04/23/2015
I have made these twice. The flavor of these is disgustingly good! As another post stated, be sure to pour dry mix into butter, not butter into dry mix. This does seem to make the dough less crumbly (I did it the wrong way the first time) although I still get some cracking when forming "the log" as well as in the final product. Not a deal breaking by any means, just relaying my experience!
Martha Stewart Member
Rating: 5 stars
12/23/2014
These are, hands down, the best cookies I've ever had. I love shortbread, and the browned butter is perfect in this recipe. Sometimes I add a dollop of ganache frosting to mimic a favorite cookie from a local bakery. I've also added finely-chopped, toasted pecans to the batter; delicious!
Martha Stewart Member
Rating: 3 stars
12/06/2014
Flavor is good, however batter is crumbly and difficult to work with. Next time, if there is one, I will add an egg or cut back on flour.
Martha Stewart Member
Rating: 4 stars
11/09/2015
I made these cookies today, the taste is wonderful but I had the same trouble as some others with it crumbling. I followed the recipe exactly. Put in fridge for 2 hours. I ended up letting it sit for half hour before it would cut without crumbling. tried 2 kinds of knives. The serrated seemed to work best. I will make it again. I think I need to work on technique.
Rating: 4 stars
Rating: Unrated
05/05/2015
I followed the directions very carefully including pouring the dry ingredients into the butter. They crumbled apart when I cut the log even after allowing it to warm slightly. I won't waste my time making these again!
Rating: Unrated
Rating: 4 stars
04/23/2015
I have made these twice. The flavor of these is disgustingly good! As another post stated, be sure to pour dry mix into butter, not butter into dry mix. This does seem to make the dough less crumbly (I did it the wrong way the first time) although I still get some cracking when forming "the log" as well as in the final product. Not a deal breaking by any means, just relaying my experience!
Rating: 5 stars
12/23/2014
These are, hands down, the best cookies I've ever had. I love shortbread, and the browned butter is perfect in this recipe. Sometimes I add a dollop of ganache frosting to mimic a favorite cookie from a local bakery. I've also added finely-chopped, toasted pecans to the batter; delicious!
Rating: 5 stars
Rating: 3 stars
12/06/2014
Flavor is good, however batter is crumbly and difficult to work with. Next time, if there is one, I will add an egg or cut back on flour.
Rating: 3 stars
All Reviews for Brown-Butter Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown-Butter Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
