Best 2 Brown Butter Cardamom Cookies Recipes
Brown butter cardamom cookies, a delightful delight, are renowned for their rich, nutty flavor, and aromatic cardamom notes. These buttery treats feature crispy edges and a soft, tender center that melt in your mouth. Whether you're an experienced baker or a novice looking for a new culinary adventure, this article will guide you through the steps of creating the perfect batch of brown butter cardamom cookies. From gathering the necessary ingredients to mixing, baking, and cooling, we'll provide detailed instructions and tips to ensure success in your baking endeavor. Get ready to indulge in the heavenly goodness of these flavorful cookies and create a memorable treat for you and your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN-BUTTER HONEY COOKIES
Just a few touches take this cookie from ordinary to extraordinary. Brown butter gives it a lovely nutty flavor, a small amount of cardamom adds just enough spice, and rolling the dough with an embossed rolling pin supplies a beautiful pattern. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
- In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
- Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
- Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)
BROWN BUTTER CARDAMOM COOKIES
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes thirty-two 6-by-4-inch or sixteen 12-by-4-inch cookies
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
- In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
- Preheat oven to 350 degrees.
- Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
- Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
- Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.
Tips:
- Use high-quality cardamom pods for the best flavor. Look for pods that are a deep green color and have a strong, pungent aroma.
- Grind the cardamom pods in a spice grinder or mortar and pestle just before using. This will help to release their flavor.
- Brown the butter until it is a deep golden brown color and has a nutty aroma. This will add a rich, complex flavor to the cookies.
- Let the cookie dough chill for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much.
- Bake the cookies until they are just set in the center. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them in an airtight container. This will help to keep them fresh.
Conclusion:
Brown butter cardamom cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich, buttery flavor and warm cardamom spice, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new cookie recipe to try, give these brown butter cardamom cookies a try. You won't be disappointed!
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