Strawberry Brown Butter Cookies

Strawberry Brown Butter Cookies

  • 1 cup unsalted butter
  • 2/3 cup dark brown sugar
  • 2/3 cup granulated white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 ounce (approximately 1 cup) freeze-dried strawberries, roughly chopped


Melt the butter in a saucepan over medium low heat.  Continue to cook the butter, swirling the pan occasionally, until nutty brown solids have formed at the bottom of the pan.  Remove from the heat and let cool to room temperature.


Scrape the browned butter, including all those golden bits at the bottom, into a bowl.  Add both sugars and use an electric mixer to beat for 4-5 minutes until light and fluffy.  Scrape down the bowl and beat in the vanilla and eggs until smooth.


In a separate bowl, combine the flour, baking soda, baking powder, salt, nutmeg, cloves, and freeze-dried strawberries.  Stir the dry ingredients into the wet ingredients until combined.  Cover with plastic and chill for several hours, or overnight.


Preheat the oven to 350 and line a baking sheet with parchment paper.  Scoop out rounded spoonfuls of dough, shape into balls with your hands, flatten slightly, and place 2 inches apart on the baking sheet.  Bake for about 8 minutes, until light golden brown.  Cool for several minutes on the baking sheet then transfer to a wire rack to cool.


Yields about 3 dozen cookies


Recipe from Curly Girl Kitchen