Brown Butter Cookies

Brown Butter Cookies

Brown Butter Cookies


140g unsalted butter

80g confectioners' sugar

3 egg yolks

160g cake flour

30g almond flour

1.5g salt


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. Brown the butter. Grab a pot, put in 40g unsalted butter, let cook over medium heat until the butter melt and boil and you can see brown specks form at the bottom of the pan. Off heat, transfer into a clean bowl and let cool.
  2. Soften rest of the butter. Add in brown butter and use a hand mixer to beat until light and fluffy. Add in confectioners’ sugar and beat until well combined. Gradually add in 3 egg yolks and beat until well combined.
  3. Sift in cake flour, almond flour and salt. Mix until well combined.
  4. Place the cookie dough on the parchment paper, cover with another sheet and roll it flat to 1 cm thick. Let chill for 30 minutes.
  5. Preheat the oven to 311℉(155℃). Line the baking tray with parchment paper or baking mat. Shape out the cookies with the cookie molds. Place them in the tray and let bake for 32 minutes or until golden brown. Take off the molds and let cool then serve.



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