Brown Butter Bourbon Spice Cookies. These thick, buttery-soft, bakery style browned butter and bourbon cookies are a deliciously unique twist on the classic chocolate chip cookie. Despite their appearance, these gigantic cookies are much, much, more than your standard chocolate chip cookie. They are made with perfectly browned.

Add egg, egg yolk and vanilla and mix until combined. With mixer on low sweet, add bourbon and mix until it is distributed. Melt butter in a medium saucepan over medium-high heat. You can have Brown Butter Bourbon Spice Cookies using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brown Butter Bourbon Spice Cookies

Prepare 1 1/2 sticks of unsalted butter.
Prepare 2 1/2 cups of all purpose flour.
It's 1 1/2 tsp of baking soda.
You need 1/2 of tap salt.
It's 1/4 tsp of cinnamon.
It's 1/4 tsp of nutmeg.
Prepare 1/4 tsp of allspice.
Prepare 1/2 cup of dark brown sugar.
You need 1/2 cup of light brown sugar.
Prepare 1/2 cup of granulated sugar.
Prepare 1 of egg.
It's 1 of egg yolk.
You need 3 tsp of vanilla.
Prepare 2 tbsp of burbon.

Cook, gently swirling pan constantly, until particles begin to turn golden Mexican-Spiced Chocolate Pecans. Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette. Boozy Baking, Cookie Swap, Cookies, Desserts. A fall-inspired cookie recipe with warm brown butter, sweet bourbon and spicy hints of nutmeg, cinnamon and allspice.

Brown Butter Bourbon Spice Cookies instructions

Pre heat oven to 325 degrees. Line baking sheet with parchment paper..
In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg and allspice until blended well together..
To brown butter, place small pieces in a small sauce pan over medium heat. When butter begins to foam stir with wire whisk constantly. The color will begin to change and you'll see some brown flakes on the bottom of the pan. Continue to stir until the butter has a nutty fragrance and is golden brown. Remove from the heat and stir until the foam subsides. The whole process takes like 10-12 minutes. Have patience!.
In the bowl of your stand mixer, add all of the sugars, along with the cooled brown butter and using the paddle attachment mix until well blended. It wont be creamy like other cookie doughs. Add the egg and egg yolk and vanilla and mix until well combined. With the mixer on low, add the burbon until well mixed..
Now slowly add the dry ingredients and just mix until incorporated. Using a cookie scoop, scoop the dough on the prepared baking sheets. Bake in oven for 10-12 minutes until the cookies are just done on the edges..
Cool for about 5 minutes before transferring cookies to wire rack..

Note: To brown the butter, place butter pieces in a small sauce pan over medium heat. When the butter begins to foam, stir with a wire whisk and continue to whisk constantly. Scrape into a large bowl; let cool. Let cookies cool on baking sheets. Dust cutout cookies with powdered sugar.