COOKIE WEEK: Danish Brown Butter Cookies
These classics get a flavor boost and a dip in white chocolate.
Welcome to our 3rd Annual Cookie Week! The theme this year is Classics that Sparkle.
I wanted to curate a collection of recipes with longer shelf-lives and packability. Each is familiar but with a slight twist or sprinkle/dip/glaze. There is a little something for everyone with the end goal of being able to gift them all together in a cookie tin.
Speaking of cookie tins…
If you grew up in a household like mine (more specifically my grandmother’s), then the iconic blue Royal Dansk tin was more likely filled with bobbins and thread than actual cookies. IYKYK
Instead of sewing supplies, refill your tins this season with these Danish Brown Butter Cookies.
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Similar to shortbread, these buttery cookies are not quite as crisp as the packaged ones, but they lean more toward tender with a slightly sandy texture. They have a melt-in-your-mouth quality with lots of vanilla and nutty brown butter flavor.
As you could guess, butter is a big part of this classic cookie. I decided to brown the butter first to add more flavor. To finish, I dipped them in white chocolate and added sugar pearls.