Brown butter-brown sugar cookies from My Vermont Table: Recipes for All (Six) Seasons (page 221) by Gesine Bullock-Prado

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Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • dbuhler on February 12, 2026

    I really like the flavor of these cookies, but I don't care for the texture as a cut out cookie. I rolled my dough 1/4" thick and baked my cookies for the minimum of 15 minutes. The edges were nicely browned. Once cooled, the edges were nice and crisp, but the centers were hard and crunchy, which I didn't like. If I make these again, I would either roll them thinner so the whole cookie could be crisp, or I may keep the thickness the same and bake for a shorter period of time to see if I can get the centers to remain soft. My idea of a good cutout cookie is that it remains soft, and so perhaps this just isn't the dough for the type of cookie that I prefer. Top marks for flavor though!

  • hibeez on October 29, 2023

    These cookies rolled quite easily. I think a 1/4" might be too thick for some of my cutters. When eaten right out of the oven, they were slightly chewy. When cooled, they were crisp but had a tender finish. Delicious flavor. I found it was easier to move them to the cooling rack from parchment versus the Silpat. I also found that 14 minutes, even for the 1/4" cookies, was enough to get them brown enough. Have not frosted them; not sure if it will add or detract from the lovely brown butter & sugar flavor.

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