Brown Butter Churro Cookies
Eva Zapata
6
20 minutes
20 minutes
Modern American
Dessert
Creamed butter and sugar form a tender, airy base; brown butter cookie blend lends warm browned-milk, caramelized spice notes. Dough is rolled in spice before baking for textural contrast, then finished with a butter-rich frosting infused with the same blend — creating a layered, iterative flavor structure of fat, spice, and aromatic sweetness.
Ingredients
Cookie Base
- 1.5 cups butter, soft
- 1.5 cups sugar
- 1.5 tsp vanilla
- 3 eggs
- 4.5 cups all-purpose flour
- 1 tbs baking powder
- 4 tbs Brown Butter Cookie Seasoning
Frosting
- ¾ cup butter, soft
- 4.5 cups powdered sugar
- 1 tbs milk
- 2 tbs Brown Butter Cookie Seasoning
Directions
Cookie Base
- Preheat oven to 350°F (180° C).
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs, and vanilla extract. Beat until mixed.
- Scrape the sides and add in the flour and baking powder. Mix until thoroughly combined.
- Scoop out into balls, then roll in the brown butter cookie blend. Flatten the cookie dough gently into a hockey puck shape. Repeat with remaining dough.
- Bake at 350°F (180° C) for 14-17 minutes or until the centers of the cookies have puffed up and are no longer glossy.
Frosting
- While the cookies are cooling, make the frosting by whipping the butter until smooth.
- Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
- Once you have added all of the powdered sugar, add the frosting to a piping bag fit with a large round piping tip - Start in the center of the cookie and work your way out.
- Garnish with more Brown Butter Cookie Blend.
Recipe Products
Blend
