Brown Butter Stamp Cookies

Brown Butter Stamp Cookies
Source: King Arthur Flour
Our Rating: 4/5

Cookie stamps are pretty much my new obsession this year, and when I saw these Halloween ones from Nordic Ware I knew I had to give them a go.  

I wanted to make these something other than a classic shortbread or sugar cookie, and I found this brown butter cookie recipe, and I fully believe brown butter makes everything more delicious so I had to try these out.

The reviews on the King Arthur site were a bit mixed, so I was hesitant, but I pressed on.  First up, it was strange to me to cream cold butter with sugar, but I made sure to cream the butter and sugar nice and long until it was fluffy and to my surprise it did end up working out.  


A lot of the comments mentioned crumbly, unworkable dough.  I used 1/4 cup less flour (figuring I could add more if needed) and that seemed to help quite a bit with the dough's workability.  


The second thing I changed up was to stamp balls of dough down, rather then roll it out, stamp and cut out like the recipe suggests.  I did this mostly because I find rolling dough to be very tedious (which is why you won't see me post many cutout cookie recipes) but also because if the dough did get too crumbly, I could smush it back together when making the balls.  This does make the edges turn out a little more "rustic" but in my opinion is much easier.  I found these stamps to press beautifully into the cookies, with the cat being my personal favorite for the depth of the impression. 


The glaze and a bit of colored sugar was the final touch but I actually think the glaze hid the details of the lovely stamps a bit which was disappointing.  I found the flavor and texture of these cookies to be wonderful, but the kids thought they were a bit dry.  They had a nice crumbly texture to me and the brown butter shines without being overpowering.  


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