Cranberry Cookies with a Brown Butter Glaze




1 cup sugar
3/4 cup brown sugar firmly packed
1/2 cup butter, softened
1/4 cup milk
2 tablespoons orange juice
1 large egg
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cup fresh or frozen cranberries, choppped (not too fine)
1 cup walnut pieces

1. Cream the butter and sugar

2. Beat in the milk, orange juice and egg

3. Add the remaining ingredients mixing only until well incorporated

4. Using a cookie scoop (About 1 Tablespoon) drop onto a parchment lined cookie sheet. They will spread a bit during baking so allow room for them to expand

5. Bake 350F until light brown, 12-15 min

6. Allow to cool before icing


Brown Butter Icing

1/3 cup salted butter, no substitutes
2 cups powdered sugar
1 1/2 teaspoons  vanilla
2-4 tablespoons hot water

Just put the butter in the pan and start melting

1. Heat the butter in a saucepan watching it closely till it turns a golden brown.  This is where the flavor is so do not remove from the heat too early. Also be careful not to burn it.

2. Beat in the powdered sugar and vanilla

3. Add the hot water and beat till smooth

4. With a wide bladed knife gently ice each of the cranberry cookies


This is the nutty brown of the butter

5. Allow the icing to set before freezing

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