Brown butter cookies with raspberry are chewy, soft and fruity. Two incredible ingredients – raspberries and yuzu juice help create a sharp and zingy dessert. However, the real beauty is in the brown butter – it’ll take you less than 5 minutes to make, but the flavour and aroma is just unbelievable.
In the past year, I really developed a love for cookies. I’m being more adventurous in my baking by incorporating different ingredients and techniques to end up with some amazing results. And for a person who never baked a single cookie for 30 years, I think I achieved quite a lot! I still need to learn so much, but as a beginner I’m on the right track…
These brown butter cookies are simply divine. Soft and lovely, with a nutty aroma and sharp beautiful raspberries. Also, you know me – I love citrus! Due to this, I had to add a splash of yuzu juice, just to bring all those beautiful flavours together.
If you can spare 30 minutes in your day, this is the recipe you need to choose. I’m telling you, you won’t regret this choice.
Why Bake Brown Butter Cookies?
- Nutty, sharp and zingy ingredients create the perfect flavour balance.
- You don’t need to freeze the dough, so this saves a lot of time.
- You can use fresh or frozen raspberries for an easy choice.
- Lastly, even if it’s not necessary to freeze the dough, you can still make it in advance and keep it in the freezer until needed.
Tips and Tricks Baking Brown Butter Cookies
If you’re total beginner in the baking world, don’t you worry – I’ve got your back. Follow these recommendations and you’ll end up with the most amazing results.
- Using frozen raspberries is a little easier. Because they are harder, they don’t turn to mush. But whilst we have fresh and juicy raspberries in season, I decided to go with the fresh option. In this case, be very gentle and try not to break these delicate berries.
- The baking time is really important. These cookies need to be soft and chewy in the middle, so don’t be tempted to increase the baking time to make your cookies harder. This won’t work in this recipe.
- Brown butter takes less than 5 minutes to make. However, it might have some black milk solids. I like to pour the butter through a sieve to discard all these unnecessary pieces.
- This is a completely new tip, which I read on The Vanilla Bean blog. After your cookies are baked, press them with the spatula to create lovely patterns on top.
Brown Butter Cookies Recipe Substitutions
You can play around with this recipe and swap some of the ingredients for these brown butter cookies with raspberries.
- Brown butter – I really don’t recommend swapping this ingredient, however if you aren’t very confident in making brown butter, you can use plain butter at room temperature. Just use 100g instead of 110g.
- Baking powder – you can use self-raising flour instead of plain flour and baking powder to achieve the same result.
- Yuzu juice – this ingredient is incredible, but I completely understand that you might not buy a full bottle of juice just to make 12 cookies. Instead, you can just use lemon zest and juice.
- Toppings – you can add milk or white chocolate chips on top of your cookies to make them more indulgent.
If you love cookies, try out these recipes as well:
Oat Cookies with Cranberries and Pecans
Lemon Crinkle Cookies
Chocolate Butter Cookies
Check out my favourite baking equipment:
Baking Parchment Paper Roll
Ice Cream Scoop
Baking Tray
KitchenAid Hand Mixer
Recipe
Ingredients
Cookies:
110g butter
40g brown sugar
50g caster sugar
1 tablespoon yuzu juice
1 egg
170g plain flour
1 teaspoon baking powder
150g raspberries
Method
Prepare the cookies:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Melt the butter in a small saucepan on low heat. After the butter is melted, keep heating it, stirring occasionally until you start smelling a nutty aroma and your butter turns to a lovely golden colour.
- Take the brown butter off the heat and let it cool down.
- After your butter reaches room temperature, add the brown and caster sugar, yuzu juice and one egg. Whisk everything together with an electric mixer until you get a smooth paste.
- Add the dry ingredients to the wet ingredients in 3 batches. Mix everything together fully each time.
- Add the raspberries and gently fold them in.
- Using an ice cream scoop, scoop out the cookie dough onto the prepared baking tray.
- Bake the cookies in the oven for 10-12 minutes.
