These brown butter stamp cookies are super simple yet completely show stopping! The are light, buttery, and so cute! They're the perfect addition to any Christmas cookie box or to snack on year round! Since these cookies aren't overly sweet, I love enjoying them with a big cup of coffee or hot chocolate!
how to make brown butter
Brown butter is my absolute favorite ingredient for taking baked goods to the next level! The nuttiness of the brown butter adds an amazing depth of flavor to these simple cookies! However, in a pinch you can just use room temperature butter.
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool completely to room temperature so that it’s solid but pliable. You can place it in the fridge for 20-30 minutes to help it harden more quickly.
stamp cookie tips & tricks
- My favorite trick that I use for almost all baked goods, is substituting a portion of the regular flour with nut flour (usually almond flour). This helps keep your cookies, cakes, etc. super moist and delicious and can add a little extra flavor too. Adding nut flour also helps keep the cookies from spreading too much which is super important when you're using a stamped design! For these brown butter cookies, I use almond flour* because it really compliments the nutty brown butter flavor.
- For the cute patters I use these Nordic Ware cookie stamps*!
- It's super important to chill the dough when you're making stamp cookies!! You want to chill the dough overnight (or a minimum of 2 hours) before you roll it out. And then freeze the stamp cookies for at least 20 minutes before baking! This might seem unnecessary, but I promise it's important! If you don't chill the dough or freeze the cookies, you'll likely end up with cookies that, at best, don't keep their shape. Or at worst, flatten into one giant burnt cookie.
- Bake stamp cookies on the middle rack of the oven and rotate the pan halfway through baking for the best results.
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Brown Butter Stamp Cookies
- To make brown butter: melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool to room temperature (you can place it in the fridge for about 20 minutes to speed it up).
- Using a stand mixer fitted with the paddle attachment, cream together the room temp brown butter and powdered sugar until light and fluffy. Then add in the egg, vanilla extract, and almond extract and mix until fully incorporated.
- Fold in the flour, almond flour, and salt until just combined. The dough should be dry but come together into a ball. Cover the dough and let chill in the fridge for at least 1 hour (but up to 24 hours). Line a baking sheet with parchment paper.
- Portion the dough into balls that are about 2 tablespoons and generously flour the top of the dough balls as well as your cookie stamps. Press the stamp straight down in the center of the ball of dough and gently lift up. Carefully peel away the excess dough from the sides (you can re-roll the scraps into more dough balls).
- Place stamped cookies 1-2 inches apart on your baking sheet (they won’t spread). Place the baking sheet in the freezer for a minimum of 20 minutes (or the fridge for 40 minutes) before baking to allow the cookies to firm back up. This ensures the cookies won't spread during baking.
- While the cookies are chilling, preheat your oven to 350°F.
- Bake for 9-11 minutes or until the edges are set and just starting to brown. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results.
- Let the cookies cool on the baking sheet for 2-3 minutes, then remove and let them finish cooling on a cooling rack.