Iced Browned Butter Sugar Cookies

  • pestolovin Posted: 12/12/09
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    These are a fine sugar cookie. However, since they are billed as a "browned butter sugar cookie", I have to say that I found them disappointing. I thought they were very sweet (sweeter than the average sugar cookie), with none of the nutty flavor that i expected from all of that brown butter. I would not make them again.

  • Fleurescent Posted: 02/05/11
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    I hate when I come across a recipe I want to try and some of the reviews are favorable and some are not - I usually end up trying it anyway. I was really disappointed in this one - dough was crumbly and hard to work with - taste was fine, but nothing out of the ordinary. Wouldn't make again. Too bad.

  • bariolio Posted: 12/09/09
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    I had the same problem with the dough being dry. I finally added some heavy cream (maybe 2-3 T), just because I had some and the dough came together. But the cookies were like cookie "jerky"! Totally delicious taste though. I added a bit of almond extract to the icing and we love it. I agree that the test kitchen needs to refine this recipe so the dough comes together for everyone.

  • Rigatoni Posted: 12/23/09
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    Dry and crumbly. I thought maybe I mixed the dough too long. After reading the reviews...I guess not. They are tasty. I simply pressed them onto the cookie sheet, made one big cookie and then cut into squares when they came out of the oven. I didn't bother to frost. I would say that these taste more like a crust for another dessert than something to eat on their own.

  • vandercooks Posted: 12/06/09
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    I didn't experience any of the problems of the previous reviewers. We were out of vanilla (oops!), so I substituted maple extract, which gave the icing a tan hue. Results were tasty!

  • tkbear10 Posted: 12/14/09
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    I received many compliments regarding this recipe, many wanting the recipe. I made a few adjustments to the original recipe (i.e. adding more butter, not going by the time to brown the butter, putting it at a lower heat). I choose the same ingredients as elizabeth. I also put the dough in the fridge for 1 hour. I didn't bake it as long and used 3/4 cups of powdered sugar for the frosting. Will definitely use the recipe again!!

  • ewyancy Posted: 12/09/09
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    Really like this recipe. The browned butter gives and excellent flavor. I too had problems with the consistency. After adding the flour the dough was very crumbly-almost like sand. I couldn't see any way it would hold together to roll. I added about 2 tbsp. of the half and half. The dough came together and although difficult could be rolled. The final result was a little chewy though. Maybe the CL test kitchens could address this recipe and offer a suggestion? I really like the taste and would like to use the recipe often. Thank you!

  • cjwollborg Posted: 12/21/10
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    It seems to be missing some liquid. I kept checking the recipe to see if I made a mistake, it was so hard to roll out. Knead 7 times? I couldn't knead it at all. I had to have my husband roll the dough because I couldn't.

  • kickandsew Posted: 12/15/10
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    My daughter made them last year and they were so good, I made them for a cookie exchange this year and got asked to share the recipe. The dough does not re-roll too well, but I picked uncomplicated cutter shapes and all went well. The only change I plan to make: trim the salt to 3/8 tsp next time... I also thinned the icing a bit with an additional Tblsp of 1/2 and 1/2 to spread more easily.

  • Lauren615 Posted: 12/22/09
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    I wish I had read these reviews before making this recipe. What a disaster. Same problems as the rest have said, dough would not come together, was a pain to knead and roll. Adding a little bit of ice water helped marginally but I would not waste my time again.

  • bebe209 Posted: 12/16/09
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    My dough came out perfect and easy to roll out. I sifted my flour before measuring; I think that was the reason some others had crumbly dough. The process went pretty smoothly but my the cookies did not retain their shape and I found the icing very thick and overall way too sweet. The cookie by itself was sweet enough but not very pretty without the icing. If I made this recipe again; I'd probably make them thicker to offset the super sweet icing. However I did find that the brown butter gave it a little bit of a better taste than just plain old sugar cookies.

  • Quinnetts Posted: 12/07/09
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    The taste is great but the dough is extremely dry and frustrating to roll out. I am curious if there is a misprint in this recipe. Possibly instead of 3 egg yolks there should at least be one full egg? Not sure but at this time of the year no one needs the frustration of dry and crumbly dough.

  • DawnFBS Posted: 12/18/09
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    These cookies were a pain to make. Had the same problems with sand texture and chewiness of cookies afterwards. Added egg and extra butter to bring the dough together to be rollable. Also made the lemon/ginger pinwheel cookies and had the exact same problem with them. There must be something wrong with these recipes.

  • jenngriff Posted: 12/06/09
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    I had no problems with this recipe. The dough came together nicely; good flavor. The icing was a bit runny, but I did use non-fat half and half. I would make this recipe again.

  • 1Arizonalady Posted: 11/30/09
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    I made the recipe exactly as written but It did not come together. Dough was VERY dry & crumbly even after kneading. I put the dough back in the mixer and added an additional whole egg. It finally came together & was actually easy to manage (not always the case with rolled cookie dough). Might or might not make again. My tasters liked the final result. Thank you.

  • moondance Posted: 12/05/09
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    The dough did not come together, kneading was impossible, rolling difficult. I added 2 teaspoons of water to the rest of the dough which helped. I would not make this recipe again. Cookie baking should be fun, not frustrating.

  • IslandEve Posted: 12/06/09
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    This was easy to make and the result was amazing. This will be my go-to suger cookie recipe from now on. I think the key is using the best ingredients: the freshest butter, really good vanilla (I used Mexican vanilla), and to add good sea salt. The combination of the nutty butter, the vanilla fragrance and taste and the salty balance was a winner. I loved the slight chewiness of the shortbread, and the depth of flavor. The only complaint I would give is that it takes far longer than 6 minutes to properly brown the butter.

  • elaine419 Posted: 12/13/09
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    I almost didn't make this recipe because of the lukewarm reviews. However, I am glad I made it, and I hope others make it too. The dough was very crumbly, but I was able to roll and cut without problem. I used a circle cookie cutter instead of a star - they were easier to manage that way. I would use slightly less sugar in the icing next time. Overall, they were delicious and I would make them again.

  • jkatone72 Posted: 12/28/09
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    I almost lost my mind making these cookies. I was so excited b/c the browned butter smelled so good. But like many others - the dough was terribly crumbly and impossible to work with. I have made many roll out cookies and never had such a bad experience. I added some half and half and it helped but they were still so difficult to roll that I chucked that idea and just made balls and flattened them out. They did taste good but was SO disappointed that Cooking Light published this recipe. How was it tested?! I followed it to the T. I would not recommend this one!

  • xinedRD8 Posted: 12/18/09
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    Wow, pretty angry right now. Making 10 different cookies for the holidays, and this recipe giving me same problems as other folks. Even after adding drips of water until dough held, still crumbles if you knead/roll it! I'm exhausted from trying to work this dough and it's terrible. I'll try adding the egg as suggested by others, but I'll never make these again. I don't need any more frustration during holiday prep!!

  • cprmaid Posted: 12/20/09
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    A total and complete disaster. I even weighed the flour as suggested. The dough was so crumbly I could not roll it out. It's like sand and water. A very expensive waste of butter. Hard to believe these were "tested" in any kitchen. Now what?

  • Tamrin Posted: 12/16/09
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    I too had difficulty with this recipe. The dough would not stick together. Thank goodness for the reviews. I added an extra egg and the dough went together. Cookies are in the oven now but they are not keeping their shape. Grrrh very frustrating. Would not make again.

  • kloud13 Posted: 12/25/09
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    I'm a baking novice, so I assumed the crumbly dough was my fault. Added a few tbsp of cream and water so it was workable, and refrigerated it before rolling it between sheets of wax paper. Also had to refrigerate the rolled dough before cutting it. I made mine much thinner and smaller (reduced cook time by a lot) than the recipe directions and didn't ice them. These were a total pain to make, but they turned out amazing. Delicious without being too sweet, and with a perfect, slightly chewy texture. My friends and family loved them - made me promise to make them next year.

  • mountainbaker1 Posted: 12/29/09
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    Please, please correct this recipe! It tasted excellent but was horrendous to make-CRUMBLY. Should you measure the butter after you brown it? Help!

  • Brushoil Posted: 12/23/09
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    I cannot believe this recipe was published in this magazine. I don't think anyone ever tested it. The flour amount has to be very, very wrong - the dough was a crumbly mess! I have made many cookies in my lifetime and never have I experience such a disaster! I wasted expensive butter, sugar, and even invested in star cookie cutters. More importantly, I wasted my time in an exercise in utter frustration! Cooking Light - do your research and homework - this does not encourage me to buy your magazine again!

  • esbrown Posted: 12/05/10
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    Amazing!!!! I love sugar cookies but dread the work (ie: rolling out, transferring them, etc.) but these were so easy. Followed the recipe exactly and was amazed how it handles. No chilling before working with it! And the flavor was divine:) Will make again and again. 12/21/13- This is my third holiday making this cookie and still LOVE it. I feel so bad for the people out there that can't seem to make it work.

  • BakerE Posted: 11/22/10
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    I've made this recipe 2 years in a row and it is my favorite sugar cookie recipe. I don't understand what the issues are with it. My dough is crumbly once I am done mixing it, but then I knead it (as instructed) 7 times, with a few of those times being in the bowl before turning it out on the counter. It takes a few kneads to get the dough to come together but then you're good to go. I gave it 4 stars because its a bit of work for everyday cookies, but then that's generally how I feel about any roll out cookie.

  • maddieh Posted: 12/18/10
    Worthy of a Special Occasion

    I just threw out this dough. I am an experienced baker and followed this recipe to a T. The dough was crumbly even though I beat until just combined. There was no way I could knead it, let alone roll it out to make cut out cookies. I've made many Cooking Light recipes and this is my first huge disappointment.

  • ihavetofu Posted: 12/22/11
    Worthy of a Special Occasion

    This recipe is a disaster. The dough is dry and crumbly and impossible to work with. It seems to be lacking some liquid; Per the other reviewers suggestions, I added 2 tbsp heavy cream. This allowed the dough to come together, but it was still difficult to work with and it was not possible to cut the 2.5 inch stars and have them stay together. Very disappointing that Cooking Light would publish this recipe; even more disappointing that it remains unaltered on the website.

  • Jami31 Posted: 12/13/13
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    I make this every year. I first saw it in the magazine several years ago and it consistently turns out great.

  • pollyjo28584 Posted: 12/23/13
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    Beating a dead horse about the crumbly dough....but quite true. I read the reviews after reading the recipe again to see what the heck I left out. The reviewers that suggested the 2 -3 tablespoons of heavy cream nailed it. The dough came together. We did not ice them only decorated with sprinkles and sanding sugars. The flavor is incredible....makes up for the frustration of the dough. 3 stars for flavor alone. I will make again with the adjustments.

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