Brown Butter Almond Cookies with Simple Honey Glaze! 🍯
Ready to bake something that feels like a warm hug in cookie form? Say hello to Brown Butter Almond Cookies with a Honey Glaze! These little bites of bliss are buttery, nutty perfection, dressed up with a golden glaze that’s as easy to whip up as it is delicious. Trust me, they’re like wrapping yourself in a cozy blanket—except you can eat them.
If you’ve never baked with brown butter before, you’re in for a treat! It’s the magical ingredient that elevates these cookies from ordinary to absolutely unforgettable. Paired with almond flour and toasted almonds, the flavor is rich and delicate at the same time—a true crowd-pleaser. Plus, the honey glaze? Chef’s kiss. 💋 Let’s just say, these cookies might not make it out of your kitchen before you start munching.
Why You’ll Love These Cookies
They’re Next-Level Nutty: Thanks to the combo of brown butter, almond flour, and toasted almonds, these cookies are a nut lover’s dream.
Brown Butter Magic: If you’re not already a fan of brown butter, prepare to be converted. It adds a toasty, caramel-like depth of flavor you’ll want to add to everything.
Holiday Ready: With their glossy honey glaze and almond garnish, these cookies look like they belong in a bakery display case. Perfect for holiday parties, gift boxes, or just treating yourself.
Simple Yet Elegant: The recipe is straightforward, but the results are impressively chic. You’ll look like a pro baker with minimal effort.
Tools and Equipment You’ll Need
Small Saucepan: For browning the butter.
Stand Mixer or Hand Mixer: To cream the ingredients smoothly.
Mixing Bowls: For the dough and glaze.
Rolling Pin: For rolling out the dough.
Cookie Cutters: Choose festive shapes for the season!
Wire Rack: For cooling the cookies.
Whisk: For mixing the glaze.
Baking Sheet & Parchment Paper: To prevent sticking and ensure even baking.
Ingredients for Brown Butter Almond Cookies
Here’s what you’ll need to make these delicious cookies:
For the Cookies:
1/2 cup (1 stick, 113 g) unsalted butter
1/4 cup (25 g) powdered sugar
1/4 tsp salt
2 cups (192 g) almond flour
1/4 cup (23 g) toasted, finely crushed almonds
For the Honey Glaze:
1 cup (50 g) powdered sugar, sifted
2 tbsp honey
1 1/2 tsp water
Pinch of salt
The Magic of Brown Butter
Let’s talk about the star of the show: brown butter. It’s not just melted butter—it’s butter that’s been cooked until it reaches a golden brown color, releasing a nutty aroma that’s absolutely intoxicating. The process involves gently cooking the butter until the milk solids caramelize. This creates a complex, toasty flavor that enhances everything it touches.
Pro tip: Brown extra butter while you’re at it and store it in the fridge for later use. It’s fantastic in cookies, cakes, or even savory dishes like pasta or mashed potatoes.
Step-by-Step Directions
Step 1: Brown the Butter
Heat the butter in a small saucepan over medium heat. Stir occasionally as it melts and begins to foam.
Keep an eye on the color—it’ll turn golden and release a nutty aroma when it’s ready.
Pour the brown butter into a heatproof container, leaving behind any burned bits. Let it cool to room temperature, then refrigerate until it’s solid but scoopable.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the chilled brown butter, powdered sugar, and salt. Beat on low speed until smooth and creamy.
Gradually add the almond flour and toasted almonds. Mix until a cohesive dough forms.
Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Roll, Cut, and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Roll out the chilled dough between two sheets of parchment paper to a thickness of 1/4 inch.
Use your favorite cookie cutters to cut out shapes. Transfer the cookies to the prepared baking sheet, leaving a bit of space between each.
Bake for 20–22 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack.
Step 4: Make the Honey Glaze & Decorate
In a small bowl, whisk together the powdered sugar, honey, water, and a pinch of salt until smooth.
Dip half of each cooled cookie into the glaze, letting any excess drip off. Sprinkle with finely chopped almonds for a touch of crunch and visual appeal.
Allow the glaze to set completely before serving or packaging the cookies.
Troubleshooting Tips
Butter Too Hot? Make sure your browned butter has cooled completely before refrigerating. If it’s too warm, it won’t solidify properly.
Sticky Dough? If your dough feels sticky when rolling, pop it back into the fridge for another 10–15 minutes.
Uneven Baking? Roll your dough to an even thickness and bake in the center of the oven for consistent results.
Glaze Too Thick or Thin? Adjust the consistency by adding a few drops of water (if too thick) or a bit more powdered sugar (if too thin).
Pairing Suggestions
These cookies are a delight on their own, but they shine even brighter with a good pairing. Here are some ideas:
Hot Drinks: Pair with a cup of spiced chai, a honey latte, or even mulled wine for a cozy holiday vibe.
Dessert Boards: Serve alongside dark chocolate truffles, candied nuts, and fresh fruit for a stunning dessert spread.
Sweet & Savory Combos: Add these cookies to a cheese board—they’re a surprisingly good match for sharp cheddar or creamy brie.
Fun Trivia About Honey and Almonds
Honey Never Spoils: Archeologists have found pots of honey in ancient Egyptian tombs that are still perfectly edible. Talk about a timeless ingredient!
Symbol of Love: In many cultures, almonds are a symbol of love and good fortune. Perfect for cookies meant to spread holiday cheer.
Brown Butter’s Fancy Name: In French, brown butter is called “beurre noisette,” which translates to “hazelnut butter,” thanks to its nutty aroma.
Ready to Take Your Baking to the Next Level?
If you loved making these Brown Butter Almond Cookies with simple Honey Glaze, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Final Thoughts
There’s something magical about these cookies. The rich nuttiness of brown butter combined with the sweetness of honey glaze creates a flavor profile that’s simple yet indulgent. They’re perfect for gifting, holiday gatherings, or just a quiet moment with a cup of tea.
Whether you’re a seasoned baker or a beginner, this recipe is approachable, delicious, and sure to impress. So what are you waiting for? Go grab your apron, turn on some holiday tunes, and let’s bake up some cookie joy. 🍯
If you try these, I’d love to hear about it! Share your cookie creations in the comments or tag me on Instagram @sashacakeschicago. Happy baking! 😚
Brown Butter Almond Cookies with Simple Honey Glaze!
Ingredients
- 1/2 cup (1 stick, 113 g) unsalted butter
- 1/4 cup (25 g) powdered sugar
- 1/4 tsp salt
- 2 cups (192 g) almond flour
- 1/4 cup (23 g) toasted, finely crushed almonds
- 1 cup (50 g) powdered sugar, sifted
- 2 tbsp honey
- 1 1/2 tsp water
- Pinch of salt
Instructions
- Heat the butter in a small saucepan over medium heat. Stir occasionally as it melts and begins to foam.
- Keep an eye on the color—it’ll turn golden and release a nutty aroma when it’s ready.
- Pour the brown butter into a heatproof container, leaving behind any burned bits. Let it cool to room temperature, then refrigerate until it’s solid but scoopable.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the chilled brown butter, powdered sugar, and salt. Beat on low speed until smooth and creamy.
- Gradually add the almond flour and toasted almonds. Mix until a cohesive dough forms.
- Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll out the chilled dough between two sheets of parchment paper to a thickness of 1/4 inch.
- Use your favorite cookie cutters to cut out shapes. Transfer the cookies to the prepared baking sheet, leaving a bit of space between each.
- Bake for 20–22 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack.
- In a small bowl, whisk together the powdered sugar, honey, water, and a pinch of salt until smooth.
- Dip half of each cooled cookie into the glaze, letting any excess drip off. Sprinkle with finely chopped almonds for a touch of crunch and visual appeal.
- Allow the glaze to set completely before serving or packaging the cookies.
