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Kid-Friendly Brown Butter Spritz Cookies with Almond Glaze

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These brown butter spritz cookies with almond glaze are the perfect balance of fancy and family-friendly. Made with simple ingredients and ready in about 45 minutes, they’re ideal for holiday cookie swaps, school bake sales, or a fun baking session with the kids.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 2 cups all-purpose flour, spooned and leveled
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon almond extract (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)
  • Sprinkles, colored sugar, or finely chopped almonds (optional)

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until the butter foams and turns a deep amber color with golden brown specks (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl. Let cool for 10-15 minutes until warm but not hot.
  2. Mix the dough: In a large bowl, combine cooled brown butter and ¾ cup granulated sugar. Beat with an electric mixer on medium speed until light and fluffy (2-3 minutes). Scrape down sides. Add egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract (if using). Beat until combined (about 30 seconds).
  3. Add dry ingredients: In a small bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Gradually add to wet mixture, mixing on low speed until just combined. Do not overmix.
  4. Shape the cookies: If using a cookie press, fill press with dough and press onto ungreased baking sheets, spacing 2 inches apart. If shaping by hand, roll tablespoons of dough into balls, place 2 inches apart, and flatten slightly with a glass or fork. Chill dough for 10-15 minutes if too sticky.
  5. Bake: Preheat oven to 375°F (190°C). Bake cookies for 8-10 minutes, until edges are just barely golden brown. Centers will look slightly pale. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  6. Make the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, ½ teaspoon almond extract, and ¼ teaspoon vanilla extract until smooth. Adjust consistency with more milk or powdered sugar as needed.
  7. Glaze the cookies: Once cookies are completely cool, drizzle glaze over them using a spoon or piping bag. Add sprinkles immediately if using. Let glaze set for about 30 minutes before serving or storing.

Notes

Don’t skip browning the butter—it adds deep, caramel-like flavor. Watch the butter closely as it can burn quickly. For best results, use room temperature egg. Cookies can be frozen unglazed for up to 3 months. The glaze sets faster in the refrigerator (10-15 minutes). These cookies taste even better the next day.

Nutrition

Keywords: brown butter, spritz cookies, almond glaze, kid-friendly, holiday cookies, easy cookie recipe, cookie swap

Find it online: https://coracooks.com/kid-friendly-brown-butter-spritz-cookies-with-almond-glaze/