Browned Butter Spritz

Browned Butter Spritz

Browning the butter for these traditional holiday cookies adds extra richness and a nutty flavor.

45 min. prep time
6 dozen cookies
252 Ratings



2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon milk


Decorator sugars, if desired


Melt butter in 2-quart heavy saucepan over medium heat, stirring constantly, until butter turns a deep, rich brown color (6 to 8 minutes). (Watch Closely.) Immediately pour into medium metal bowl. Cover; refrigerate until butter is cool to touch and slightly solid (45 minutes).

Meanwhile, stir together flour, baking powder and salt in medium bowl.

Heat oven to 375°F. Spoon butter into large bowl; add sugar. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; beat until well mixed. Reduce speed to low. Add flour mixture and milk to butter mixture; beat until well mixed.

Fit cookie press with desired template; fill with cookie dough. Press dough into desired shapes onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely.

Recipe Tip

Add additional milk, 1 tablespoonful at a time, if dough is too dry and crumbly.

Nutrition Facts (1 cookie)

Calories: 45

Fat: 2.5g

Cholesterol: 10mg

Sodium: 40mg

Carbohydrates: 5g

Dietary Fiber: 0g

Protein: <1g

Recipe #11265©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe is wonderful. I have made these cookies five years running and everyone always loves them. The browned butter adds a deeper butter flavor and an almost nutty flavor. They are wonderful and a step above ordinary Spritz cookies.
Browning the butter at different degrees of browness changes the flavor each batch a different flavor!

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