Brown Butter Honey Cookies Recipe

This Brown Butter Honey Cookies Recipe pairs the deep, nutty complexity of toasted butter with the floral sweetness of pure honey for a sophisticated twist on the classic sugar cookie. Finished with a sprinkle of flaky sea salt and served alongside a spiced Greek yogurt dip, these golden rounds offer an interactive “chips and dip” style dessert experience perfect for fall gatherings or cozy nights in.

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Brown Butter Honey Cookies Ingredients

The Cookies:

• 2 sticks Salted Butter: Browned. Using salted butter adds a savory depth that contrasts beautifully with the honey.
• 1 cup Light Brown Sugar: Provides moisture and a caramel undertone.
• 1 cup Granulated Sugar: Ensures crisp edges.
• 1/4 cup Honey: Adds distinct floral flavor and chewiness to the cookie texture.
• 2 Large Eggs: At room temperature, to bind the dough.
• 2 teaspoons Vanilla Extract: Enhances the brown butter flavor.
• 3 1/4 cups All-Purpose Flour: The structural base.
• 1 1/2 teaspoons Baking Soda: Provides lift and browning.
• Flakey Sea Salt: For topping; enhances the sweet and salty profile.
• Sprinkles: For a festive finish.

The Creamy Honey Dip:

• 1 cup Whole Milk Greek Yogurt: The tang of yogurt cuts through the richness of the butter cookies.
• 2 tablespoons Honey: Plus extra for drizzling.
• 1/2 teaspoon Pumpkin Pie Spice: Adds warmth to the dip.

How To Make Brown Butter Honey Cookies

1. Brown the Butter: Place the salted butter in a pot over medium heat. Once melted, reduce heat to low and simmer. Cook for about 6 minutes, watching closely, until the milk solids turn golden brown and the butter smells nutty. Remove from heat immediately and set aside to cool until it is liquid but not hot.
2. Preheat: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
3. Mix Wet Ingredients: In a stand mixer fitted with the paddle attachment, combine the cooled brown butter, brown sugar, granulated sugar, and honey. Beat on low speed for about 2 minutes until combined (it will look grainy). Add the eggs one at a time, beating well after each, then add the vanilla.
4. Add Dry Ingredients: In a small bowl, whisk together the flour and baking soda. Add this to the mixer and beat just until incorporated. Scrape down the sides to ensure no flour pockets remain.
5. Scoop and Season: Using a small scooper (about 1.5 tablespoons), scoop mounds of dough onto the prepared baking sheets, leaving space for spreading. Sprinkle the tops with flaky sea salt.
6. Bake: Bake for about 15 minutes, or until deeply golden brown. Let the cookies rest on the baking sheets for 3 minutes to set, then transfer to a cooling rack to cool completely.
7. Make the Dip: While cookies cool, whisk together the Greek yogurt, honey, and pumpkin pie spice in a small bowl. Transfer to a serving ramekin and drizzle with a little extra honey.
8. Serve: Dip the cooled cookies into the creamy honey dip and top with sprinkles if desired.

Recipe Tips

• Watch the Butter: Browning butter moves from “toasted” to “burnt” in seconds. Use a light-colored pan if possible so you can see the color change of the milk solids clearly.
• Cooling is Key: Do not pour hot brown butter onto the eggs, or they will scramble. The butter should be tepid/room temperature before mixing.
• Dip Texture: Use full-fat, thick Greek yogurt. Regular yogurt will be too runny to cling to the cookie.
• Honey Varieties: A darker honey (like wildflower or buckwheat) will give a stronger flavor than a mild clover honey, standing up better to the brown butter.

What To Serve With Honey Cookies

• Hot Cider: The spices in the dip echo the spices in mulled cider.
• Tea Latte: A London Fog or Chai Latte pairs wonderfully with the honey notes.
• Cheese Board: These cookies work surprisingly well on a savory cheese board with sharp cheddar or brie.

How To Store Honey Cookies

• Cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days.
• Dip: The yogurt dip must be refrigerated. It will keep for 3-4 days; give it a stir before serving if separation occurs.
• Freezing: The baked cookies freeze well for up to 2 months.

Brown Butter Honey Cookies Nutrition Facts

• Calories: ~180 kcal
• Fat: 9g
• Carbohydrates: 24g
• Protein: 3g
• Nutrition information is estimated per cookie (without dip) based on approx. 24 servings.

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