Best Cocoa Drop Cookies With Browned Butter Glaze Recipes

OLD-FASHIONED BROWNED BUTTER COOKIES

Steps:

• Melt butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, 3-5 minutes or until butter foams and just turns a delicate golden color. Immediately remove from heat; refrigerate 30 minutes.
• Heat oven to 350°F.
• Combine browned butter, sugar, egg and vanilla in bowl. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well mixed.
• Shape dough into 1-inch balls. Roll balls in decorator sugars. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork.
• Bake 12-15 minutes or until lightly golden brown. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

GRANDMA DONNA'S CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350*F Cream butter and brown sugar together until smooth until fluffy (about 2 minutes). Add egg, cocoa, buttermilk, vanilla and baking soda. Mix well. Add flour and mix until combined. Mixture should be thicker. While mixer is on, slowly add water. Using a small cookie scoop, scoop cookies onto a lined cookie sheet. Bake for 10 - 12 minutes. Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack. Frost with Grandma's Chocolate Cookie Frosting Top with whole walnut - Grandma's signature!

COCOA COOKIES WITH COCOA GLAZE

Steps:

• Preheat oven to 375°F.
• Sift dry ingredients together and set aside.
• Cream butter and sugar together.
• Add enough boiling water to cocoa to make a paste.
• Beat into butter mixture.
• Stir in milk, cinnamon and vanilla.
• Add flour mixture and stir to make a stiff dough.
• Roll out and cut out cookies.
• Place 2" apart on greased cookie sheet.
• Bake at 375° until lightly browned, about 10-15 minutes.
• Cool completely.
• For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
• Add enough boiling water to cocoa to make a paste.
• Stir cocoa mixture into butter mixture.
• Add vanilla, then powdered sugar.
• If glaze is too thick, add a little more milk.
• Frost cookies when cool.

COCOA DROP COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• 1. FOR COOKIES: - Mix thoroughly shortening, butter, egg, and sugar. Stir in milk. Sift dry ingredients together, then stir into wet ingredients. - Chill dough at least one hour. Preheat oven to 400 degrees. Drop rounded teaspoonfuls about 2" apart on lightly greased (or parchment covered) cookie sheets. Bake until almost no imprint remains when lightly touched, about 8-10 minutes. Frost when cool.
• 2. FOR GLAZE: - Melt butter until golden brown. Blend in sifted confectioners sugar and vanilla. Stir in hot water to make a good spreading consistency.

COCOA DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in the buttermilk and vanilla.
• Sift together dry ingredients and stir into buttermilk mixture.
• Chill at least 1 hour.
• Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
• Bake at 400° just until almost no imprint remains when lightly touched.

GLAZED BUTTER COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. , In a small bowl, combine confectioners' sugar and milk until smooth. Stir in food coloring. Lightly spread over cooled cookies. Let stand until set.