Brown Butter-Maple Shortbread Bear Cookies
Picture this: you’re become cozy in your kitchen, the aroma of warm, nutty brown butter mingling beautifully with sweet maple syrup and fragrant spices. The kitchen fills with laughter as little hands roll dough into adorable bear shapes, excitement bubbling over for the delicious treats to come. Brown Butter-Maple Shortbread Bear Cookies are not just cookies; they are a delightful way to create lasting memories with your loved ones. With each bite, you get a nice crunch that melts in your mouth, perfectly balancing sweet and savory notes. Whether you are hosting a gathering or simply indulging in a cookie-filled afternoon, these bear-shaped delights will surely charm everyone.
Why Make This Recipe
- Everyone loves a cute cookie, and these bear shapes are no exception.
- The combination of brown butter and maple syrup creates a deep, rich flavor that stands out.
These delightful cookies offer a nostalgic touch that reminds us of childhood while bringing everyone together for some kitchen fun. So grab your apron and let’s get started!
Simple Way to Prepare Brown Butter-Maple Shortbread Bear Cookies
Making these scrumptious cookies is easier than you might think. Follow this step-by-step guide to whip up a batch that is sure to be a hit.
Ingredients
- 0.5 cup unsalted butter
- 0.25 cup pure maple syrup
- 2 tablespoons packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.25 cups all-purpose flour
- 0.25 teaspoon baking powder
- 1 tablespoon chocolate chips, or as needed
Directions
Begin by placing the butter into a small, light-colored saucepan over medium heat. Cook it while swirling often, until small brown bits begin to stick to the bottom of the pan and the butter gives off a nutty fragrance, approximately 8 to 10 minutes. Once done, pour the brown butter into a mixing bowl and allow it to cool for about 5 minutes.
Next, add maple syrup and dark brown sugar to the cooled butter, stirring thoroughly to combine. Mix in the vanilla extract, maple extract, ground cinnamon, ground nutmeg, and salt until everything is well incorporated. Gradually add the flour and baking powder, mixing until a smooth dough forms.
Cover the bowl containing the dough and place it in the refrigerator for at least 2 hours. This chilling step is key to achieving the right texture and ensuring your cookies hold their shape.
After chilling, preheat your oven to 325 degrees F (165 degrees C) and line a baking sheet with parchment paper.
Remove the dough from the fridge. To shape your cookies, scoop out about 1 tablespoon of dough and roll it into a ball. Place the ball onto the prepared cookie sheet and flatten it slightly. For the ‘snout’ of the bear, scoop out about 1/4 teaspoon of dough, roll it into a small ball, flatten it, and place it on top of the larger dough ball.
For the ears, scoop out two 1/8 teaspoons of dough, roll them into tiny balls, and place them on either side of the cookie’s top. Continue this process until all the dough is used, spacing the cookies about 1 inch apart on the sheet. To firm up the cookies, chill the baking sheet in the refrigerator for an additional 20 minutes.
After the chilling time, remove the baking sheet from the fridge and place it in the preheated oven. Bake for 20 to 23 minutes, or until the cookies are slightly browned on the bottoms.
Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, place chocolate chips into a small microwave-safe bowl. Heat them until melted, stirring every 30 seconds (should take about 1 minute). Pour the melted chocolate into a piping bag or freezer bag, snipping a small hole in one corner. Use the melted chocolate to pipe eyes and noses onto the cookies and let the chocolate harden before serving. Keep any remaining cookies stored in an airtight container.
Best Way to Store Brown Butter-Maple Shortbread Bear Cookies
If you find yourself with leftover cookies (though they might disappear quickly), here are some convenient storage tips to keep them fresh:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days.
- Refrigeration: You can refrigerate them if you prefer, but they may lose some of their delightful texture. They will last for about a week in the fridge.
- Freezing: For extended storage, these cookies can be frozen for up to 2 months. Just place them in a ziplock bag, making sure to squeeze out as much air as possible before sealing.
Best Ways to Serve Brown Butter-Maple Shortbread Bear Cookies
The joy of these bear-shaped cookies extends beyond just baking; they are perfect for various occasions. Consider these serving suggestions that will please everyone and add a fun twist to your gatherings:
- Snack Time Treat: Enjoy them fresh out of the oven with a glass of cold milk for a nostalgic snack that takes you back to childhood.
- Party Centerpiece: Arrange the cookies on a decorative platter. Add some greenery or colorful sprinkles around them for a festive look at birthday parties or family gatherings.
- Themed Cookie Decorating: Set up a fun cookie decorating station where guests can add their unique touches to the bear cookies. Provide icing, extra chocolate chips, and sprinkles for a lively experience.
This delightful treat transcends standard dessert opportunities, turning them into engaging and sociable experiences.
Tips to Make Brown Butter-Maple Shortbread Bear Cookies
Here are some quick tips to enhance your cookie-baking experience:
- Use a light-colored saucepan when browning the butter; it allows you to see when it turns golden.
- Don’t skip the chilling phase. It allows the flavors to meld and keeps the cookies from spreading excessively.
- If you’re short on time, you can prepare the dough a day ahead and leave it in the fridge overnight.
Take these small steps for enhanced flavor and texture in your final results.
Variations or Substitutions
If you’re feeling adventurous or need to use what you have on hand, here are some variations to consider:
- Different Extracts: If maple extract is hard to come by, you can substitute it with almond extract for a unique nutty flavor twist that pairs well with the brown butter.
- Add Nuts or Dried Fruits: Incorporate your favorite nuts like chopped pecans or walnuts, or even dried cranberries for added texture and flavor.
Feel free to experiment and find combinations that please your palate!
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough a day ahead and keep it in the refrigerator. The cookies can also be baked and stored for up to a week, making them perfect for prepping in advance.
Q: Can I substitute brown sugar with regular sugar?
A: While it’s possible, using dark brown sugar enhances the cookies’ flavor with its rich molasses notes, so if you have it on hand, it’s best to stick with it for the desired taste.
Q: How can I store the cookies?
- Keep them in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze them for up to 2 months. Just be sure to use an airtight container or bag.
In summary, these Brown Butter-Maple Shortbread Bear Cookies are more than just a delicious treat; they are a means of connection and cherished activities in the kitchen. With their adorable shape, rich flavors, and easy preparation, they are sure to become a staple in your home for years to come. So gather your loved ones, roll up your sleeves, and immerse yourselves in the joy of baking together. Your future cookie-making adventures await!
Print
Brown Butter-Maple Shortbread Bear Cookies
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 155 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful bear-shaped cookies made with rich brown butter and sweet maple syrup, perfect for creating lasting memories in the kitchen.
Ingredients
- 0.5 cup unsalted butter
- 0.25 cup pure maple syrup
- 2 tablespoons packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.25 cups all-purpose flour
- 0.25 teaspoon baking powder
- 1 tablespoon chocolate chips, or as needed
Instructions
- In a small, light-colored saucepan over medium heat, melt the butter, swirling often until small brown bits form and it smells nutty, about 8-10 minutes. Pour into a mixing bowl to cool for 5 minutes.
- Add maple syrup and brown sugar to the cooled butter, then stir in vanilla, maple extract, cinnamon, nutmeg, and salt. Mix until well combined.
- Gradually add flour and baking powder, mixing until a smooth dough forms.
- Cover the dough and refrigerate for at least 2 hours.
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, roll into a ball, and flatten slightly on the baking sheet. Shape additional smaller pieces for the snout and ears.
- Chill the baking sheet with shaped cookies in the fridge for an additional 20 minutes.
- Bake for 20-23 minutes or until the bottoms are slightly browned.
- Cool cookies on the sheet for a few minutes before transferring them to a wire rack.
- Melt chocolate chips in a microwave-safe bowl and use to pipe eyes and noses on cookies.
Notes
For best results, chill the dough to maintain the cookie shape. Feel free to add chopped nuts or dried fruits for variations.