Updated: 12/23/2016 3:54 PM | Print Story |  Email

Hazelnut Browned Butter Spoon Cookies

Our final recipe in this year’s 12 Days of Cookies series just may be our best one yet. And they prove that looks can be deceiving. Elizabeth visits the test kitchen of our sponsor, Land O’Lakes, to learn how to make Hazelnut Brown Butter Cookies. These sweet treats aren’t flashy, but they are absolutely delicious. Cookie cheers!

12 Days of Cookies is presented by Land O’Lakes. For more holiday baking ideas from Land O’Lakes, click here.

Hazelnut Browned Butter Spoon Cookies


1 cup Land O Lakes® European Style Butter
1 3/4 cups all-purpose flour
1/2 cup finely ground hazelnut meal (hazelnut flour)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 large Land O Lakes® Egg (yolk only)
1 tablespoon vanilla extract
Powdered sugar, as needed for dusting




1. Melt butter in medium saucepan over medium-low heat. Continue cooking, watching closely, 10-12 minutes or until butter foams and turns a very deep golden brown color, being careful not to burn the butter. Remove from heat immediately. Pour butter into large bowl, scraping the bottom of the pan to get all the brown bits. Freeze, stirring occasionally, 25-30 minutes or until butter is solid but not frozen.

2. Heat oven to 350°F.  Line cookie sheets with parchment paper; set aside.

3. Whisk flour, hazelnut flour, baking powder, and salt together in medium bowl; set aside.

4. Add sugar to chilled browned butter; beat until well mixed. Add egg yolk and vanilla; continue beating until well mixed. Gradually add flour mixture; beat on low speed until well mixed. 

5. With large tableware spoon (about 2 inches in length), form slightly domed spoon-shaped cookies, using side of bowl to press and shape dough. Gently slide dough off of spoon using finger, maintaining spoon shape, onto prepared cookie sheets. Bake 12-13 minutes or until deep golden brown around edges. Cool 10 minutes on cookie sheets. Dust cookies generously with powdered sugar before serving.


Recipe Tips

Browned butter can be made ahead of time. Instead of freezing place in refrigerator until ready to use. 

You can substitute all-purpose flour for the hazelnut flour. Hazelnut flour also freezes well and can be used at a later date.