Brown Butter Wassail Cookies Recipe
Impress your loved ones with these delicious brown butter wassail cookies, a delicious festive treat that's bursting with spiced apple flavor.
Servings 2 dozens
Calories 2710kcal
Ingredients
For the Cookies:
- ¾ cup apple juice or cider (180mL)
- 1 cup very finely chopped dried apples (80g)
- ⅓ cup brandy (80mL)
- 1 cup unsalted butter (227g)
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground allspice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon grated orange zest (about 1 orange)
- 1 teaspoon grated lemon zest (about 1 lemon)
- 1 cup packed dark brown sugar (220g)
- ½ cup granulated sugar divided (100g)
- 2¾ cups all-purpose flour (330g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
For the Glaze:
- 1½ cups confectioners’ sugar
- 3 to 4 tablespoons reserved apple soaking liquid (45 to 60mL)
Instructions
For the Cookies:
- In a small pot, bring the apple cider to a simmer over medium heat. Stir in the apple pieces and the brandy and remove from the heat. Cover and let the apples soak for at least 30 minutes or up to 3 hours.
- Drain the apples through a fine mesh sieve, gently pressing them with the back of a spoon to release extra liquid. Reserve the soaking liquid for the glaze.
- In a small saucepan, melt the butter over medium heat. Continue cooking until the solids have separated and turned brown, 6 to 8 minutes. Transfer to a medium bowl. Whisk in the cinnamon, ginger, all-spice, and vanilla into the browned butter, and let the spices bloom for 5 minutes. Whisk in the orange and lemon zest.
- Add the brown sugar, ¼ cup granulated sugar (50g), and egg, and whisk until well combined. Stir in the apples.
- In a large bowl, combine the flour, baking soda, baking powder, and salt.
- Pour the butter mixture into the flour mixture and stir together with a spatula until just combined. Refrigerate the dough for 30 minutes.
- Meanwhile, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Scoop the dough into 2 tablespoon-sized balls (about 40g) and roll in the remaining ¼ cup (50g) of granulated sugar. Place them on the prepared baking sheets about 2 inches apart.
- Bake one sheet at a time until the edges are set and the centers appear dry but are not firm to the touch, 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
- In a medium bowl, whisk together the confectioners’ sugar and 3 tablespoons of reserved apple-soaking liquid until smooth. If the icing is too thick, add the additional 1 tablespoon of soaking liquid, 1 teaspoon at a time.
- Drizzle the icing over the top of the cooled cookies. Let the glaze set for at least 30 minutes, or until hardened and dry, before serving or storing.
Notes
- Use wassail for the soaking liquid. If you're making a batch of delicious wassail or have leftovers from a party, feel free to use it as the soaking liquid for the apples instead of apple juice or cider.
- Weigh the flour. Using too much flour will yield dry, crumbly cookies. The best way to avoid this is to weigh the flour using a kitchen scale. If you don't have one, fluff the flour in its container, spoon it into your measuring cup, and level off the top with a spoon.
- Chill the dough. This gives it a chance to firm up. Otherwise, it is a bit too soft to roll into balls and coat with sugar.
- If the powdered sugar glaze is too thick, add an additional 1 tablespoon of soaking liquid or brandy, 1 teaspoon at a time.
- Glaze the cookies once they are completely cool. If the cookies are still warm, the glaze may melt and run off.
Nutrition
Calories: 2710kcal | Carbohydrates: 426g | Protein: 23g | Fat: 97g | Saturated Fat: 59g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 4g | Cholesterol: 337mg | Sodium: 1363mg | Potassium: 745mg | Fiber: 10g | Sugar: 283g | Vitamin A: 2993IU | Vitamin C: 8mg | Calcium: 260mg | Iron: 11mg