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Brown Butter Chai Caramel Marble Cookies

Brown Butter Chai Caramel Marble Cookies for Cozy Fall Moods

Delight in these Brown Butter Chai Caramel Marble Cookies, a sweet treat embodying cozy fall vibes.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use margarine for a dairy-free option.
  • 2 cups All-Purpose Flour No ideal substitutes for texture.
  • 1 teaspoon Ground Cinnamon Can swap with chai spice blend.
  • 1 teaspoon Ground Ginger Fresh ginger can work if finely grated.
  • 1 teaspoon Ground Cardamom Feel free to increase cinnamon if omitted.
  • 1/2 teaspoon Ground Nutmeg Can substitute with allspice if needed.
  • 1/2 teaspoon Baking Soda Essential for a light texture.
  • 1/2 teaspoon Baking Powder Essential for a light texture.
  • 1/2 teaspoon Salt Adjust to your taste.
  • 1 cup Light Brown Sugar Dark brown sugar deepens flavor.
  • 2 large Egg Yolks Flax eggs are a vegan alternative.
  • 1 teaspoon Vanilla Extract Best to keep this for extra depth.
For the Spiced Sugar
  • 1/2 cup Granulated White Sugar Reduce amount to taste but no direct substitutes.
For the Icing
  • 1/4 cup Heavy Cream Substitute with milk for a lighter consistency.
For the Caramel
  • 1/2 cup Salted Caramel Use homemade or store-bought.

Equipment

  • Mixing bowls
  • Medium saucepan
  • electric mixer
  • Whisk
  • baking sheets
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, whisk together granulated sugar, ground cinnamon, ginger, and cardamom until evenly combined.
  2. In a medium saucepan, melt unsalted butter over medium heat until deep golden brown, about 5-7 minutes.
  3. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  4. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, ground nutmeg, and a pinch of salt.
  5. Beat the cooled brown butter and light brown sugar with an electric mixer until light and fluffy, about 3-5 minutes.
  6. Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing on low speed until just combined.
  7. Scoop out tablespoon-sized portions of dough, roll into balls, and coat with spiced sugar before placing them on baking sheets.
  8. Bake for 11-12 minutes until edges are set and centers remain slightly soft, then cool on wire racks.
  9. Whisk together powdered sugar, ground cinnamon, and heavy cream until smooth for icing.
  10. Drizzle icing over cooled cookies and top each with a swirl of salted caramel.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 80mgPotassium: 40mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Watch the butter while browning to avoid burning. Adjust spiced sugar levels as desired.

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