brown butter macadamia crescent cookies


Let’s start with a disclaimer – I’m utterly infatuated with these cookies. I had a hunch brown butter would pair well with roasted macadamia nuts, and oh does it ever! Soft and buttery, the rich crescents are studded with roasted macadamia nuts and drizzled with brown butter glaze. With notes of spice and vanilla, these cookies are simply sublime.

Brown Butter Macadamia Crescent Cookies

If edible gifts are on your to-do list, be sure to bake a double batch of crescents (one for gifting, one for indulging – a cookie a day is my motto this month!).

Brown Butter Macadamia Crescent Cookies


Brown Butter Macadamia Crescent Cookies

  • Yield: 16 cookies 1x




  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • pinch of nutmeg
  • 1/2 tsp vanilla extract
  • 1 1/4 cups flour
  • 2 Tbsp milk
  • 1/2 cup roasted macadamia nuts, finely chopped

Glaze & Topping

  • 1 Tbsp unsalted butter
  • 3/4 cup powdered sugar, sifted
  • pinch of salt
  • pinch of nutmeg
  • 2 Tbsp milk
  • 1/4 tsp vanilla extract
  • 2 Tbsp roasted macadamia nuts, finely chopped


  1. Beat butter and sugar in a large mixer bowl at medium speed light and fluffy; beat in cinnamon, ginger, nutmeg, and vanilla until combined. Reduce speed to low and gradually add flour; beat just until incorporated. Add milk and mix on low speed until dough comes together. Fold in macadamia nuts. Cover dough and chill in the refrigerator for at least 2 hours.
  2. Line two baking sheets with silicone mats or parchment paper. Shape dough into 1-inch balls. Roll each ball into a log; place two inches apart on prepared baking sheets and curve ends to form crescents. Chill baking sheets for 10 minutes in the refrigerator while preheating oven to 350Β°F. Bake, rotating pans halfway through, for 12 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. For the glaze, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 5 minutes (or microwave, see note below). Whisk together brown butter, powdered sugar, salt, nutmeg, milk, and vanilla in a small bowl; transfer to a small piping bag. Drizzle glaze over cookies, top with macadamia nuts, and let set before serving.


To brown butter in the microwave, place butter in a microwave-safe bowl. Cover and microwave for 3 minutes, or until butter is brown.


  • Calories: 170
  • Carbohydrates: 20
  1. I don’t think there is anything in this world brown butter doesn’t pair well with…That nutty flavor…Ahhh one of my favorites. I’ve never tried macadamia and brown butter together, I trust you when you say, it’s out of this world delicious….Gorgeous cookies!

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