Brown Butter Coyotas
Brown Butter Coyotas are delicious, caramelly sugar cookies enhanced by brown butter and flavored with a touch of cinnamon! This Southwest Cookie Recipe is sure to please your family!!!
Brown Butter Coyotas
These Brown Butter Coyotas were chewy, caramelly with a subtle cinnamon undertone. You’ve never heard of coyotas? Well, like with Meghan Micozzi’s Leek and Mushroom Migas, I learned a new foodie term and fell in love with another Southwest dish, this time a Mexican cookie! This recipe comes from Megan’s new cookbook, The New Southwest (affiliate link), and is worth the cost of the cookbook alone.
A Southwest Cookie Recipe
Oh, my. I could have eaten the whole bowl of this outrageously delicious cookie dough. But I’m glad I didn’t. These Brown Butter Coyota were just as wonderful baked as unbaked…chewy, caramelly with a subtle cinnamon undertone. You’ve never heard of coyotas? Well, like with Meghan Micozzi’s Leek and Mushroom Migas, I learned a new foodie term and fell in love with another Southwest dish.
What are Coyotas?
Well, now I can educate you. Coyotas are a Mexican sugar cookie that’s flatter and larger than a typical cookie. They are considered a staple of the northern Mexican state of Sonora.
Made with brown sugar instead of white sugar, and the addition of lard or vegetable shortening is more traditional than butter. But Meghan’s twists made them new, modern and spectacular. Butter replaced lard and provided a wonderful flavor booster, plus browning the butter added that certain je ne sais quoi, an underlying nuttiness.
And if I had done a little research on “canela” before jumping into the recipe, I would have realized it’s a Mexican term for cinnamon…but not the cassia cinnamon we’re used to in the states but more like the milder Ceylon version with a subtle hint of citrus…which I’m certain I have in my spice drawer. But regular old cinnamon was still wonderful in these cookies…so don’t fret, just try them!
Brown Butter Coyotas
Buttery sugar cookies from the southwest US.
- 1 cup unsalted butter (I used salted and eliminated the salt below)
- 2 cups dark brown sugar (I used light brown sugar and added 2 tablespoons molasses)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoons ground canela or cinnamon (I used cinnamon)
- 1/2 teaspoon salt (eliminate if using salted butter)
- Preheat oven to 350º.
- To brown the butter, place it in a large, heavy-bottomed pan over medium heat. (If possible, it is ideal to use a pan with a light-colored interior in order to best monitor the progress of the butter as it browns.) The butter will foam turn yellow and eventually brown; be sure to stir it regularly in order to keep the milk solids, which may pop and crackle as the butter cooks, from settling to the bottom of the pan.
- Once the butter is a deep brown color and has a strong nutty aroma, immediately pour it into a large heatproof bowl to cool.
- After the browned butter has cooled slightly, add the brown sugar and beat together for just a few minutes. Add the eggs and vanilla extract and continue to mix just until incorporated.
- Whisk the flour, baking soda, canela (or cinnamon), and salt together in a medium bowl. Add the dry ingredients to the butter mixture, mixing just until a uniform dough has formed (this dough is quite damp and dark, closely resembling wet sand).
- Shape dough into large balls (a-3 tablespoon self ejecting scoop works really well here) and arrange on parchment-lined baking sheets. These cookies, just like traditional coyotas, are designed to spread quite a bit as they cook so don't put any more than six at a time on a standard large baking sheet.
- Bake cookies for 14-16 minutes or until they are spread, cracked and slightly puffed. Remove cookies from the baking sheet to a rack or sheet of parchment paper and set aside to cool.
! Recipe courtesy of Megan Micozzi from her The New Southwest cookbook
Serving Size:1 cookie
Amount Per Serving: Calories: 227Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 179mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 2g
49 Comments on “Brown Butter Coyotas”
That cookie dough sounds AMAZING–and the cookies look almost as good 😉 anytime brown butter is involved I’m a happppyyy lady!
Oh yes, I was relieved to read I’m not the only one that may prefer the dough to the final cookie! 😉
Now that is a beautiful cookie, and you hit all my favouraite flavours! I’ve not heard of these either but by the looks of the recipe I’m sure it will undoubtedly rush to the top of the favourites list! I bought some Moroccan cinnamon and was surprised at how mild the cinnamon flavour was, I was disappointed because I love the heat that North American cinnamon brings. I am book marking this one for sure. Now I’m off to oggle you soufflé!
These are some of my favorite type of cookies, Liz – yours turned out just beautifully!
These look like the kind of cookie that I would loose control over 🙂 A tall glass of cold milk and a stack of these would be heavenly.
I cant wait to try these!
Liz, I had never heard of Coyotas before – these cookies sound amazing, I love their rich, brown buttery color – too tempting not to try out the recipe!
I saw the word coyotas and had to check this out! I love them! But I’m not sure these are the same ones I grew up eating. The ones that I know about have a piloncillo filling inside which is like brown sugar filling. Either way these cookies look so delicious!
That’s it. I need to get this cookbook! Everything you and the other bloggers make from it are incredible! These giant, gorgeous cookies are calling my name!
Oh my my my! These look and sound fabulous, Liz! Almost like a sugar, molasses and snickerdoodle all in one! I love that large flat look of them! And I always prefer a chewy cookie to a crunchy one! Looks like a wonderful cookbook! : )
Making these today, but they won’t look as perfect as yours!
Hey Iowa Girl, these are something we midwesterners never tried (or, even knew about). This is my kinda cookie and I think grandchildren Emma and Clara will love these also. I’ll use the Vietnamese cinnamon we picked up in Seattle. Coyotas, Migas, nouveau southwest…………I am channeling Georgia O’Keefe.
Thanks for sharing this wonderful recipe. I learned about a new food type, too, Coyatas. Browned butter and cinnamon are the best, especial coyotas siize.
These cookies are gorgeous. There’s nothing I like better than a large cookie. I will have to look for that cinnamon 🙂
My kind of cookie. Thanks for the lesson, Liz. I learn so much from you. 🙂
I hope you get a chance to try them, Mary! And thanks for all your kind words and support!!! xo
Baking with brown sugar and cinnamon are two of my favorite things. These cookies sound delicious. Fun that the book is teaching you new things and providing wonderful recipes!
Thank you for the education about coyotes, Liz…Equally important appreciate the recipe for the great looking and undoubtedly tasty cookies =)
Can’t go wrong with plate size cookies-sounds great:@)
I love the look of these cookies, and I can never resist brown butter with cinnamon!
You had me at browned butter and cinnamon, Liz. 😀