Brown Butter Sugar Cookies Recipe

Introduction

These Brown Butter Sugar Cookies are a delightful twist on classic sugar cookies, featuring a rich, nutty flavor from browned butter. Crispy on the edges and soft inside, they’re perfect for any occasion and easy to make at home.

Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter
• 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• optional: sprinkles and/or nonpareils for topping

Instructions

1. Step 1: Brown the butter by slicing it into pieces and placing it in a light-colored skillet over medium heat. Whisk occasionally as it melts, then begins to foam. Continue whisking until you see lightly browned specks at the bottom and a nutty aroma develops, about 5–8 minutes. Remove from heat immediately and pour into a large heat-proof bowl. Let cool for 5 minutes.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: Add both sugars to the browned butter. Using a handheld or stand mixer with paddle attachment, beat on medium-high speed until combined, about 1 minute. Beat in the egg and vanilla extract.
4. Step 4: Gradually beat in the dry ingredients starting on low speed and increasing to high until fully combined. The dough will be thick and slightly greasy.
5. Step 5: Roll the dough into 1 tablespoon-sized balls. Dip the tops into sprinkles if using. Place the dough balls tightly together on a lined baking sheet or plates. Loosely cover with plastic wrap and chill in the refrigerator for 30 minutes.
6. Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Arrange chilled dough balls 3 inches apart on the prepared baking sheets. Bake for 12–13 minutes until lightly browned on the sides.
8. Step 8: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• Use a light-colored pan to brown the butter; it helps you see when it’s perfectly browned without burning.
• For extra flavor, add a pinch of cinnamon or a few drops of almond extract to the dough.
• Chilling the dough is crucial to keep the cookies from spreading too much in the oven.
• If you want chewier cookies, slightly underbake by a minute or two.
• Try topping with coarse sea salt instead of sprinkles for a sweet-salty combination.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To refresh after freezing, thaw and warm briefly in a 300°F (150°C) oven for 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to about 1/4 teaspoon to avoid overly salty cookies.

Why is it important to brown the butter?

Browned butter adds a deep, nutty flavor that enriches the cookie’s taste, making it more complex and delicious than using regular melted butter.

Brown Butter Sugar Cookies Recipe

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★★★★★

4.8 from 112 reviews

These Brown Butter Sugar Cookies combine the rich, nutty flavor of browned butter with the classic sweetness of sugar cookies. Crispy on the edges and chewy inside, these cookies are perfect for any occasion and can be customized with sprinkles for a festive touch.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 58 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

Optional Toppings

• Sprinkles and/or nonpareils for topping

Instructions

1. Brown the Butter: Slice the butter into pieces and place them into a light-colored skillet over medium heat. Melt the butter, whisking occasionally. It will foam, then start to brown with lightly browned specks and emit a nutty aroma after 5–8 minutes. Immediately remove from heat and pour into a heat-proof bowl to cool for 5 minutes.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Sugars and Butter: Add granulated sugar and brown sugar to the cooled browned butter. Using a handheld or stand mixer with paddle attachment, beat on medium-high speed for about 1 minute until combined.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
5. Make the Dough: Gradually add the dry ingredients to the wet ingredients, starting on low speed and increasing to high speed, until the dough is thick and greasy but fully combined.
6. Form Dough Balls: Roll the dough into 1 tablespoon-sized balls, dip the tops into sprinkles if desired, and arrange them tightly on a lined baking sheet or plates. Cover loosely with plastic wrap and refrigerate for 30 minutes.
7. Preheat Oven: Heat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
8. Bake the Cookies: Place chilled dough balls about 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides.
9. Cool the Cookies: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Using a light-colored skillet helps you easily see when the butter starts to brown.
• Chilling the dough before baking prevents spreading and helps maintain a chewy texture.
• You can customize these cookies with different toppings like sprinkles or nonpareils for added color and texture.
• Make sure the egg is at room temperature to ensure smooth incorporation.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown butter sugar cookies, chewy sugar cookies, homemade sugar cookies, brown butter recipes, easy cookies