Brown Butter Sugar Cookies Recipe

Buttery, chewy, and caramel-scented, this Brown Butter Sugar Cookies Recipe takes classic homemade sugar cookies and turns them into something downright irresistible.

These brown butter sugar cookies have crisp, golden edges, soft middles, and that cozy, nutty flavor that only browned butter can bring. They’re the kind of easy brown butter cookies you can whip up on a lazy Sunday, yet they feel fancy enough for holiday trays, bake sales, or a quiet cup of tea after a long day. As a 50-year-old mom, grandma, and lifelong baker, this is the brown butter cookie recipe I reach for when I want something comforting but just a little special—like putting on lipstick with your favorite worn-in jeans.

Let me explain why these are so good. Browning the butter adds a toasted, almost toffee flavor that makes these taste like a cross between chewy sugar cookies and a browned butter dessert from a bakery. You still get that familiar soft sugar cookie texture, but with deeper flavor and a gorgeous aroma that fills your whole kitchen.

I love serving these around the holidays, sure, but they’re also my “someone had a hard week” cookies. They pack well in lunch boxes, they’re perfect for gift boxes, and they freeze beautifully. If you’re dipping your toes into brown butter baking for the first time, these buttery sugar cookies are a forgiving and very rewarding place to start.

Why You’ll Love This Brown Butter Sugar Cookies Recipe

Deep, nutty flavor from real browned butter—no fancy ingredients needed.
Chewy centers with lightly crisp edges, like your favorite bakery cookie.

Uses simple pantry staples you probably already have.
The dough can be made ahead and chilled or frozen for later.
Perfect for holidays, bake sales, care packages, or everyday coffee breaks.
No mixer required if you don’t feel like dragging it out (a whisk works).

Easy brown butter cookies that feel gourmet but are totally beginner-friendly.
Customizable with citrus zest, spices, or sprinkles without changing the base recipe.
They hold their shape nicely, so they look as good as they taste in gift boxes.

Ingredients

Here’s everything you’ll need for this Brown Butter Sugar Cookies Recipe. I’ll add a few notes from my own kitchen testing, because those little details really matter with cookies.

For the cookies:

1 cup (227 g) unsalted butter, browned and cooled to room temperature
- Use real butter, not margarine. If you only have salted butter, reduce the added salt slightly.
1 ½ cups (300 g) granulated sugar
- Classic white sugar keeps that traditional sugar-cookie flavor and pretty pale color.
¼ cup (50 g) packed light brown sugar
- Adds extra chew and enhances the brown butter’s caramel notes.
1 large egg, room temperature
1 large egg yolk, room temperature
- The extra yolk gives richer, softer, chewier sugar cookies.
2 ½ cups (300 g) all-purpose flour, spooned and leveled
- If you can, weigh the flour; too much flour makes dry cookies.
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine sea salt (½ teaspoon if using salted butter)
2 teaspoons pure vanilla extract
- This is a good place to use real vanilla, not imitation; the flavor really shines.

For rolling:

¼ cup (50 g) granulated sugar
- For rolling the dough balls—this gives a sparkly crust and light crunch.

You can absolutely tweak a bit: use vanilla bean paste for extra aroma, or swap a tablespoon of vanilla for a mix of vanilla and almond extract for an old-fashioned bakery flavor.

Directions

Follow these simple steps and you’ll have a batch of warm, homemade brown butter baked goods before you know it.

Brown the butter.
Add the butter to a light-colored saucepan (it’s easier to see the color change). Melt over medium heat, stirring often. The butter will foam, then the milk solids at the bottom will turn golden, then to a deep amber. When it smells nutty—like toasted hazelnuts—and you see brown bits on the bottom, take it off the heat right away.
Cool the browned butter.
Pour the browned butter, including all the toasty brown bits, into a heat-safe bowl. Let it cool until it’s just slightly warm and thickened, about 20–25 minutes. If it’s too hot, it’ll melt the sugar weirdly and your chewy sugar cookies may spread too much.

Mix the sugars and butter.
In a large mixing bowl, whisk the cooled browned butter with the granulated sugar and brown sugar until it looks thick, smooth, and slightly lightened in color, about 1–2 minutes. This step helps dissolve the sugar a bit and gives you a better texture.
Add eggs and vanilla.
Whisk in the egg, egg yolk, and vanilla extract until the mixture looks glossy and well combined. Don’t rush this—an extra 20–30 seconds of whisking helps create those soft, chewy centers.
Combine dry ingredients.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This keeps any one ingredient from clumping so everything mixes evenly.

Bring the dough together.
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks remain. The dough will be thick and a bit glossy. If it seems overly soft or greasy, let it rest at room temperature for 5–10 minutes to firm up slightly.
Chill the dough.
Cover the bowl and refrigerate for at least 30–45 minutes, or up to 24 hours. Chilling helps the flour hydrate and keeps your cookies from spreading into pancakes. Honestly, I think the flavor is even better after an overnight rest—but 30 minutes still works.
Preheat the oven and prep your pans.
When you’re about ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat. This helps with even baking and easy cleanup.

Shape and sugar-coat.
Scoop the dough into 1 ½ tablespoon portions (a small cookie scoop is handy). Roll each portion into a ball between your palms, then roll the ball in the extra granulated sugar. Place on the prepared baking sheets, spacing them about 2 ½ inches apart.
Bake the cookies.
Bake, one sheet at a time, for 9–11 minutes. The edges should look set and just starting to turn light golden, while the centers should still look slightly puffy and soft. They’ll continue to cook a bit on the hot pan as they cool.
Cool and enjoy.
Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely. Or, do what I do—eat one slightly warm, with a cup of coffee. You’ll taste all those brown butter, caramel, and vanilla notes at their best.

Servings & Timing

Yield: About 22–26 cookies, depending on scoop size
Prep Time: 20 minutes (plus about 20 minutes for cooling the butter)
Chill Time: 30–45 minutes (longer is fine, up to 24 hours)
Bake Time: 9–11 minutes per tray
Total Time: About 1 hour 20 minutes, including butter cooling and minimum chilling

If you’re planning for a party or holiday tray, I recommend a double batch—these disappear fast.

Variations

Once you’ve mastered the base Brown Butter Sugar Cookies Recipe, try playing a little. Here are some of my favorite twists:

Brown Butter Snickerdoodles: Roll the dough balls in cinnamon sugar instead of plain sugar.

Citrus Boost: Add 1–2 teaspoons of fresh lemon or orange zest to the dough for a bright, fragrant twist.
Holiday Sprinkle Cookies: Gently roll the sugared dough balls in festive sprinkles before baking for a party feel.
Gluten-Free Version: Use a 1:1 gluten-free all-purpose baking blend; chill for at least 1 hour to help them hold shape.

Espresso Brown Butter Cookies: Stir in 1–2 teaspoons of instant espresso powder with the dry ingredients for a coffee-shop vibe.
Salted Brown Butter Finish: Sprinkle a few flakes of sea salt on top right after baking for a sweet-salty cookie that tastes straight out of an artisan bakery.

Storage & Reheating

Good news—these homemade sugar cookies are just as practical as they are delicious.

Room temperature: Store cooled cookies in an airtight container at room temp for 3–4 days. Layer with parchment if you’re stacking.
Refrigerator: Not required, but you can chill them up to a week; let them come back to room temp before serving for best texture.
Freezing baked cookies: Place baked cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or container. They’ll keep well for up to 2 months.

Freezing dough balls: Scoop, roll, and sugar-coat the dough balls, then freeze on a tray. Once frozen, store in a freezer bag for up to 3 months. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes.
Reheating: For that “just baked” feel, warm a cookie in the microwave for about 7–10 seconds. It brings back the chewy center beautifully.

If you like to be ahead of the game for holidays or busy weeks, this brown butter cookie recipe is very make-ahead friendly—your future self will be thankful.

Notes

A few personal lessons from many, many batches of brown butter baking over the years:

Don’t rush the brown butter. Keep the heat at medium and stir often. It goes from perfect to burnt very quickly at the end, so stay close.
Use a light-colored pan if you can. It’s easier to see the milk solids turning golden brown, which is your visual cue for flavor.

Weigh your flour for best results. If you’re using cups, spoon flour into the cup and level with a knife—don’t scoop straight from the bag or your cookies can turn dry.
Chill time matters. Even 30 minutes makes a noticeable difference in how these soft sugar cookies bake and how much they spread. I know it’s hard to wait, but it’s worth it.
Watch the edges, not the center. Pull the cookies from the oven when the edges are set but the centers still look a little soft. Overbaked sugar cookies turn crisp instead of chewy.

Baking sheets vary. Dark pans brown the bottoms faster than light ones, so you might need to shave a minute off the bake time with darker sheets.

You know what? Even if something goes slightly “off”—a minute too long in the oven, or butter a touch darker than planned—they’re usually still delicious. Cookies are forgiving friends.

FAQs

Can I skip chilling the dough?
You can, but your brown butter sugar cookies will spread more and bake thinner. For thick, chewy sugar cookies, I strongly recommend at least 30 minutes of chilling.

Can I use salted butter instead of unsalted?
Yes—just reduce the added salt to about ¼ teaspoon and taste the dough (if you’re comfortable doing so) to make sure it’s not too salty.

Why did my cookies spread too much?
Most often, the butter was too warm, or the dough wasn’t chilled long enough. Adding a little extra chill time or a tablespoon more flour can help next time.

How do I know when the butter is properly browned?
Look for a deep golden color with brown bits on the bottom and a strong nutty, toasty smell. Once it’s there, remove it from the heat right away to prevent burning.

Can I make these cookies without a mixer?
Absolutely. A whisk and a sturdy spatula work just fine. It’s a bit of an arm workout, but it’s very doable and sometimes feels more relaxing, honestly.

Can I reduce the sugar?
You can reduce the total sugar by about ¼ cup without hurting the structure too much, but more than that and you’ll lose some chew and spread. The texture of chewy sugar cookies really depends on enough sugar.

Can I add chocolate chips or nuts?
Yes—about 1 to 1 ¼ cups of add-ins like mini chocolate chips, chopped pecans, or toasted walnuts fold nicely into this dough without needing other changes.

Are these good for decorating with icing?
They’re best as soft, drop-style cookies, but a light drizzle of simple icing or melted white chocolate works beautifully on top once they’ve cooled.

Conclusion

These Brown Butter Sugar Cookies are everything I love in a dessert: simple ingredients, cozy flavors, and a texture that hits that perfect sweet spot between soft and chewy. With that deep, toasty browned butter flavor and sparkling sugar crust, they taste like a special bakery treat, even though they’re easy enough for a weeknight.

If you make this Brown Butter Sugar Cookies Recipe, I’d love to hear how they turned out for you—leave a comment, share your favorite variation, or tell me if you tried freezing the dough for later. And if you’re as cookie-obsessed as I am, you might also enjoy my classic chocolate chip cookies or my holiday shortbread next.

Brown Butter Sugar Cookies

These Brown Butter Sugar Cookies are buttery, chewy, and caramel-scented, with crisp edges, soft centers, and a deep nutty flavor from browned butter. They’re simple enough for everyday baking but special enough for holidays and gifting.

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Prep Time 40

Cook Time 22

Total Time 1 20

Course Dessert

Cuisine American

Servings cookies

Calories 200 kcal

Ingredients

1 cup unsalted butter 227 g, browned and cooled to room temperature
1 1/2 cups granulated sugar 300 g
1/4 cup light brown sugar 50 g, packed
1 large egg room temperature
1 large egg yolk room temperature
2 1/2 cups all-purpose flour 300 g, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt use 1/2 teaspoon if using salted butter
2 teaspoons pure vanilla extract
1/4 cup granulated sugar 50 g, for rolling

Instructions

Add the butter to a light-colored saucepan. Melt over medium heat, stirring often. The butter will foam, then the milk solids at the bottom will turn golden and then deep amber. When it smells nutty and you see brown bits on the bottom, remove from the heat immediately.
Pour the browned butter, including all the brown bits, into a heat-safe bowl. Let cool until just slightly warm and thickened, about 20–25 minutes, so it doesn’t melt the sugar excessively.
In a large mixing bowl, whisk the cooled browned butter with the granulated sugar and brown sugar until thick, smooth, and slightly lightened in color, about 1–2 minutes.

Whisk in the egg, egg yolk, and vanilla extract until the mixture looks glossy and well combined, whisking for an additional 20–30 seconds to build structure for chewy centers.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined and free of clumps.
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no dry streaks remain. The dough will be thick and slightly glossy. If it seems overly soft, let it rest at room temperature for 5–10 minutes.

Cover the bowl and refrigerate the dough for at least 30–45 minutes, or up to 24 hours. Chilling helps the flour hydrate, improves flavor, and prevents excessive spreading.
When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Scoop the chilled dough into 1 1/2-tablespoon portions. Roll each portion into a smooth ball, then roll the ball in the extra granulated sugar to coat. Arrange on the prepared baking sheets, spacing about 2 1/2 inches apart.

Bake one sheet at a time for 9–11 minutes. The edges should look set and just starting to turn light golden, while the centers should still look slightly puffy and soft. They will continue to set on the hot pan.
Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a wire rack to cool completely. Enjoy at room temperature or slightly warm.

Notes

Chilling the dough at least 30 minutes significantly improves texture and prevents excess spreading; an overnight rest gives even better flavor. Use a light-colored pan to better see the butter browning and prevent burning. Weighing flour (300 g) gives the most consistent results; if measuring by cups, spoon and level rather than scooping. Remove cookies when the edges are just set and the centers still look soft to keep them chewy.