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.
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.
Nutrition
Calories: 200kcal
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