These Brown Butter Sugar Cookies are soft, chewy, and filled with rich, toasty notes from the browned butter. Unlike traditional sugar cookies, these don’t need to be rolled out or decorated—they shine all on their own with caramel-like depth and a melt-in-your-mouth texture. They’re simple, elegant, and totally addictive.
Ingredients
- 1 cup (227g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Extra sugar, for rolling (optional)
Instructions
- Brown the butter:
In a saucepan over medium heat, melt butter. Stir constantly until it foams, turns golden brown, and smells nutty—about 5–7 minutes. Pour into a bowl and cool for 10–15 minutes. - Mix wet ingredients:
In a large bowl, mix cooled brown butter, granulated sugar, and brown sugar until combined. Beat in eggs one at a time, then add vanilla. - Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms. - Chill the dough:
Cover and chill dough for at least 1 hour (or up to 24 hours) for best flavor and texture. - Preheat oven:
Preheat to 350°F (175°C). Line baking sheets with parchment paper. - Scoop and roll:
Scoop dough into 1.5-inch balls. Roll in granulated sugar (optional) and place 2 inches apart on prepared sheets. - Bake:
Bake for 9–11 minutes, or until edges are lightly golden and centers are just set. Let cool on the pan for 5 minutes before transferring to a rack.
Tips
- Chill the dough—this keeps the cookies from spreading too much.
- Don’t overbake! Take them out when the centers still look a bit soft.
- Use a light-colored pan to prevent over-browning on the bottom.
- For even browning, stir the butter constantly while it browns.
Variations and Substitutions
- Add-ins: Mix in white chocolate chips, chopped pecans, or toffee bits.
- Spiced version: Add 1/2 tsp cinnamon or nutmeg to the dough.
- Salted finish: Sprinkle with flaky sea salt right after baking.
- Make them festive: Add colored sanding sugar before baking.
- Gluten-free: Use a 1:1 gluten-free flour blend.
FAQs
Why brown the butter?
Browning butter creates deep, toasty, caramel-like flavor that takes simple sugar cookies to the next level.
Can I make these ahead?
Yes! The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 2 months.
Can I freeze them?
Yes! Freeze baked cookies in an airtight container, or freeze cookie dough balls and bake from frozen—just add 1–2 extra minutes.
Do I need to chill the dough?
It’s highly recommended for better texture and to prevent spreading.
Serving Suggestions
- Pair with coffee, milk, or chai tea for a cozy snack.
- Serve as part of a cookie box or dessert board.
- Drizzle with melted white chocolate for a fancy touch.
- Stack and tie with twine for a homemade gift idea.
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