Brown Butter Sugar Cookies Recipe
Brown butter sugar cookies are the best sugar cookies made with nutty brown butter. These brown butter cookies have with soft and chewy centers with crisp edges. This brown butter cookie recipe is easy to make and transforms sugar cookies from delicious to divine.
Equipment
- 1 medium saucepan
- 1 heat proof bowl
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
- ¾ cup (170 g) unsalted butter, sliced
- 1½ cups (180 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) sugar
- ¼ cup (50 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon (10 ml) vanilla extract
Instructions
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 30 - 45 minutes or until the brown butter resembles the same texture of room temperature butter.¾ cup (170 g) unsalted butter, sliced
- In another bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.1½ cups (180 g) all purpose flour, ¾ teaspoon baking soda , ½ teaspoon salt
- In a stand mixer fitted with paddle attachment, cream the cooled and semi-firm browned butter with the light brown and granulated sugars until well combined. Cream in the egg, egg yolk and vanilla extract until smooth and well combined.¾ cup (150 g) sugar, ¼ cup (50 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoon (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Cover the cookies with plastic wrap and transfer to the fridge to chill for 1-2 hour(s) or up to overnight.About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Fill a small bowl with sugar for rolling (if you like).
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the sugar browned butter cookie dough into balls. Roll the sugar cookie balls into the sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake for 10-12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy sugar and brown butter cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked brown butter cookies in an airtight container. Store at room temperature for up 4 - 5 days. Cookies taste best when enjoyed within the first 1 - 2 days. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Give your cookies a “cookie scoot.” Within the first 30 - 60 seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
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