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Brown Butter Sugar Cookies Recipe
If you love classic sugar cookies but wish they had just a little more depth and cozy flavor, this Brown Butter Sugar Cookies Recipe is about to become your new favorite baking ritual.
These chewy, buttery sugar cookies are made with nutty browned butter, lots of vanilla, and a soft, tender center that tastes like a browned butter dessert you’d find in a bakery—but they’re simple enough for a random Tuesday. I like to bake a batch when the weather cools off, but honestly, they’ve shown up at graduation parties, baby showers, and more than one late-night Netflix marathon.
What Makes These Brown Butter Sugar Cookies Special?
Brown butter is the quiet magic in this recipe. It turns regular homemade sugar cookies into something that tastes caramel-y, toasty, and a little grown up—without adding any extra fuss once you learn the basic method.
Traditional soft sugar cookie recipes usually rely on creaming softened butter with sugar. Here, we melt the butter first and cook it until the milk solids toast and turn golden brown. That gives these brown butter sugar cookies a rich, nutty aroma and that deep, bakery-style flavor people can’t quite put their finger on—but they always want another cookie.
A few reasons I love this brown butter cookie recipe:
- It’s cozy and nostalgic, but with a modern twist.
- It works year-round. Add sprinkles at Christmas, pastel sanding sugar in spring, or keep them plain and rustic.
- You can bake them thicker for chewy sugar cookies or slightly thinner if you like crisp edges.
On the “healthier-ish” side, we’re using real butter (no shortening), simple pantry ingredients, and no artificial flavors. It’s still a dessert, of course, but it’s one where every ingredient earns its place.
And a quick personal note from my kitchen: I’m 50, grew up baking with margarine because that’s what we had, and I still remember the first time I tried brown butter baking in my own home. It felt fancy—but it’s really just butter cooked a little longer. If you can stir a pot, you can brown butter.
Why You’ll Love This Brown Butter Sugar Cookies Recipe
- Big flavor, simple ingredients – Butter, sugar, eggs, flour, and vanilla turn into the most buttery sugar cookies you’ve ever had.
- Chewy centers, crisp edges – This recipe is built for that perfect texture contrast—tender in the middle, lightly crisp on the outside.
- No mixer needed – Since the butter is melted, you can stir this whole browned butter dessert together with a bowl and a whisk.
- Freezer-friendly dough – Roll the dough into balls and freeze—future you will thank present you when you bake off fresh cookies in minutes.
- Perfect for gifting – These sturdy, soft sugar cookies travel well and stay chewy, so they’re great for cookie boxes and care packages.
- Custom-friendly – Add sprinkles, citrus zest, chocolate chunks, or brown sugar for deeper flavor; this is an easy brown butter cookie “base recipe.”
- Smells amazing – The nutty aroma of brown butter baking in the oven makes your kitchen feel like a bakery—and yes, the neighbors will notice.
- Reliable results – The dough is forgiving, the directions are clear, and I’ll walk you through all the sensory cues so you know what “right” looks like.
Ingredients For Brown Butter Sugar Cookies
Let’s talk ingredients first, because a good brown butter sugar cookies recipe starts with a well-stocked pantry and a few smart choices.
Dry Ingredients
- 2 ½ cups (300 g) all-purpose flour (spooned and leveled; use a quality unbleached flour if you can)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt (table salt works; reduce to ½ teaspoon if using table salt)
Wet Ingredients
- 1 cup (226 g) unsalted butter, browned and cooled to room temperature
- 1 ¼ cups (250 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed (adds moisture and a hint of caramel flavor)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature (extra richness and chew)
- 2 teaspoons pure vanilla extract (or 1 teaspoon vanilla + ½ teaspoon almond extract for a bakery-style twist)
For Rolling (Optional, but lovely)
- ¼ cup (50 g) granulated sugar
- 2–3 tablespoons coarse or sanding sugar (for sparkle and a little crunch)
Helpful Ingredient Notes:
- Butter: Use unsalted butter so you can control the salt level. If salted butter is your only choice, skip the added salt or reduce it sharply.
- Flour: If you measure with cups, make sure you fluff the flour first, spoon it into the cup, and level with a knife. Too much flour is the most common reason cookies turn out dry.
- Sugars: A mix of white sugar and a little brown sugar gives chewy sugar cookies that stay soft for days.
- Egg Temperature: Cold eggs can firm up the browned butter, so it helps if you pull them out 20–30 minutes before baking.
How To Make Brown Butter Sugar Cookies
These easy brown butter cookies come together in a few simple steps. Don’t rush the butter cooling or the chill time—that’s the secret to chewy centers and thick, bakery-style cookies.
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Brown the butter
Add the butter to a light-colored saucepan (light color helps you see the browning). Cook over medium heat, stirring often, as it melts, then foams. Keep stirring until the milk solids on the bottom turn deep golden and the butter smells nutty—like toasted hazelnuts. This usually takes 5–8 minutes. -
Cool the butter
As soon as the butter is browned, pour it into a heat-safe bowl, making sure to scrape in all the toasted bits at the bottom (that’s where so much flavor lives). Let it cool at room temperature for about 25–30 minutes, until it’s no longer hot and feels just slightly warm to the touch. If it’s too hot, it can scramble the egg and make the dough greasy. -
Whisk dry ingredients
While the butter cools, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside. This step helps the leavening powder spread evenly so your brown butter baked goods rise nicely. -
Mix sugar and browned butter
Once the butter has cooled, whisk in the granulated sugar and brown sugar. Whisk for about 1–2 minutes until the mixture looks glossy and slightly thickened. This helps dissolve some of the sugar and gives better texture. -
Add egg, yolk, and vanilla
Whisk in the egg, egg yolk, and vanilla extract until the batter looks smooth, thick, and slightly lighter in color. If it separates at first, keep whisking—it will come together. -
Bring the dough together
Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula or wooden spoon. Mix just until no dry streaks remain. The dough will be thick and a bit shiny. If it seems very soft, don’t worry—that’s normal before chilling. -
Chill the dough
Cover the bowl tightly and refrigerate the dough for at least 45–60 minutes, or up to 24 hours. Chilling gives you thicker, softer sugar cookies and lets the brown butter flavor develop. If you chill overnight, let the dough sit at room temperature for 10–15 minutes before scooping, so it’s easier to handle. -
Preheat the oven and prepare pans
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This keeps the bottoms from over-browning. -
Shape cookie dough balls
In a small bowl, stir together the rolling sugar(s). Use a 1.5–2 tablespoon cookie scoop or spoon to portion the dough into balls. Roll each ball between your palms until smooth, then coat lightly in the sugar mixture. Place the dough balls on the prepared baking sheets, leaving about 2–3 inches between cookies. -
Bake to chewy perfection
Bake for 9–12 minutes, depending on size. The cookies should have puffed, the edges should look set, and the centers should still look slightly soft and pale. The tops may crack a bit—that’s a good sign. Remember, cookies continue to cook on the hot pan after coming out of the oven. -
Cool and set
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely. This helps them firm up while still keeping that soft, chewy texture. -
Enjoy (and maybe stash a few)
Serve warm or at room temperature. If your household is anything like mine, you may want to tuck a few into a container and hide them on a high shelf—chewy brown butter sugar cookies disappear fast.
Servings & Timing
- Yield: About 22–26 cookies, depending on size
- Prep Time: 25 minutes active (plus about 25–30 minutes for butter cooling)
- Chill Time: 45–60 minutes (longer is fine; see notes)
- Bake Time: 9–12 minutes per tray
- Total Time: About 2 hours, much of it hands-off
If you’re baking for a party or holiday, this Brown Butter Sugar Cookies Recipe is easy to scale up. You can double the batch; just brown the butter in a slightly larger pan so it doesn’t splatter.
Tasty Variations On This Brown Butter Cookie Recipe
Once you’ve made these easy brown butter cookies a couple of times, you may start playing around. Here are a few ideas that work really well:
- Brown Sugar Version: Swap ½ cup of the granulated sugar in the dough for more light brown sugar for even deeper caramel notes and extra chew.
- Citrus Kiss: Add 1–2 teaspoons of finely grated lemon or orange zest to the sugar before mixing with the brown butter for a bright twist.
- Spiced Cozy Cookies: Stir ½ teaspoon cinnamon and a pinch of nutmeg into the dry ingredients for a fall-inspired browned butter dessert.
- Chocolate Chunk Upgrade: Gently fold in ¾–1 cup chopped dark or milk chocolate for a brown butter chocolate chip–sugar cookie hybrid.
- Almond Bakery Style: Add ½ teaspoon almond extract and top each cookie with a sliced almond before baking for a simple bakery-style finish.
- Gluten-Free Try: Use a cup-for-cup gluten-free flour blend that’s designed for baking; chill thoroughly and bake a test cookie to adjust timing if needed.
Storage & Reheating Tips
You know what? One of my favorite things about these buttery sugar cookies is how well they keep.
For Baked Cookies:
- Store fully cooled cookies in an airtight container at room temperature for 4–5 days.
- For maximum chew, place a small slice of sandwich bread or a piece of apple peel in the container (change it every day or two); it helps keep the cookies moist.
Freezing Baked Cookies:
- Arrange baked, cooled cookies in a single layer on a baking sheet and freeze until firm.
- Transfer to a freezer bag or container with parchment between layers; freeze up to 2 months.
- To serve, thaw at room temperature. If you like them slightly warm, reheat in a 300°F oven for 3–4 minutes.
Freezing Cookie Dough Balls (My Favorite Make-Ahead Trick):
- Scoop and roll the cookie dough into balls, then freeze them on a tray until solid.
- Transfer to a freezer bag, label, and keep for up to 2 months.
- Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time. No need to thaw.
Recipe Notes From My Kitchen
- Watch the butter, not the clock: Brown butter can go from toasted to burnt pretty quickly. The moment it turns deep golden and smells nutty, pull it off the heat. If you see black bits and smell a burnt odor, it’s better to start again than bake cookies that taste bitter.
- Chill = thick, chewy cookies: I tested this recipe with no chill, a short chill, and an overnight rest. No-chill cookies spread more and taste good, but the overnight batch had the deepest flavor and best chewy texture. If you have the time, a longer rest really pays off.
- Pan color matters: Dark metal pans brown the bottoms faster. If that’s what you have, bake one test cookie and check the bottom at 8–9 minutes. You can reduce the bake time slightly or lower the oven temp by 10–15 degrees if needed.
- Don’t overbake: If you wait until the centers look fully baked, you’ll end up with firmer cookies once they cool. Pull them when the edges are set but the centers still look a little soft and pale.
- Sugar rolling choices: Rolling in just granulated sugar gives a classic look. Rolling in a mix of granulated and coarse sugar gives a pretty sparkle and a slight crunch on the outside—very fun for holidays or cookie tins.
- Bake one test cookie: This is my quiet secret for any new cookie recipe. Bake a single cookie first. Check spread, texture, and time. If it spreads too much, chill the dough longer. If it’s too thick, you can press the remaining dough balls slightly before baking.
Brown Butter Sugar Cookies Recipe FAQs
1. Can I make this Brown Butter Sugar Cookies Recipe without chilling the dough?
You can, but the cookies will spread more and be a bit thinner. Chilling is what gives you thick, chewy sugar cookies with great flavor.
2. How do I know if my butter is browned enough?
The butter will turn from yellow to golden, then a deeper amber. You’ll see brown specks on the bottom and smell a nutty, toasty aroma. Once it reaches that stage, take it off the heat right away.
3. Can I use salted butter?
Yes, but reduce or skip the added salt. Taste the browned butter (carefully, when cooled) and adjust the salt in the dough lightly since every brand of salted butter is different.
4. Why did my cookies turn out dry or cakey?
Usually this means too much flour or overbaking. Make sure you measure flour carefully and pull the cookies when the centers still look a touch soft.
5. Can I make these cookies smaller or larger?
Absolutely. For smaller cookies, use about 1 tablespoon of dough and bake 7–9 minutes. For large bakery-style cookies (about 3 tablespoons), bake closer to 11–13 minutes and leave more space between them.
6. Is this a good recipe for cut-out sugar cookies?
No, this is more of a drop-style brown butter cookie recipe. The dough is softer and made to spread slightly. For cut-outs, you’ll want a sturdier dough that keeps its shape.
7. Can I add frosting or glaze?
Yes—these are wonderful with a simple vanilla glaze, browned butter icing, or cream cheese frosting. Just let the cookies cool completely before frosting so it doesn’t melt.
8. How can I make them even more “brown butter forward”?
Use an extra tablespoon or two of brown sugar in place of white sugar and chill the dough overnight. You can also add a pinch of flaky sea salt on top right after baking to highlight the nutty flavor.
Final Thoughts (And A Little Nudge To Bake)
These brown butter sugar cookies are the kind of recipe that quietly works its way into your regular rotation. They look simple, but that browned butter flavor makes them feel special enough for holidays and celebrations—while still being easy enough for an ordinary afternoon.
If you try this Brown Butter Sugar Cookies Recipe, let me know how it goes. Leave a comment, share what variation you used, or tell me whether your family prefers them plain or dressed up with chocolate or spices. And if you’re in a cookie mood, you might also enjoy exploring more brown butter baking ideas, like brown butter chocolate chip cookies or brown butter blondies—search around my other recipes and make it a whole theme.
Brown Butter Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled; unbleached if possible
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt use 1/2 teaspoon if using table salt
- 1 cup unsalted butter 226 g, browned and cooled to room temperature
- 1 1/4 cups granulated sugar 250 g
- 1/4 cup light brown sugar 50 g, packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract or 1 teaspoon vanilla + 1/2 teaspoon almond extract
- 1/4 cup granulated sugar 50 g, for rolling (optional)
- 2 tablespoons coarse or sanding sugar for rolling, optional
Instructions
- Add the butter to a light-colored saucepan. Cook over medium heat, stirring often, as it melts and then foams. Continue cooking and stirring until the milk solids on the bottom turn deep golden brown and the butter smells nutty, 5–8 minutes. Remove from heat immediately.1 cup unsalted butter
- Pour the browned butter into a heat-safe bowl, scraping in all the browned bits. Let cool at room temperature for about 25–30 minutes, until no longer hot and just slightly warm to the touch.1 cup unsalted butter
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
- Once the butter has cooled, add the granulated sugar and light brown sugar to the bowl. Whisk for 1–2 minutes until the mixture looks glossy and slightly thickened.1 cup unsalted butter, 1 1/4 cups granulated sugar, 1/4 cup light brown sugar
- Whisk in the egg, egg yolk, and vanilla extract until the batter is smooth, thick, and slightly lighter in color. If the mixture looks separated at first, keep whisking until it comes together.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or wooden spoon just until no dry streaks remain. The dough will be thick and slightly shiny.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
- Cover the bowl tightly and refrigerate the dough for at least 45–60 minutes, or up to 24 hours. If chilling overnight, let the dough sit at room temperature for 10–15 minutes before scooping.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, combine the rolling sugars (granulated and coarse, if using). Use a 1.5–2 tablespoon cookie scoop or spoon to portion the dough into balls. Roll each ball until smooth, then coat lightly in the sugar mixture. Place on prepared baking sheets, spacing about 2–3 inches apart.1/4 cup granulated sugar, 2 tablespoons coarse or sanding sugar
- Bake for 9–12 minutes, until the cookies are puffed, the edges look set, and the centers are still slightly soft and pale. The tops may crack slightly. Do not overbake.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
