Brown Butter Sugar Cookies
Chewy, bakery-style sugar cookies made with nutty browned butter, vanilla, and a soft, tender center. Crisp edges, rich flavor, and simple ingredients make these a go-to cookie for any occasion.
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.
Notes
Yield: about 22–26 cookies depending on size.
Storage: Store cooled cookies in an airtight container at room temperature for 4–5 days. For extra softness, place a small slice of bread or piece of apple peel in the container, changing it every day or two.
Freezing baked cookies: Freeze in a single layer until firm, then transfer to an airtight container or freezer bag with parchment between layers. Freeze up to 2 months. Thaw at room temperature; warm at 300°F for 3–4 minutes if desired.
Freezing dough balls: Scoop and roll dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes to the bake time.
Tips: Watch the butter closely while browning to avoid burning. Chilling the dough yields thicker, chewier cookies and deeper flavor. Pull cookies from the oven when the edges are set but centers still look slightly underdone—they will finish setting as they cool.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @Recipecs for more