These Brown Butter Sugar Cookies are simple, cozy, and absolutely full of flavor. By browning the butter, these cookies get a nutty, toasty richness that sets them apart from classic sugar cookies.
I love baking these when I want something easy but elevated; just a little more special than the usual. They’re soft, chewy, and rolled in sugar for that sweet, subtle crunch on the outside. Perfect for when you want a cookie that’s both nostalgic and new.
These cookies feel especially perfect in the fall and winter when warm, nutty flavors are at their best. They’re great for holiday cookie swaps, Christmas platters, or even tucked into Thanksgiving dessert spreads alongside pies and cakes.
That said, they’re simple enough to bake anytime. I’ve made them for summer potlucks, spring bake sales, and just weekday cookie cravings. They always disappear fast, no matter the season.
If you loved these Brown Butter Sugar Cookies, you should also try my brown butter snickerdoodle cookies for a spiced twist, my snickerdoodle cookie bars for another easy, sugary cookie variation, and my triple chocolate chunk cookies if you’re in the mood for something richer and more indulgent.
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Ingredients
Dry Ingredients
- all-purpose flour
- baking soda
- salt
Wet Ingredients
- unsalted butter, browned
- granulated sugar
- egg
- egg yolk
- vanilla extract
For Rolling
- granulated sugar
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Brown the butter: Toast the butter until golden and fragrant, then let cool.
Step 2: Make the dough: Whisk the butter, sugar, egg, yolk, and vanilla; stir in dry ingredients.
Step 3: Scoop & roll: Form 2 tablespoon/40g dough balls and coat in sugar.
Step 4: Bake: Bake at 350°F for 9–10 minutes, then cool on a rack.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Flour: Swap in a 1:1 gluten-free flour blend if needed.
- Eggs: Use 2 whole eggs instead of 1 egg + 1 yolk for a slightly cakier texture. (though you might need to add more flour)
- Sugar: Try rolling in cinnamon sugar instead of plain sugar for extra flavor.
Variations
- Spiced sugar cookies: Add a pinch of cinnamon or cardamom to the dough. I love to add ¼ teaspoon of nutmeg to my sugar cookies; it reminds me of how my mom makes her sugar cookies!
- Lemon sugar cookies: Mix in a teaspoon of lemon zest for a bright twist.
- Glazed cookies: Drizzle with a simple vanilla glaze once cooled.
- Bite-sized version: Use a small scoop to make mini cookies.
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop (2-tablespoon)
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store these cookies in an airtight container at room temperature for 3–4 days.
For longer storage, freeze the baked cookies in a freezer-safe bag for up to 2 months. To refresh them, let thaw in the refrigerator overnight or pop into a 300°F oven for a few minutes.
Audrey's Tip
Don’t rush the butter! Browning it well is the key to deep flavor. When you see golden brown specks on the bottom and smell toasted nuts, you’ve hit perfection!
Related
Looking for other cookie recipes like this? Try these:
Brown Butter Sugar Cookies
Equipment
- Mixing bowls
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop (2-tablespoon)
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
Dry Ingredients
- 270 g all-purpose flour 2 cups
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 170 g unsalted butter browned and cooled slightly (¾ cup)
- 200 g granulated sugar 1 cup
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
For Rolling
- 50 g granulated sugar ¼ cup
Instructions
- Brown the butter: In a medium saucepan, melt the butter over medium heat. Stir constantly as it foams, sizzles, and then begins to brown—look for golden brown bits on the bottom and a nutty aroma. Immediately transfer to a heatproof bowl and let cool for 10–15 minutes.
- Preheat oven & prep pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk the brown butter and sugar until combined. Add the egg, egg yolk, and vanilla extract. Whisk until smooth and glossy.
- Combine: Add the dry ingredients and mix with a spatula until a soft dough forms. It may appear slightly greasy—this is normal with brown butter.
- Roll & coat: Scoop 2-tablespoon portions (about 35g each), roll into balls, and coat in granulated sugar. Place on prepared sheets 2 inches apart.
- Bake: Bake for 9-10 minutes, or until the edges are just set and the centers still look soft and slightly underdone.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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