Brown Butter Sugar Cookies
Brown Butter Sugar Cookies are soft, chewy, and coated in sugar with a deep, nutty flavor from browned butter. A simple recipe that feels extra special, these cookies are perfect for holidays, bake sales, or everyday sweet cravings.
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.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
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!
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 at room temperature or pop into a 300°F oven for a few minutes.
Nutrition
Calories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 79mgPotassium: 15mgFiber: 0.3gSugar: 11gVitamin A: 193IUCalcium: 4mgIron: 1mg
Tried this recipe?Let us know how it was!