These Brown Butter Sugar Cookies have irresistibly chewy centers, crispy golden edges, and a deep, nutty flavor thanks to rich, browned butter. They’re simple to make, perfect for any occasion, and come together with pantry staples.
Ingredients
- 1/2 cup (113g) unsalted butter, cut into tablespoons
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp (5g) vanilla extract or vanilla bean paste
- 1 cup (125g) all-purpose flour
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) fine salt
- White sanding sugar or granulated sugar for rolling
Instructions
Step 1: Brown the Butter
Place butter in a light-colored pan over medium heat. Stir constantly with a rubber spatula as it melts, foams, and begins to brown. This process takes about 5-6 minutes. The butter is ready when it smells nutty and the milk solids are golden brown. Remove from heat and pour into a heatproof bowl. Chill in the refrigerator for 45 minutes or until solidified and at room temperature.
Step 2: Cream Butter and Sugars
Once the browned butter has solidified, transfer it to a mixing bowl. Add granulated sugar and brown sugar. Use an electric mixer to cream for about 2 minutes until lighter in color. (You can also whisk vigorously by hand for 3 minutes.)
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract on medium speed until well combined. Scrape down the bowl as needed.
Step 4: Mix in Dry Ingredients
On low speed, mix in flour, baking soda, and salt until just combined. The dough will be sticky.
Step 5: Scoop and Chill
Scoop about 2 tablespoons of dough per cookie and place on a parchment-lined plate or tray. You should get about 12 cookies. Chill the dough for at least 1 hour, or overnight.
Step 6: Coat and Bake
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Roll chilled dough balls in sugar and place them 3 inches apart on prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until the edges are just beginning to brown. Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Tips for Success
- Always brown the butter in a light-colored pan so you can see the color change.
- Don’t skip chilling the dough—it helps control spread and deepens the flavor.
- Let cold ingredients come to room temperature before mixing.
- For consistent size, use a cookie scoop.
- Even if cookies seem underdone, let them rest on the baking sheet—they’ll firm up perfectly.
Substitutions
- Salted butter: Use in place of unsalted, but omit added salt.
- Dark brown sugar: Can replace light brown sugar for a richer flavor.
- Egg-free: Substitute with a flax egg or vegan egg replacer.
- Gluten-free: Use a 1:1 gluten-free flour blend like King Arthur’s and allow the dough to rest 30 minutes before baking.
Storage
- Room temp: Store in an airtight container for up to 5 days.
- Freezer: Baked cookies or dough balls can be frozen for up to 1 month. Thaw before baking or serving.
Troubleshooting
- Cookies spreading too much: Likely due to under-chilling or underbaking. Make sure the dough is cold and bake until edges set.
- Cookies not spreading: Could be over-mixing, expired leavening, or a too-cool oven. Use an oven thermometer to confirm accurate baking temperature.