Brown Butter Sugar Cookies

Brown Butter Sugar Cookies are a delightful twist on classic sugar cookies featuring the rich, nutty flavor of brown butter. These cookies have crispy edges and a soft, chewy center, perfect for any occasion.

You’ll love the deep, toasty aroma and flavor that browning the butter imparts, creating a warm and comforting cookie experience. The dough is lightly sweetened and perfectly textured to create tender cookies coated in sanding sugar for a slight crunch and beautiful finish.

Ingredients

• ½ cup (113g) unsalted butter, cut into tablespoons
• ½ cup granulated sugar (100g)
• ¼ cup packed light brown sugar (50g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 cup all-purpose flour (125g)
• ½ teaspoon baking soda (3g)
• ½ teaspoon fine salt (3g)
• White sanding sugar or additional granulated sugar for rolling

Instructions

1. Brown butter: Place butter in light-colored pan over medium heat. Stir constantly. After about 5-6 minutes, butter will foam and then brown, with milk solids turning golden brown and nutty aroma. Remove from heat and pour into heatproof bowl to stop cooking. Chill for 45 minutes or until room temperature.

2. Mix sugars with browned butter until light and fluffy using electric mixer or whisk by hand.

3. Add egg and vanilla; mix on medium speed until combined. Scrape bowl sides and bottom as needed.

4. Gradually add flour, baking soda, and salt; mix on low until just combined. Dough will be sticky.

5. Chill dough for at least one hour or overnight to develop flavor and ease handling.

6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.

7. Scoop dough balls (~2 tbsp each). Roll in sanding sugar until fully coated. Place on sheets 3 inches apart.

8. Bake one tray at a time (keep others refrigerated) for 11–13 minutes, until edges lightly brown.

9. Cool 5 minutes on pan before transferring to wire rack to cool completely.

My Best Tips for Success

• Use a light-colored pan to accurately brown butter.

• Stir continuously during browning to avoid burning.

• Chill dough well to prevent spreading.

• Roll dough balls generously in sanding sugar for texture and shine.

• Bake trays one at a time for even heat and best results.

Delicious Variations to Try

• Add a sprinkle of flaky sea salt on top for contrast.

• Mix in citrus zest like lemon or orange to brighten flavor.

• Add a dash of cinnamon or nutmeg for warm spice.

• Drizzle with brown butter glaze for extra richness.

• Use vanilla bean paste for a more intense vanilla aroma.

Frequently Asked Questions

Can I prepare dough ahead?

Yes, dough can be refrigerated up to 3 days or frozen for months.

How do I store cookies?

Keep in airtight container at room temperature for up to 3 days or freeze.

Can I freeze unbaked dough?

Yes, portion and freeze; thaw before baking, adding 1-2 minutes to bake time.

How to avoid burnt butter?

Use medium heat and constant stirring. Remove promptly when amber color and nutty aroma appear.

Can I substitute butter?

Clarified or ghee butter works but changes flavor slightly.

Should I use light or dark brown sugar?

Light brown sugar is preferred for subtle caramel notes.

Brown Butter Sugar Cookies

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• Author: Emma Hart
• Total Time: 1 hour 32 minutes
• Yield: 12 cookies 1x
• Diet: Vegetarian

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Description

A refined take on classic sugar cookies with the deep nutty flavor of browned butter, chewy centers, crisp edges, and a warm caramelized aroma.

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Ingredients

Scale 1x2x3x

½ cup (113 g) unsalted butter, cut into tablespoons

½ cup (100 g) granulated sugar

¼ cup (50 g) packed light brown sugar

1 large egg, room temperature

1 tsp vanilla extract or vanilla bean paste

1 cup (125 g) all-purpose flour

½ tsp (3 g) baking soda

½ tsp (3 g) fine salt

White sanding sugar or granulated sugar, for rolling

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Instructions

1. Brown the butter: In a light‑colored saucepan over medium heat, melt butter and stir continuously for 5–6 minutes until it foams and the milk solids turn golden brown with a nutty aroma. Immediately pour into a heatproof bowl and cool for 45 minutes until solidified but soft.

2. Cream sugars & butter: Beat browned butter with granulated and light brown sugars until fluffy using a hand or stand mixer.

3. Add wet ingredients: Mix in egg and vanilla until fully combined, scraping bowl as needed.

4. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add gradually to wet mixture, stirring until a soft, sticky dough forms.

5. Chill dough: Cover and refrigerate for at least 1 hour or overnight for best texture.

6. Shape cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2‑tbsp dough portions, roll into balls, and coat in sanding sugar.

7. Bake: Arrange 3 inches apart and bake 11–13 minutes, until edges are golden brown and centers set. Cool 5 minutes before transferring to a rack.

See also  Lemon blondies recipe​

Notes

Use light pan and stir constantly for even butter browning. Chill dough thoroughly to prevent excessive spreading. Roll generously in sugar for crisp, shiny edges. Bake one tray at a time for even coloring. Store cookies airtight up to 3 days or freeze.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/12 recipe)
• Calories: 185
• Sugar: 15 g
• Sodium: 120 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Carbohydrates: 24 g
• Protein: 2 g
• Cholesterol: 35 mg

Keywords: brown butter sugar cookies, chewy sugar cookies, toasty butter cookies, easy holiday cookies, nutty sugar cookie recipe