These Brown Butter Sugar Cookies take simple ingredients and turn them into a dessert with extraordinary flavor! Perfect for cozy evenings, holiday gatherings, or a sweet treat for yourself!
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These Brown Butter Sugar Cookies elevate your average sugar cookie with the nutty, caramelized flavor of brown butter! So simple and scrumptious, they may just become your new favorite cookie recipe!
If you enjoy this recipe, check out the posts for my Fresh Ginger Cookies, Buttermilk Cookies, and 25+ Christmas Cookies!
Ingredients
With just a few ingredients, you'll be whipping up these cookies in no time! Measurements for each of the ingredients are included in the recipe card, below.
- Unsalted Butter - For moisture and richness (and a lovely nutty depth of flavor once you brown it!). Unsalted so that you control the amount of salt in the recipe.
- All-Purpose Flour - Provides structure for the cookies.
- Baking Soda and Baking Powder - For leavening.
- Salt - To balance and enhance the flavors of the cookies.
- Brown Sugar and Granulated Sugar - For sweetness and keeping the cookies moist. The brown sugar add a hint of molasses flavor.
- Eggs - For moisture, richness, and a little leavening. You want your eggs to be at room temperature.
- Vanilla Bean Paste - For flavor. I just love the black flecks of vanilla bean it leaves in the cookies! If you prefer, you can substitute with an equal measure of vanilla extract.
Instructions
Here's what you need to do to make these delicious cookies, step by step! More detailed instructions are included in the recipe card, below.
How to Make Brown Butter
If you've never made browned butter before, don't let it intimidate you! Browned butter is easy following just a few simple steps!
- Place butter in a medium saucepan and melt over medium heat.
- As the butter browns, swirl the pan occasionally. Foam will form on top, which is normal.
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch!
- The butter is browned when the bubbling and sputtering stops. Pour into a heatproof bowl and let cool to room temperature.
How to Make Sugar Cookies
This is a general overview of the steps to making these cookies. For full instructions, see the recipe card, below.
- Combine the brown butter, sugar, and brown sugar and beat until light and fluffy.
- Add eggs and vanilla bean paste and mix to combine.
- Gradually add the dry ingredients, mixing until just incorporated.
- Roll dough into balls, then roll the dough balls in sugar (optional), then bake! *Full instructions in the recipe card, below.*
Equipment
Here are a few things I used when making these cookies:
- Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.
- Cookie Scoop - I use a medium cookie scoop to portion out the cookie dough for this recipe. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want about 1.5 tablespoons of dough for each cookie. The recipe also includes the bake time for smaller cookies using a small cookie scoop (about one tablespoon in volume).
Variations
Here are a few ideas to change this recipe up a little:
- Use Flavored Sugar - The browned butter lends these cookies such a fantastic nutty flavor, and using flavored sugar Instead of regular granulated sugar will add to the wonderful flavor! Vanilla Sugar and Chai Sugar are both fantastic options!
- Add Some Salt - For a sweet-and-salty treat, sprinkle the baked cookies with some Vanilla Salt!
- Add some Spice - I enjoy these cookies immensely just as they are, celebrating browned butter all on its own. That said, you can add to the lovely flavor with some spice! Consider adding cinnamon, nutmeg, and/or ginger!
- Make them Festive - Rolling these cookies in colored sugar makes them party ready!
Storage
The cookie dough will keep in the refrigerator for a few up to three days, or up to three months in an airtight container in the freezer. Once baked, the cookies will keep for up to five days in an airtight container on your counter, or up to three months in the freezer.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Brown Butter Sugar Cookies
Equipment
- Medium Cookie Scoop (about 1.5 Tablespoons in volume)
Ingredients
- 1 cup unsalted butter
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 eggs, at room temperature
- 1 Tablespoon vanilla bean paste (see note)
Instructions
To Brown Butter
- Place butter in a medium saucepan over medium heat. Once the butter is melted, swirl the pan occasionally to help promote even browning of the butter. Foam will form on top, this is normal!
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch on the butter, as it's easy to burn! It's easy to know when the butter is done: it will be quiet! Just listen for the bubbling and sputtering to be nearly stopped, then it's perfectly browned! The browning process typically takes 10-15 minutes total.
- After removing the browned butter from the heat, pour the browned butter into a heatproof bowl and allow to cool to room temperature.
For Cookies
- Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
- Combine the dry ingredients (flour, baking soda, baking powder, and salt) in a medium bowl. Set aside.
- Combine the brown butter, sugar, and brown sugar in the bowl of a stand mixer. Beat until light and fluffy, scraping down the sides of the bowl as needed.
- Add eggs one at a time, allowing the first egg to incorporate before adding the second. Add the vanilla bean paste (see note) and mix to combine.
- With the mixer running on low speed, gradually add the dry ingredients and mix until just incorporated.
- With a medium cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart (if using a spoon, each scoop should be about 1.5 tablespoons in volume). Roll the dough into balls, then coat in sugar, if desired. Bake 7-9 minutes, then cool at least 5 minutes on the baking sheet before removing to a wire rack to cool completely.For smaller cookies, use a small cookie scoop (about 1 tablespoon in volume; see note). This recipe will yield about 60 small cookies, which bake up in 6-8 minutes.
- The cookie dough will keep in the refrigerator for a few up to three days, or up to three months in an airtight container in the freezer. Once baked, the cookies will keep for up to five days in an airtight container on your counter, or up to three months in the freezer.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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