Brown butter sugar cookies are a treat that brings warmth and sweetness to any occasion. With their tender texture and nutty flavor from the brown butter, they’re hard to resist and so easy to make.
This recipe addresses issues of blandness, uneven texture, and lack of dietary options, making cookies enjoyable for a broader audience.
I remember the first time I made cookies for a surprise gathering. I had a bit of a messy kitchen situation when I accidentally overbrowned my butter. But instead of crying over spilled flour, I embraced the unique flavor! These cookies solve the challenge of keeping sugar cookies soft and flavorful, while also being different from the usual chocolate chip options.
This recipe promises to give you consistently delicious results in just about an hour, with a prep time under 45 minutes and baking in around 13 minutes. Plus, they smell incredible as they bake, making them a perfect treat for any busy weeknight. If you’re in the mood for something else sweet, check out my Sugar Free Donuts!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients.
- The recipe contains butter and egg, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the brown and granulated sugar content.
- The recipe suits nut-free diets as no nuts or nut-based ingredients are present.
- The recipe is not dairy-free because it contains butter as a primary ingredient.
Why You Will Love This Recipe
- Unforgettable Flavor Brown butter sugar cookies boast a rich, nutty flavor that’s sort of like a warm hug. The brown butter adds depth, making each bite truly satisfying.
- Soft and Chewy Texture These cookies come out soft and chewy, thanks to the combination of regular and brown sugar. The sugars create a lovely texture that keeps them fresh longer.
- Easy Preparation You can whip these cookies up in just about an hour, including chill time! The method is straightforward, making it perfect for both novice and seasoned bakers who want something quick.
- Great for Any Occasion Whether it’s a festive celebration or just an afternoon treat, brown butter sugar cookies fit right in. They charm everyone with their unique twist on a classic favorite.
Brown Butter Sugar Cookies
- Prep Time: 45 minutes
- Cool Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Deliciously soft and chewy Brown Butter Sugar Cookies with a nutty flavor, perfect for any occasion.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, at room temperature
- 2 cups + 2 Tbsp (265g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- Sprinkles (optional)
Instructions
- Step 1: Slice unsalted butter into pieces and place in a light-colored skillet. Melt over medium heat, whisking occasionally, until the butter turns a rich golden brown and emits a nutty aroma, about 5-8 minutes. Remove from heat and cool for 5 minutes.
- Step 2: In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Step 3: Add granulated sugar and light brown sugar to the cooled brown butter. Beat together until just combined; the mixture may appear slightly grainy, which is normal.
- Step 4: Add the large egg and vanilla extract to the sugar and butter mixture. Mix until fully combined. The batter will not look completely smooth—that is expected.
- Step 5: Gradually pour the dry ingredients into the wet mixture. Stir gently until no dry flour remains and the dough is thick. Avoid overmixing to prevent toughness.
- Step 6: Roll dough into 1 tablespoon-sized balls. Optionally, dip balls in sprinkles for decoration. Place dough balls on a tray and refrigerate for 30 minutes. Chilling helps cookies retain shape during baking.
- Step 7: Preheat oven to 350°F (175°C). Arrange chilled dough balls on baking sheets spaced apart. Bake for 12-13 minutes until edges are lightly browned. The cookies may seem soft when removed but will firm up on a cooling rack.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days. Keep away from heat and direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. Bring cookies to room temperature before serving for softness.
- Freezing: Wrap cookies tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze for up to 3 months. Thaw cookies at room temperature before consuming.
- Brown butter should be cooked over medium heat for 5-8 minutes until it is nutty and fragrant. Use a light-colored skillet to monitor browning accurately.
- If cookies spread too much during baking, chill the dough for an additional 30 minutes before baking.
- Rotate baking sheets halfway through baking if edges brown too quickly to promote even cooking.
- Ensure flour is measured correctly by spooning into the measuring cup and leveling with a knife to avoid dry cookies.
- Use a cookie scoop or tablespoon to portion dough evenly, ensuring uniform cookie size and baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
Ingredient Notes
- Butter: Go for unsalted, good-quality butter. It’s all about the flavor, and browning it gives those cookies a nutty richness. Make sure it’s at room temperature before mixing to combine easily.
- Brown sugar: Light brown sugar adds moisture and a soft texture to the cookies. The molasses in it gives a deeper flavor, so don’t skimp. You can substitute with coconut sugar for a lower-glycemic option.
- Granulated sugar: Helps with caramelization, giving those cookies a bit of crunch on the outside. You could swap with a sugar alternative if you’re watching sugar intake, but results may vary.
- All-purpose flour: Stick with good-quality all-purpose flour for the right structure and chewiness. For a gluten-free option, a blend with xanthan gum works well, ensuring the dough holds together.
- Baking soda: This is your leavening agent. It helps cookies rise while also contributing to browning. Make sure it’s fresh for the best results, check the expiration date!
- Egg: A large egg adds moisture and binds the dough. Let it sit at room temperature for a smoother dough consistency.
- Vanilla extract: Use pure vanilla extract for an aromatic boost. It enhances the overall flavor, making the cookies taste amazing. Avoid imitation vanilla if possible.
Recipe Tips
- If your brown butter isn’t nutty and fragrant, ensure it browns on medium heat for about 5-8 minutes, watching closely to prevent burning.
- When cookies spread too much, chill the dough for an additional 30 minutes before baking to firm it up and retain shape.
- If the edges are darkening too fast while baking, rotate the baking sheets midway through to promote even cooking for about 12-13 minutes.
- For dry cookies, check your flour measurement; spoon and level 2 cups plus 2 tablespoons, not packing it tightly into the measuring cup.
- If your cookies are uneven in size, use a cookie scoop to portion 1 tablespoon balls accurately before rolling, ensuring uniform baking results.
Serving Suggestions
Serve brown butter sugar cookies alongside fresh fruit or yogurt for a light touch. Pair them with a glass of cold milk or a warm cup of tea.
Use these cookies to create ice cream sandwiches or crumbled toppings for parfaits. Add them to a dessert board with nuts and cheese for variety.
Top with a drizzle of melted dark chocolate or a sprinkle of sea salt for added flavor. Consider serving with whipped cream or vanilla ice cream for a fun twist.
Recipe variations
- You can use chopped nuts like pecans or walnuts to add crunch to brown butter sugar cookies. Add ½ cup of nuts to the dough before chilling.
- Add 1 teaspoon of cinnamon or ½ teaspoon of ginger for a warming spice touch. Either ground cinnamon or pumpkin pie spice will work well here.
- Either mini chocolate chips or chunks can replace sprinkles for texture. Add ¾ cup of chocolate chips to the dough and fold gently before refrigerating.
- If using larger cookies, roll dough into 2 tablespoon balls and chill for 45 minutes. This batch makes about 24 larger brown butter sugar cookies when scaled.
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How to Store?
To keep your brown butter sugar cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight for freshness.
Refrigeration: Place cookies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving to restore softness.
Freezing: Wrap cookies tightly in plastic wrap or aluminum foil, place in a freezer bag and freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Brown Butter Sugar Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
