Description
Deliciously soft and chewy Brown Butter Sugar Cookies with a nutty flavor, perfect for any occasion.
Ingredients
Scale
- 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