Brown Butter Sugar Cookies

As a baker, I’m always looking for new ways to elevate classic recipes, and these Brown Butter Sugar Cookies are one of my absolute favorites. The rich, nutty flavor of the brown butter gives a unique twist to the traditional sugar cookie, making them irresistible. The slight crisp on the outside and the soft, chewy center create the perfect texture, and the sweet vanilla aroma adds to the experience.

If you’re a fan of buttery, melt-in-your-mouth cookies, this recipe is for you. The brown butter takes a little extra effort, but trust me, it’s worth it. The caramelized flavor brings a depth to these cookies that regular butter just can’t achieve. Plus, the dough is easy to work with and the result is a batch of cookies that will be gone in no time!

I’ve always loved sugar cookies for their versatility. You can enjoy them plain, or decorate them for any occasion. But this version with brown butter? It takes sugar cookies to a whole new level. Whether you’re baking for a special celebration or just because, these cookies are sure to impress.

Let’s get started with this simple yet decadent treat. The first step is browning the butter, which infuses the dough with a nutty richness that’s simply divine. From there, the ingredients come together quickly, and in no time, you’ll have a batch of Brown Butter Sugar Cookies that will have everyone asking for the recipe.

So, let’s dive in!

Ingredients + How to Bake Brown Butter Sugar Cookies

To make these Brown Butter Sugar Cookies, you’ll need a few simple ingredients, but it’s the technique of browning the butter that really makes them special. Here’s what you’ll need:

Ingredients:

1 cup unsalted butter (for browning)

1 1/2 cups granulated sugar

1 large egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/4 cup additional granulated sugar (for rolling)

Instructions:

Brown the Butter:

Start by browning your butter. Place the 1 cup of unsalted butter in a medium-sized saucepan over medium heat. Stir it constantly as it melts and begins to bubble. The butter will foam up and then start to brown. Keep an eye on it as it can go from browned to burnt quickly. Once the butter turns a golden brown with a nutty aroma, remove it from the heat and let it cool for 10 minutes. This step is crucial as the brown butter imparts the deep flavor to the cookies.

Prepare the Cookie Dough:

In a large mixing bowl, combine the cooled brown butter and 1 1/2 cups of granulated sugar. Beat them together until the mixture is smooth and creamy, about 2 minutes.

Add the egg and vanilla extract to the mixture, and beat again until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overwork the dough. The dough should be slightly sticky but manageable.

Chill the Dough:

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the cookies hold their shape while baking and enhances their flavor.

Roll the Cookies:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Once the dough has chilled, scoop out about 1 tablespoon of dough at a time and roll it into a ball.

Roll each dough ball in the 1/4 cup of granulated sugar, ensuring they are evenly coated. This gives the cookies a sweet, slightly crunchy exterior once baked.

Bake the Cookies:

Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft. The cookies will continue to firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven.

Cool and Enjoy:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Brown Butter Sugar Cookies are simple to make yet pack so much flavor. The hint of brown butter adds a nutty richness that will make you rethink classic sugar cookies forever. Enjoy them with a warm cup of tea or coffee, or share them with friends and family for a delightful treat that’s perfect for any occasion.

How Long to Bake, How to Store Leftovers, and Tips for Perfect Brown Butter Sugar Cookies

How Long to Bake:

Baking Brown Butter Sugar Cookies requires a delicate balance between the right amount of time and temperature. To get that perfect golden edge while maintaining a soft, chewy center, bake the cookies for about 10 to 12 minutes. The cookies should appear golden brown at the edges but still slightly soft in the center. Keep an eye on them towards the end of the baking time, as every oven is different, and you don’t want them to overbake.

If you prefer a crispier cookie, you can leave them in the oven for an extra minute or two. However, be careful not to bake them too long, as they’ll lose their tender texture. Remember, cookies continue to firm up as they cool on the baking sheet, so taking them out slightly underdone is always a good idea.

How to Store Leftovers:

These Brown Butter Sugar Cookies are best enjoyed fresh, but they can be stored for a few days to maintain their delicious flavor. If you have leftovers (which is rare!), here’s how to store them:

At Room Temperature:

Store the cookies in an airtight container at room temperature for up to 3-4 days. Make sure the container is sealed tightly to keep the cookies soft and prevent them from drying out.

For Longer Storage:

If you want to store the cookies for longer, you can freeze them. To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months.

When you’re ready to enjoy them, simply thaw the cookies at room temperature for a few hours or reheat them in the oven at 300°F (150°C) for 5-7 minutes to restore their softness.

Tips for Perfect Brown Butter Sugar Cookies:

Browning the Butter:

The key to the rich flavor of these cookies lies in the brown butter. Be sure to brown the butter over medium heat, stirring constantly. Watch it carefully to avoid burning, as the butter can go from browned to burnt very quickly. Once it’s golden with a nutty aroma, remove it from the heat.

Chill the Dough:

Don’t skip the chilling step! Chilling the dough helps the cookies maintain their shape during baking and enhances the flavor. It also makes the dough easier to work with, especially when rolling the cookie balls.

Don’t Overmix the Dough:

When adding the dry ingredients to the butter mixture, mix just until combined. Overmixing can lead to dense cookies, which is the last thing you want for these light and chewy sugar cookies.

Roll the Dough in Sugar:

Rolling the dough balls in granulated sugar before baking creates a beautiful, sugary crust that gives the cookies a lovely texture and extra sweetness. Feel free to experiment with different types of sugar, like coarse sugar, for an added crunch.

Baking Time:

Remember that the cookies will continue to cook a bit after you remove them from the oven, so it’s okay if the centers seem a little soft when you take them out. They’ll firm up perfectly as they cool.

By following these simple tips, you’ll have a batch of perfect Brown Butter Sugar Cookies every time. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to be a hit!

Frequently Asked Questions

Can I use regular butter instead of brown butter?

While you can use regular butter, the flavor will be different. Brown butter adds a nutty, rich taste that regular butter doesn’t have. If you’re short on time, you can skip the browning process, but I highly recommend taking the extra step to brown the butter for the unique flavor it brings to these cookies.

Can I freeze the dough before baking?

Yes, you can freeze the cookie dough before baking. After forming the dough into balls, place them on a baking sheet and freeze them for 1-2 hours until firm. Then transfer them to an airtight container or freezer bag. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake them straight from the freezer. You may need to add an extra minute or two to the baking time.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or guar gum, which will help give the cookies the right texture. Additionally, keep in mind that gluten-free flours can absorb moisture differently, so you may need to slightly adjust the amount of flour to get the right dough consistency.

Why did my cookies spread too much?

If your cookies spread too much during baking, it could be due to the dough being too warm. Make sure to chill the dough for at least 30 minutes before baking, as this will help prevent excessive spreading. Also, check that your oven temperature is accurate, as baking at too low of a temperature can cause cookies to spread more than usual. Finally, ensure that you’re using the correct amount of flour, as too little flour can cause the dough to spread.

These are some of the most common questions I get about making Brown Butter Sugar Cookies. I hope this helps you achieve the perfect batch every time! If you have any other questions or concerns, feel free to reach out!

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