Description
These Brown Butter Sugar Cookies are a game-changer when it comes to classic cookie recipes. The rich, nutty flavor from the browned butter adds a new depth that takes these cookies far beyond your usual sugar cookie. With a slightly crispy edge and a soft, chewy center, they’re the perfect balance of textures. Whether you’re baking for a special occasion or just to enjoy a treat at home, these cookies will become an instant favorite. Plus, they’re super simple to make—just a few key ingredients and a little patience for browning the butter, and you’ll have a batch of cookies everyone will love!
Ingredients
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1 cup unsalted butter (for browning)
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1 1/2 cups granulated sugar
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1 large egg
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1 tsp vanilla extract
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2 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1/4 cup additional granulated sugar (for rolling)
Instructions
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Brown the Butter:
Place the unsalted butter in a medium saucepan over medium heat. Stir constantly until the butter melts and begins to bubble. Once the butter turns golden brown and smells nutty, remove it from the heat and let it cool for 10 minutes. -
Prepare the Dough:
In a large mixing bowl, beat together the cooled brown butter and 1 1/2 cups of granulated sugar until smooth and creamy. Add the egg and vanilla extract, and beat until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. -
Chill the Dough:
Cover the dough with plastic wrap and refrigerate it for at least 30 minutes. -
Roll the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the remaining 1/4 cup of granulated sugar. -
Bake the Cookies:
Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft. -
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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For extra crunch, add chopped walnuts or pecans on top of the cookies before baking.
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If you prefer a stronger flavor, substitute the vanilla extract with almond extract or add a pinch of cinnamon to the dough.
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Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes