Brown Butter Sugar Cookies

I love making all kinds of cookies. That is why I wrote a cookie cookbook. I enjoy chocolate chip, peanut butter, oatmeal, snickerdoodles, and molasses just to name a few. I also love making classic sugar cookies, my easy sugar cookie recipe is definitely a favorite.

But now I have a new favorite sugar cookie, these Brown Butter Sugar Cookies are incredible! The brown butter makes them extra special.

The cookies are soft, chewy, sweet, and have a hint of nutty brown butter. They are the perfect cookie for the holidays or any day.

Ingredients

• Butter– use unsalted butter and cut it into tablespoon pieces so it is easier to brown.
• Flour– use all-purpose flour, when measuring, fluff, spoon, and level. Never pack flour into the measuring cup.
• Baking soda
• Baking powder
• Salt- I use kosher salt.
• Granulated sugar– to sweeten the cookies. You will also need extra sugar for rolling the cookies.
• Eggs– always use large eggs.
• Vanilla extract– I use one tablespoon for maximum vanilla flavor.

How to Make Brown Butter Sugar Cookies

*Scroll down for the full recipe with ingredients and instructions.*

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.

• In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
• Add the eggs and vanilla extract; mix until well combined.

• Add the dry ingredients and mix on low until just combined.

• Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated.

• Place on the prepared baking sheet, about 2-inches apart.

• Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t over bake or the cookies won’t be soft and chewy.
• Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.

How to Store & Freeze

Store cooled cookies in an airtight container on the counter for up to 3 days.

You can freeze the cookie dough balls BEFORE baking and you can freeze the baked cookies! I always love having a well stocked freezer.

• To freeze the cookie dough: Roll the sugar cookies into balls and place on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to thaw first, just add a couple of minutes to the baking time.
• To freeze baked cookies: Make sure the cookies are completely cooled. Place in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, you can put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen.

More Cookie Recipes

• Easy Sugar Cookies
• Brown Butter Salted Caramel Snickerdoodles
• Brown Butter Chocolate Chip Cookies
• Snickerdoodle Cookies
• Peanut Butter Cookies
• Oatmeal Cookies

Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!

Cookies

Brown Butter Sugar Cookies

The brown butter makes these easy sugar cookies extra special! The cookies are soft, chewy, and SO delicious!

4.55 from 20 votes

PrintSave RecipeReview

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Cuisine American

Servings 34 cookies

Ingredients

  

1x2x3x

• 1 cup unsalted butter, cut into tablespoon pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar, for rolling cookies in

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Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.
• In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
• Add the eggs and vanilla extract; mix until well combined.
• Add the dry ingredients and mix on low until just combined.
• Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
• Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t over bake or the cookies won’t be soft and chewy.
• Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.

Notes

Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.

Nutrition

Calories: 137kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 71mg, Potassium: 22mg, Fiber: 0.2g, Sugar: 13g, Vitamin A: 181IU, Calcium: 7mg, Iron: 0.5mg

Keywords brown butter, sugar cookies

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