Introduction
Brown butter sugar cookies are a delightful twist on the classic sugar cookie, with the added depth and richness from browned butter. The browning process gives the butter a nutty, toasty flavor that elevates the simple sugar cookie to something extraordinary. These cookies are perfect for any occasion, whether you’re enjoying them as an afternoon treat with a cup of tea or baking them for a special celebration. Their golden brown edges and soft centers make them irresistible, with a subtle depth of flavor that makes them stand out among traditional sugar cookies. The texture is light and crisp on the outside, but wonderfully chewy on the inside. This recipe combines the magic of browned butter with the comforting sweetness of sugar, creating a cookie that’s both familiar and full of surprises.
The History of Sugar Cookies
Sugar cookies have a long history dating back to the early days of American baking. Originating from the German settlers in Pennsylvania in the 18th century, the sugar cookie was initially known as a “Nazareth cookie” after the town of Nazareth, Pennsylvania, where it was first made. The recipe evolved over time, eventually becoming the soft, sweet cookie we recognize today. The addition of brown butter to sugar cookies is a more modern adaptation that brings a rich, nutty flavor to the traditional treat. Browned butter is a technique that dates back centuries and has been used in many culinary traditions, particularly in French and European baking. It’s an easy way to add complexity and depth to a dish without using additional ingredients. Today, brown butter sugar cookies are loved for their sophisticated taste and unique flavor profile.
Ingredients Breakdown
The key ingredients in brown butter sugar cookies are simple but pack a punch when combined. Unsalted butter is the star of the show, and when browned, it transforms into a nutty, caramelized ingredient that gives the cookies their rich flavor. Granulated sugar provides the sweetness, while an extra dash of vanilla extract brings warmth and aromatic complexity. The flour and baking soda provide the structure needed for the cookies, ensuring they bake into the perfect texture. A pinch of salt helps to balance out the sweetness and enhances the flavors of the brown butter. The addition of an egg binds everything together and gives the cookies their chewy interior. Brown sugar can sometimes be used in place of part of the granulated sugar to further deepen the flavor profile, but in this case, the recipe keeps it classic with just granulated sugar for a lighter, crispier texture.
Step-by-Step Recipe
1. Start by browning the butter. Place 1 cup (2 sticks) unsalted butter in a saucepan over medium heat. Stir it constantly until it melts and starts to turn golden brown, with a nutty aroma, about 5-7 minutes. Once browned, remove from heat and let it cool slightly.
2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. In a large mixing bowl, combine the browned butter with 1 cup of granulated sugar. Beat together until smooth and well combined.
4. Add 1 large egg and 1 teaspoon of vanilla extract. Beat until fully incorporated.
5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
7. Optional: For a nice finishing touch, you can roll the dough balls in additional granulated sugar before baking.
8. Bake for 10-12 minutes or until the edges are golden and the centers are set but still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Brown Butter Sugar Cookies
To ensure your brown butter sugar cookies turn out perfectly, the key is to be mindful while browning the butter. Keep a close eye on it to prevent burning, and don’t hesitate to remove it from the heat as soon as it turns golden brown. Over-browning can make the butter taste burnt, which will affect the flavor of the cookies. Allow the browned butter to cool before adding it to the sugar, as hot butter can cause the sugar to dissolve too quickly, affecting the texture of the dough. When mixing the dough, be careful not to overmix, as this can lead to dense cookies. For a chewy texture, take the cookies out of the oven when they’re still slightly soft in the center—this will ensure they firm up perfectly as they cool. For added flavor, consider sprinkling a little sea salt on top of the cookies right before baking to enhance the sweetness and richness of the brown butter.
Variations and Customizations
While brown butter sugar cookies are delicious on their own, there are plenty of ways to customize them to your taste. For a twist on the flavor, you can add a teaspoon of ground cinnamon or nutmeg to the dry ingredients. If you like a touch of citrus, zest a lemon or orange and add it to the dough for a fresh, zesty note. You can also experiment with mix-ins like white chocolate chips, chopped nuts (pecans or walnuts work well), or even dried cranberries for a festive touch. For an extra indulgent version, dip the cooled cookies in melted chocolate or drizzle chocolate over the top for a beautiful, rich contrast. You can also make these cookies more decadent by using brown sugar in place of some of the granulated sugar, which will give them a chewier, caramel-like texture.
Health Considerations and Nutritional Value
Brown butter sugar cookies are certainly a treat to be enjoyed in moderation, as they are rich in butter and sugar. Each cookie is high in calories and contains a significant amount of fat, primarily from the butter, which provides a rich, creamy texture. However, butter also contains beneficial fatty acids like butyrate, which can be good for gut health in small amounts. If you’re looking to make these cookies a bit healthier, you can experiment with substituting some of the butter with healthier fats like coconut oil, though this may alter the flavor slightly. You can also reduce the sugar content by using a sugar substitute like stevia or monk fruit, but keep in mind that this may affect the texture and flavor of the cookies. Additionally, for a more nutrient-dense option, you could swap in whole wheat flour for some of the all-purpose flour, which would add more fiber and vitamins to the cookies.
FAQ
Can I use salted butter instead of unsalted butter? While you can use salted butter, it’s recommended to use unsalted butter to better control the salt content in the recipe. If you do use salted butter, reduce or eliminate the added salt.
Can I refrigerate the dough before baking? Yes, you can refrigerate the dough for up to 24 hours before baking. Chilling the dough will help the cookies hold their shape better and may result in slightly thicker cookies.
Can I freeze these cookies? Yes, these cookies freeze very well. After baking, allow the cookies to cool completely, then store them in an airtight container or freezer-safe bag for up to two months.
Can I use a mixer to make the dough? Yes, you can use a hand mixer or stand mixer to make the dough. Just be careful not to overmix, as it can affect the texture of the cookies.
What can I add to make these cookies more festive? You can add festive mix-ins like sprinkles, white chocolate chips, or chopped dried fruit to make these cookies perfect for the holidays or special occasions.
Brown Butter Sugar Cookies
Ingredients
Brown Butter Sugar Cookies
- ▢1/2 cup unsalted butter cut into 1 Tbsp-sized pieces (113g)
- ▢1/2 cup granulated sugar 100g
- ▢1/4 cup packed light brown sugar 50g
- ▢1 large egg at room temperature (56g)
- ▢1 tsp vanilla extract 4g
- ▢1 cup all-purpose flour 125g
- ▢1/2 tsp baking soda 3g
- ▢1/2 tsp fine salt 3g
- ▢White sanding sugar or additional granulated sugar for rolling
Instructions
Brown Butter Sugar Cookies
- The first step is to brown the butter. This can be done ahead of time to speed up the cooling process. I usually brown the butter a few hours before I want to make the cookies. Place 1/2 cup of unsalted butter, cut into tablespoon-sized pieces, in a light-colored pan over medium heat. Stir constantly with a rubber spatula to keep the butter moving. Once it melts, the butter will begin to foam and sizzle around the edges. Keep stirring. In about 5–6 minutes, the butter will turn golden brown. The foam will subside, and the milk solids at the bottom of the pan will turn toasty brown. It should have a rich, nutty aroma.
- Immediately remove the pan from the heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn. Place the bowl in the fridge for about 45 minutes to speed up the cooling process, or until the butter solidifies and reaches room temperature.
- Once the brown butter has solidified and cooled, place it in a large bowl with 1/2 cup of granulated sugar and 1/4 cup of packed light brown sugar. Cream the mixture together with an electric hand mixer for 2 minutes until it lightens in color. If you don’t have an electric mixer, vigorously whisk the mixture by hand for about 3 minutes until it becomes lighter in color.
- Add 1 large egg and 1 teaspoon of vanilla extract to the brown butter mixture. Mix on medium speed until fully combined, scraping the sides and bottom of the bowl as needed with a rubber spatula.
- Next, add 1 cup of flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine salt. Mix on low speed until fully combined. The dough should be quite sticky at this stage.
- Scoop the dough into balls, using about 2 tablespoons of dough per ball, and place them on a parchment-lined dish. You should have around 12 dough balls. Chill the dough in the fridge for at least 1 hour or overnight. The longer the dough chills, the more time it has to develop its flavor.
- While the dough chills, preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or a silicone mat.
- Once the dough has chilled, remove it from the fridge and roll the dough balls in a small bowl of sanding sugar or granulated sugar until they are completely coated. Place the dough balls on the prepared baking sheets, spaced about 3 inches apart, with 6 cookies on each sheet. Bake one sheet at a time (keeping the second sheet in the fridge while the first bakes) for 11-13 minutes, or until the edges are just beginning to brown. Then, bake the second batch.
- Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
This recipe yields approximately 12 cookies (using 2 tablespoons of dough per cookie). If you’d prefer larger brown butter cookies, you can scoop 8 dough balls (about 3 tablespoons each) and chill them for an hour. Then, bake at 350°F / 175°C for 9-12 minutes. Tips for Making the Best Brown Butter Sugar Cookies
- Measure the flour properly by spooning it into the measuring cup and leveling it off, or use a kitchen scale for accuracy when measuring dry ingredients.
- Ingredients at room temperature mix more easily, so make sure to set out any cold ingredients ahead of time.
- Mix the dry ingredients into the wet ingredients until they’re just combined. Avoid over-mixing once the flour is added.
- Use a cookie scoop to ensure uniform cookie sizes.
- Don’t over-bake the cookies! Even if they appear slightly soft when you take them out of the oven, they will continue to bake and firm up on the tray.
You can prepare the cookie dough in advance! The cookie dough balls can be stored in the fridge for up to a week in an airtight container or in the freezer for up to a month. If you freeze the dough, move it to the fridge the night before you plan to bake. Once thawed, roll them in sugar and bake following the instructions in the recipe card. The baked cookies can be stored at room temperature in an airtight container for up to 5 days, or frozen for up to a month.
