Go Back
Brown Butter Sugar Cookies

Brown Butter Sugar Cookies

Brown butter sugar cookies combine the rich, nutty flavor of browned butter with the sweetness of classic sugar cookies for a decadent treat. These easy-to-make cookies are perfect for any occasion and can be customized with a variety of mix-ins for added flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings 12

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

If you have any questions about substitutions for this recipe, please refer to the "Substitutions and Swaps" section in the post above.
How Many Cookies Does This Recipe Make?
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.
Making These Brown Butter Sugar Cookies in Advance and Storing Them
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.