Brown Butter Sugar Cookies are chewy sugar cookies infused with the nutty aroma of browned butter! Make the best sugar cookies ever with this simple hack that will take your baking to the next level!
Brown Butter Sugar Cookies are a gourmet take on a classic recipe, with a texture that strikes the right balance between chewy and crispy, with edges that have a slight crunch leading to soft, chewy centers.
Browned Butter is butter that has been gently cooked until it reaches a golden brown color, and the milk solids caramelize, dispersing a rich, nutty flavor throughout these chewy cookies that ordinary melted butter simply cannot provide.
Whether you're making them for a holiday cookie exchange, a casual family gathering, or as a treat for yourself, these nutty Brown Butter Sugar Cookies are sure to impress.
For more information, tips, and instructions on how to brown butter, check out my easy, step-by-step Brown Butter guide! And for other easy cookie recipes to use browned butter in, check out my Caramel Snickerdoodles with Browned Butter, Blonde Brownie Butterscotch Bars, Butterscotch Chocolate Chip Cookies, and Chocolate Chip Pecan Cookies!
Ingredients for Classic Sugar Cookies with Brown Butter
Wet Ingredients. Browned Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt
How to Make Brown Butter Cookies
Brown Butter Sugar Cookies
- Preheat the oven to 375°F. Add the white sugar and brown sugar to a large mixing bowl if using a hand mixer or in a large bowl of a stand mixer with the paddle attachment.
- Pour the cooled brown butter over the granulated sugar and brown sugar, and cream together.
- Add egg and vanilla extract and mix until the mixture turns a light shade of brown and has a creamy whipped texture. Scrape the sides of the bowl as needed, mixing all of the ingredients together.
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt, then gradually add these dry ingredients to the butter.
- Mix the cookie dough until the ingredients are evenly combined.
- Using a medium-sized #24 cookie scoop or about 3 tablespoons of cookie dough, scoop the cookie dough into cookie dough balls and place on an ungreased baking sheet or cookie sheet lined with parchment paper.
- Bake at 375 degrees for 8–10 minutes or until the edges are set and the top is no longer glossy. Remove from oven and allow to cool on a baking sheet for a minute.
- Then move the cookies to a wire rack to cool completely, or enjoy them warm with a cold glass of milk.
How To Brown Butter
Browning Butter is super simple, so if you've never done it before, here is a quick guide so that you can enjoy these simple cookies. For more information, tips, and instructions on how to brown butter, check out my easy, step-by-step Brown Butter guide!
- Start by melting cubed unsalted butter in a large or medium saucepan over medium heat. Using a larger saucepan will ensure it doesn't boil over.
- Stir continuously with a whisk or silicone spatula.
- The butter will begin to foam and then turn a golden-brown caramel color after around 5-7 minutes of cooking.
- Once browned, allow the butter to rest for about 5 minutes before transferring it to a heat-safe bowl.
FAQs
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days before baking. Just let it come to room temperature for about 30 minutes before scooping and baking.
The butter is properly browned when it has a deep caramel color, and you'll notice small brown bits at the bottom of the pan. It should also have a nutty aroma. Be careful not to burn it, as this can happen quickly.
Using unsalted butter allows you to have full control over the amount of salt in the cookie dough. However, if you only have salted butter, you can use it and slightly reduce the added salt amount.
Yes, this recipe can easily be doubled for larger batches. Just ensure your mixing bowl is large enough to accommodate the increased volume of ingredients.
Storage & Freezing
Storage: Store Brown Butter Sugar Cookies once they have cooled completely to room temperature. These cookies will fly off the plate because they are so good, but if you do happen to have any leftover, make sure to store them in an airtight container or use plastic wrap to keep them fresh. Cookies will last up to 1 week but are best if enjoyed within 2-3 days.
Freezing: Freeze in an airtight container for up to 3 months. Make sure to place parchment paper or wax paper between layers to prevent sticking together when frozen.
Substitutions & Variations
- If you're in a pinch, regular unsalted butter can be used instead of Browned Butter, but you'll miss out on the depth of flavor that brown butter offers. If using salted butter, you can reduce the added salt by half.
- You can substitute the sugar in this recipe with coconut sugar for a slightly healthier option, though it may alter the flavor slightly. Also, light brown sugar and dark brown sugar are interchangeable, with dark brown sugar offering a deeper molasses flavor, so use whichever you prefer.
- Almond extract can be used for a different flavor profile, but use less of it as it's stronger than vanilla.
- If you don't have baking soda, you can use triple the amount of baking powder as a substitute, though it may affect the texture slightly.
- For a gluten-free version, a gluten-free all-purpose flour blend can be used in a 1:1 ratio, but make sure it's a blend designed to substitute directly for all-purpose flour.
- This cookie base works well with various add-ins and extras such as chocolate chips, m&ms, chunks of candy bars, frosting, and sprinkles - get those creative juices flowing!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
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Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking. A tall mound of cookie dough will result in less spreading.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Test Batch.
It's a good idea to do a test batch with 1 or 2 balls of cookie dough to test oven temperature and time before baking an entire sheet.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Brown Butter Sugar Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Brown Butter Sugar Cookies Recipe
Ingredients
- ½ cup Butter Browned (See notes below)
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ¾ cups All Purpose Flour 180g
Instructions
Brown Butter Sugar Cookies
- Preheat the oven to 375°F. Add the white sugar and brown sugar to a large mixing bowl if using a hand mixer or in a large bowl of a stand mixer with the paddle attachment.
- Pour the cooled brown butter over the granulated sugar and brown sugar, and cream together.
- Add egg and vanilla extract and mix until the mixture turns a light shade of brown and has a creamy whipped texture. Scrape the sides of the bowl as needed, mixing all of the ingredients together.
- In a separate bowl combine All Purpose Flour, Baking Soda and Salt, then gradually add these dry ingredients to the butter.
- Mix the cookie dough until the ingredients are evenly combined.
- Using a medium-sized #24 cookie scoop or about 3 tablespoons of cookie dough, scoop the cookie dough into cookie dough balls and place on an ungreased baking sheet or cookie sheet lined with parchment paper.
- Bake at 375 degrees for 8–10 minutes or until the edges are set and the top is no longer glossy. Remove from oven and allow to cool on a baking sheet for a minute.
- Then move the cookies to a wire rack to cool completely, or enjoy them warm with a cold glass of milk.
How To Brown Butter
- Start by melting cubed unsalted butter in a large or medium saucepan over medium heat. Using a larger saucepan will ensure it doesn't boil over.
- Stir continuously with a whisk or silicone spatula.
- The butter will begin to foam and then turn a golden-brown caramel color after around 5-7 minutes of cooking.
- Once browned, allow the butter to rest for about 5 minutes before transferring it to a heat-safe bowl.
Notes
Storage
- Store: Store at room temperature in an airtight container or use plastic wrap to keep them fresh. Cookies will last up to 1 week but are best if enjoyed within 2-3 days.
- Freeze: Freeze in an airtight container for up to 3 months. Make sure to place parchment paper or wax paper between layers to prevent sticking together when frozen.
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