Brown Butter Sugar Cookies

5 from 1 vote

Brown Butter Sugar Cookies

You must try these Brown Butter Sugar Cookies if you're a cookie lover. The combination of brown butter and sugar creates a rich and irresistible flavor. With simple ingredients, they can be enjoyed alone or with variations. They'll quickly become a household favorite.

Prep Time5

Cook Time22

Total Time27

Course: Dessert, Snack

Cuisine: American

Servings: -30 tablespoon size cookies

Calories: 148kcal

Author: Maureen Celestine

Equipment

stand mixer or hand mixer
baking sheet

Ingredients

1 cup unsalted butter (2 sticks)
1 cup brown sugar plus more for rolling
½ cup granulated sugar plus more for rolling
1 large egg plus 1 egg yolk room temperature
½ tablespoon pure vanilla extract
2 ⅓ cups all-purpose flour spooned and leveled (about 307g)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon fine sea salt

Sugar roll to coat the cookies (optional)

¼ cup brown or granulated sugar
¼ cup sanding sugar or sprinkles

Instructions

In a small, heavy-bottom saucepan, melt the butter over medium heat. Once melted, continue to cook the butter, stirring occasionally, until it turns a golden brown color. This should take about 8-10 minutes. Be careful not to burn the butter. (depending on the type of pan used).
1 cup unsalted butter
Remove the saucepan from the heat then pour the butter into a heat-safe bowl and allow it to cool. I usually place it in the refrigerator to quicken the process. You still want it soft to the touch but slightly solid.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine the granulated sugar, brown sugar, and cooled brown butter in a large mixing bowl. Mix until well combined. The mixture should be smooth and creamy.
1 cup brown sugar, ½ cup granulated sugar
Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are evenly distributed throughout the mixture. Then, stir in the vanilla extract.
1 large egg plus 1 egg yolk, ½ tablespoon pure vanilla extract
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix as this can result in tough cookies.
2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground nutmeg, ½ teaspoon fine sea salt
Using a large cookie scoop (about 3 tablespoons) or a tablespoon scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2-3 inches apart.
(This allows the cookies to spread as they bake without touching each other).
Place the extra sugar in a shallow bowl, then roll each cookie ball in the sugar until it’s fully coated.
¼ cup brown or granulated sugar, ¼ cup sanding sugar or sprinkles
Bake the cookies for 6 minutes, then gently press down with the bottom of a glass. Continue baking for another 5-6 minutes or until the edges start to brown. The centers may still be slightly soft but will firm up as the cookies cool. This results in a cookie with a soft and chewy center and a slightly crispy edge.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This allows the cookies to finish cooking from the residual heat and makes them easier to remove from the baking sheet.

Notes

Use a kitchen scale to measure flour for cookies for the best results. If you don't have one, use a spoon to scoop flour into a measuring cup and level it off with a knife.
I used a tablespoon per ball; you can use a larger size if you prefer.
Press the sides of the cookie to check its doneness. If it bounces back, it will be chewy. If it's slightly crispy, the center will be soft. If it turns brown and doesn't bounce back, it will be slightly crunchy but still soft.

Nutrition