Brown Butter Sugar Cookies
These brown butter sugar cookies have soft, chewy centers, & crispy edges and are packed with delicious, nutty brown butter flavor.
Oh boy! These little beauties are addictive so be warned! I recently had a craving for simple sugar cookies but then stumbled upon this easy recipe for brown butter sugar cookies on Two Peas and Their Pod and had to make them instead! The tasty cookies were easy to make and my whole family loved them.
Brown Butter Sugar Cookies
Ingredients:
- 1 cup unsalted butter, cut into tablespoon pieces
- 2½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cups white sugar
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- ⅓ cup white sugar, for rolling cookies in
How to Make Brown Butter Sugar Cookies
Brown the butter by placing it in a medium saucepan over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes, but will start to burn quickly so keep an eye on it! Scrape the browned butter into a bowl and place in the refrigerator until the butter sets up, to be soft (not solid), approximately 35-45 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Make the cookie dough, by whisking the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
Using a hand mixer (or stand mixer), beat the browned butter and 1 3/4 cups of sugar in a large bowl, until fluffy, scraping down the sides occasionally.
Add the eggs and vanilla extract; beat until creamy and well combined.
Stir in the dry ingredients until just combined.
Roll the cookies in sugar, by putting the remaining 1/3 cup of sugar in a small bowl. Using a 1 1/2 tablespoon scoop, form the dough into balls. Roll each ball in the sugar until evenly coated then place on the prepared baking sheet, about 2 inches apart.
Bake the cookies in the oven for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Side Note: Don’t overbake 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 before transferring the cookies to a cooling rack to cool completely. Serve and enjoy.
Equipment
Ingredients
- 1 cup unsalted butter cut into tablespoon pieces
- 2½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¾ cups white sugar
- 2 large eggs room temperature
- 1 tbsp pure vanilla extract
- ⅓ cup white sugar for rolling cookies in
Instructions
- Brown the butter by placing it in a medium saucepan over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes, but it can start to burn quickly so keep an eye on it! Scrape the browned butter into a bowl and place in the refrigerator until the butter sets up to be soft (not solid), approximately 35-45 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Make the cookie dough, by whisking the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Using a hand mixer (or stand mixer), beat the browned butter and 1 3/4 cups of sugar in a large bowl, until fluffy, scraping down the sides occasionally.
- Add the eggs and vanilla extract; beat until creamy and well combined.
- Stir in the dry ingredients until just combined.
- Roll the cookies in sugar, by putting the remaining 1/4 cup of sugar in a small bowl. Using a 1½ tablespoon scoop, form the dough into balls. Roll each ball in the sugar until evenly coated then place on the prepared baking sheet, about 2 inches apart.
- Bake the cookies in the oven for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Side Note: Don’t overbake 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 before transferring the cookies to a cooling rack to cool completely. Serve and enjoy.
They look bakery perfect!
My husband would love these cookies.