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–+ servings
Brown Butter Sugar Cookies
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Brown Butter Sugar Cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Cooling the brown butter: 30 minutes
Total Time 50 minutes
Servings 30 Cookies +/-
Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

  • Medium Saucepan
  • Baking Sheet
  • Hand Mixer or Stand Mixer

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.