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Brown Butter Sugar Cookies

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These brown butter sugar cookies are chewy in the center, crisp at the edges, and packed with a deep, caramel-like flavor thanks to nutty browned butter. Quick and easy to make, they’re perfect for any occasion and sure to become a family favorite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • Optional: Turbinado sugar or extra granulated sugar, for rolling

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and then starts to brown. Watch for golden bits on the bottom and a nutty aroma (about 5-7 minutes). Remove immediately once the color deepens and pour into a heatproof bowl. Cool for 10 minutes.
  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat with a mixer for 2-3 minutes until light and fluffy.
  4. Add the egg, egg yolk, and vanilla extract to the sugar-butter mix. Beat until smooth, about 30 seconds. Scrape the bowl as needed.
  5. Add dry ingredients in two additions, mixing just until the flour disappears. Do not over-mix. The dough will be soft but scoopable. If very sticky, chill for 15 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 1.5-tablespoon balls (about 30g each), rolling each in extra sugar or turbinado sugar if desired. Place 2 inches apart on baking sheets.
  7. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers look just set. Rotate the pan halfway for even baking.
  8. Let cookies cool on the baking sheet for 2 minutes. Transfer carefully to a wire rack to finish cooling. Cookies will firm up as they cool but stay chewy inside.

Notes

For extra flavor, brown the butter an extra minute but watch closely to avoid burning. Chilling the dough is optional but helps with thicker cookies and richer flavor. Rolling dough balls in coarse sugar adds sparkle and crunch. The dough can be made ahead and chilled for up to 48 hours. For gluten-free, use a 1:1 gluten-free flour blend. Cookies freeze well baked or unbaked.

Nutrition

Keywords: brown butter sugar cookies, chewy sugar cookies, easy sugar cookies, homemade cookies, nutty cookies, bakery style cookies, holiday cookies, bake sale cookies

Find it online: https://hungermind.com/brown-butter-sugar-cookies-recipe-easy-chewy-homemade-treats/