Description
These Brown Butter Sugar Cookies bake up with chewy centers and crispy edges, delivering a rich, nutty flavor from the browned butter. Perfect for cookie lovers who enjoy a deep, caramelized butter taste in their sweet treats.
Ingredients
Brown Butter Sugar Cookies
- 1/2 cup unsalted butter, cut into 1 Tbsp-size pieces (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup packed light brown sugar (50g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 1 cup all-purpose flour (125g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp fine salt (3g)
- White sanding sugar or additional granulated sugar for rolling
Instructions
- Brown the Butter: Place the unsalted butter in a light-colored pan over medium heat. Stir constantly with a rubber spatula as it melts and begins to foam. Cook for about 5–6 minutes until the butter turns golden brown with a nutty aroma. Immediately remove from heat and transfer to a heatproof bowl to stop cooking.
- Cool the Brown Butter: Place the bowl in the refrigerator for about 45 minutes, or until the butter solidifies and reaches room temperature.
- Cream Butter and Sugars: In a large bowl, combine the cooled brown butter with granulated sugar and light brown sugar. Use an electric hand mixer on medium speed for 2 minutes until the mixture lightens in color. Alternatively, whisk vigorously by hand for 3 minutes.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract on medium speed until fully combined. Scrape the bowl sides to ensure even mixing.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and fine salt to the wet ingredients. Mix on low speed until just combined, resulting in a sticky dough.
- Scoop and Chill Dough: Using about 2 tablespoons of dough per cookie, form 12 dough balls and place them on a parchment-lined dish. Refrigerate for at least 1 hour or overnight to enhance flavor development.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking pans with parchment paper or silicone mats.
- Coat and Arrange Dough: Remove dough from fridge and roll each ball in sanding sugar or granulated sugar until fully coated. Arrange 6 dough balls per pan, spacing them about 3 inches apart. Bake one pan at a time, keeping the second pan refrigerated.
- Bake Cookies: Bake for 11-13 minutes until edges begin to brown and cookies are set but centers remain chewy. Then bake the second pan using the same method.
- Cool Cookies: Let the cookies cool on the baking pans for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown the butter carefully to avoid burning; removing it from heat immediately is key.
- Chilling the dough overnight improves texture and flavor for best results.
- You can use vanilla bean paste for a more intense vanilla flavor.
- Ensure your egg is at room temperature to blend smoothly into the batter.
- Spacing cookies about 3 inches apart allows them to spread evenly while baking.
- Using sanding sugar for rolling adds a delightful crunch and a bit of sparkle to your cookies.
