Brown Butter Sugar Cookies are sure to impress with their rich, nutty flavor and their chewy, soft texture. This homemade sugar cookie recipe is incredibly easy to prepare, but totally guest-worthy at the same time!
Prep Time20 minutesminutes
Cook Time15 minutesminutes
Additional Time20 minutesminutes
Total Time55 minutesminutes
Ingredients
8tablespoons (1 stick)butter
1cupunbleached flour, plus 2 tablespoons
¼teaspoonbaking soda
⅛teaspoonbaking powder
½teaspoonsalt
1cup (plus 2 tablespoons)packed brown sugar
1large egg
2teaspoonsvanilla extract
2tablespoonsgranulated sugar
Instructions
Follow these steps to brown the 1 stick of butter: How to Brown Butter. Transfer butter to a large bowl and allow butter to cool for 10 minutes.
Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the remaining 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.
Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie
Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies are ready to come out when the edges have just turned a light golden brown. They will appear underdone in the center…but they will be fine after resting!
Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
Notes
Storage: Store these cookies in an airtight container at room temperature for up to a week. If you want to keep the cookies to stay extra soft and chewy, add a slice of bread to the container with the cookies. Replace the slice of bread every few days as it gets stale.Chilling The Dough: After some readers had some issues with flat cookies, I retested the recipe. I baked them immediately after rolling and they came out great. I also rolled some, put them in the fridge for 15 minutes, and then baked them…and those came out great too. If you are having issues, and you know your ingredients are fresh & your oven is the correct temp, try popping them in the fridge before baking.Don’t Overbake: These brown butter sugar cookies bake quickly. Be sure to keep a close eye on your oven and remove them from the oven as soon as the edges begin to brown. The center will still look undercooked but don’t worry – they’ll continue to bake after you remove them from the oven!