Soft & Chewy Brown Butter Sugar Cookies
When that sweet craving hits but you want something with a bit more depth than a standard sugar cookie, these Brown Butter Sugar Cookies are the absolute gold standard. There is an undeniable magic that happens when you take the time to brown your butter; it transforms a simple dough into a rich, nutty, and sophisticated treat with hints of toasted caramel.
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Extra granulated sugar for rolling optional
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat. Whisk constantly as it bubbles and pops. Once the butter turns a deep golden brown and smells nutty, pour it into a large heat-proof bowl, making sure to get all the brown bits. Let cool for 10-15 minutes.
- Mix sugars: Add brown sugar and granulated sugar to the cooled butter. Whisk until well combined and no lumps remain.
- Add wet ingredients: Whisk in the egg and vanilla extract for about 1 minute until the mixture is glossy and slightly thickened.
- Incorporate dry ingredients: Stir in the flour, baking soda, and salt with a spatula until just combined. Do not over-mix.
- Chill: Refrigerate the dough for at least 30 minutes (up to 2 hours).
- Preheat: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop and Bake: Scoop 1.5-tablespoon sized balls of dough. Roll them in extra sugar if desired. Place 2 inches apart on the sheets.
- Bake: Bake for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.