Description
Brown Butter Sugar Cookies feature a delightful combination of chewy centers and crispy edges, enhanced by the rich, nutty flavor of browned butter. These classic American cookies are perfect for cookie lovers seeking a buttery, caramel-like twist with every bite.
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 unsalted butter in a light-colored pan over medium heat. Stir constantly with a rubber spatula as the butter melts, foams, and begins to brown. After about 5–6 minutes, when it turns golden with toasty milk solids, immediately remove from heat to prevent burning and pour into a heatproof bowl.
- Cool the Brown Butter: Place the bowl with browned butter in the fridge for 45 minutes or until it solidifies and reaches room temperature, halting the cooking process.
- Cream Butter and Sugars: In a large bowl, combine the cooled brown butter with granulated sugar and light brown sugar. Use an electric mixer on medium-high speed to cream for 2 minutes until lighter in color. Alternatively, whisk vigorously by hand for about 3 minutes.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract on medium speed until fully incorporated, scraping the bowl sides as needed.
- Incorporate Dry Ingredients: On low speed, mix in flour, baking soda, and fine salt until the dough comes together and is sticky.
- Scoop and Chill Dough: Scoop approximately 2 tablespoons of dough per cookie onto a parchment-lined dish to make 12 balls. Chill in the fridge for at least 1 hour or overnight to develop flavor.
- Preheat Oven: Set oven to 350°F (175°C) and line two baking pans with parchment paper or silicone mats.
- Coat and Arrange Cookies: Roll chilled dough balls in sanding sugar until fully coated. Place on prepared pans about 3 inches apart, 6 per pan. Bake one pan at a time, keeping the other chilled.
- Bake Cookies: Bake each pan for 11-13 minutes until edges just begin to brown.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for flavor development and to achieve the perfect texture.
- Use a light-colored pan for browning butter to better monitor the color change and avoid burning.
- Keep the second pan of dough chilled while baking the first to maintain dough consistency.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For additional flavor, consider adding a pinch of cinnamon or a sprinkle of sea salt on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
