Brown Butter Sugar Cookies
Published on November 27, 2023
Quick Summary
Brown Butter Sugar Cookies- the brown butter makes these easy sugar cookies extra special! The cookies are soft, chewy, and SO delicious!
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Pin ItI love making all kinds of cookies. That is why I wrote a cookie cookbook. I enjoy chocolate chip, peanut butter, oatmeal, snickerdoodles, and molasses just to name a few. I also love making classic sugar cookies, my easy sugar cookie recipe is definitely a favorite.
But now I have a new favorite sugar cookie, these Brown Butter Sugar Cookies are incredible! The brown butter makes them extra special.
The cookies are soft, chewy, sweet, and have a hint of nutty brown butter. They are the perfect cookie for the holidays or any day.
Table of Contents
Ingredients
- Butter– use unsalted butter and cut it into tablespoon pieces so it is easier to brown.
- Flour– use all-purpose flour, when measuring, fluff, spoon, and level. Never pack flour into the measuring cup.
- Baking soda
- Baking powder
- Salt- I use kosher salt.
- Granulated sugar– to sweeten the cookies. You will also need extra sugar for rolling the cookies.
- Eggs– always use large eggs.
- Vanilla extract– I use one tablespoon for maximum vanilla flavor.
How to Make Brown Butter Sugar Cookies
*Scroll down for the full recipe with ingredients and instructions.*
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla extract; mix until well combined.
- Add the dry ingredients and mix on low until just combined.
- Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated.
- Place on the prepared baking sheet, about 2-inches apart.
- Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t over bake or the cookies won’t be soft and chewy.
- Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
How to Store & Freeze
Store cooled cookies in an airtight container on the counter for up to 3 days.
You can freeze the cookie dough balls BEFORE baking and you can freeze the baked cookies! I always love having a well stocked freezer.
- To freeze the cookie dough: Roll the sugar cookies into balls and place on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to thaw first, just add a couple of minutes to the baking time.
- To freeze baked cookies: Make sure the cookies are completely cooled. Place in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, you can put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen.
More Cookie Recipes
- Easy Sugar Cookies
- Brown Butter Salted Caramel Snickerdoodles
- Brown Butter Chocolate Chip Cookies
- Snickerdoodle Cookies
- Peanut Butter Cookies
- Oatmeal Cookies
Find MORE cookie recipes HERE and in my cookie cookbook, Let’s Eat Cookies!
Brown Butter Sugar Cookies
Ingredients
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup granulated sugar, for rolling cookies in
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
- Add the eggs and vanilla extract; mix until well combined.
- Add the dry ingredients and mix on low until just combined.
- Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
- Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t over bake or the cookies won’t be soft and chewy.
- Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Can this recipe be made with gluten free flour?
You can try your favorite all purpose gf flour. I like Cup4Cup.
These cookies are so good! Mine spread quite a bit and aren’t super soft- what did I do wrong?
Was your butter too warm? Did you over bake?