Description
These Brown Butter Sugar Cookies combine the rich, nutty flavor of browned butter with classic sugar cookie sweetness. Perfectly chewy with a subtle caramel undertone, these cookies are elevated by the toasty aroma of browned butter. Easy to prepare and great for any occasion, they can also be decorated with sprinkles for a festive touch.
Ingredients
Scale
Butter and Sugars
- 1 cup (16 Tbsp; 226g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
Dry Ingredients
- 2 cups + 2 Tbsp (265g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Optional
- Sprinkles (optional, for decoration)
Instructions
- Brown the Butter: Slice unsalted butter into pieces and place in a light-colored skillet over medium heat. Whisk occasionally as it melts and browns, turning a rich golden color and releasing a nutty aroma, about 5 to 8 minutes. Remove from heat and let cool for 5 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars and Brown Butter: Add granulated and light brown sugars to the cooled brown butter. Beat them together until just combined; it’s normal if the mixture looks slightly grainy at this stage.
- Add Egg and Vanilla: Stir in the large egg and vanilla extract into the sugar and butter mixture. Mix until fully incorporated, even if the batter is not completely smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Gently stir until no dry flour remains and the dough becomes thick. Avoid overmixing to keep the cookies tender.
- Form and Chill Dough: Roll the dough into 1 tablespoon-sized balls. Optionally, dip each ball in sprinkles for decoration. Place the dough balls on a tray and refrigerate for 30 minutes to help them maintain their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on baking sheets spaced apart. Bake for 12 to 13 minutes until the edges are lightly browned. The cookies might seem soft when removed but will firm up as they cool on a rack.
Notes
- Chilling the dough is crucial to prevent cookies from spreading too much during baking.
- Using room temperature butter and egg helps achieve an even batter consistency.
- Brown butter adds a deeper, nuttier flavor compared to regular butter.
- Cookies may appear underbaked when taken out of the oven but will set as they cool.
- Sprinkles are optional but great for adding color and a festive touch.
- Store cookies in an airtight container at room temperature for up to 5 days.
