Brown Butter Sugar Cookies

4.55 from 11 votes

Brown Butter Sugar Cookies are soft and chewy in the centers with crispy edges. These are made with brown butter creating a nutty flavor for a true gourmet experience.

Course Dessert

Cuisine American

Keyword brown butter sugar cookies, chewy sugar cookies

Prep Time 25

Cook Time 12

Total Time 37

Servings cookies

Calories 242kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter - browned
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/2 teaspoon kosher salt

Instructions

Brown the butter:

Place the butter in a pan on the stove, over medium heat.
Let the butter melt, and when it starts sizzling, start stirring with a spatula.
Keep the heat at medium, and stir gently with a rubber spatula, keeping the butter moving in the pan.
After about 8-10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer and then remove the pan from the heat.
Pour the butter immediately into a bowl. You’ll see the brown specks in the butter.
Let the butter cool slightly.

Make the cookies:

Combine wet ingredients. To a medium bowl, combine the slightly cooled browned butter and both sugars. Use a hand mixer to cream together. Then add the eggs and vanilla and mix again.
1 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
Add dry ingredients. Add the dry ingredients to the bowl – the flour, salt, cream of tartar and baking soda. Mix until just combined.
2 1/3 cups all-purpose flour, 1/2 teaspoon kosher salt, 2 teaspoons cream of tartar, 2 teaspoons baking soda
Form cookie dough balls. Use a cookie scoop to form balls and place on a parchment lined pan.
Chill dough. Place the cookie balls in the refrigerator for at least two hours or overnight.
Bake. Preheat oven to 350 degrees. Bake the cookies (about 6 at a time) on large baking sheets prepared with pieces of parchment paper or silicone mats for about 12 minutes.
Cool. Let the cookies sit on the pan for about 5 minutes after baking. Then transfer to a wire rack to cool completely.

Notes

Brown butter takes a regular cookie and makes it gourmet. It creates a nutty aroma and flavor profile that is like no other, especially in a cookie.

STORE these amazing cookies in an airtight container on your countertop for up to three days.
FREEZE these cookies in freezer bags for two to three months.

Nutrition