Brown Butter Sugar Cookies
These browned butter sugar cookies are the perfect combination of soft and chewy with crunchy, sugary tops. This recipe elevates the traditional sugar cookie by incorporating rich, nutty brown butter, which perfectly compliments their sweet and tender crumb. With their crisp, sugary edges and soft, chewy centers, these cookies are ideal for any occasion, whether enjoyed with a cup of tea or as a comforting snack.
Hey there, and welcome back, friends.
You are in for a sweet treat!
Who doesn’t love a sugar cookie?
I felt inspired and took sugar cookies to the next level using brown butter and then I made them even more special by adding a crunchy sugary top!
I know most people think of sugar cookies as plain with colorful frosting for special events and I have many sugar cookie recipes that are perfect for those special events but these cookies are more for everyday snacking.
This is a recipe for sugar cookies that can be enjoyed anytime. They might become your favorite cookie to enjoy with a cup of coffee or tea.
Let’s talk more about this recipe. I love using brown butter in recipes instead of regular butter because browning butter gives it this fun nutty flavor. You need to try it. It transforms regular cookies into fancy browned butter cookies!
The cookies have an unforgettable soft chewy center with crisp edges that make a great sugar cookie.
They are perfectly tender but don’t fall apart. They melt in your mouth! Even though we used browned butter, we let it cool again in the fridge before mixing our cookie dough with it, which gives us tender browned butter sugar cookies.
I can’t get enough of the crunchy sugary topping! It gives these cookies a fun texture and it looks so beautiful. You can always use sprinkles, or leave the topping plan and frost them but I love the special added touch of the sanding sugar.
Ingredients
- unsalted butter
- all-purpose flour
- salt
- baking soda
- granulated sugar
- brown sugar
- an egg + an egg yolk
- vanilla extract
- sanding sugar or sprinkles
How to Make Brown Butter Sugar Cookies
Start by browning the butter. Roughly dice the butter and add it to a large skillet or saucepan that is lighter in color. The lighter color will help to tell when the butter has properly browned. Set the skillet over medium heat.
Once the butter has fully melted, whisk it every minute until the bits on the bottom of the pan turn brown and it smells nutty. This will take a few minutes.
Transfer the butter to a heat-safe bowl and set it aside to come to room temperature. Once it reaches room temperature, it will solidify but still be soft. This will take a few hours.
Once the brown butter has reached room temperature, preheat the oven and line 2 or 3 large baking sheets with parchment paper.
Whisk together the flour, salt, and baking soda in a medium-sized bowl and set aside.
Add the cooled brown butter to the bowl of a stand mixer along with the granulated sugar and brown sugar. Beat for a few minutes until fluffy and lighter in color, scraping down the sides and bottom of the bowl as needed.
Add the egg, egg yolk, and vanilla and mix well for about a minute. With the mixer on low, slowly add the dry ingredients. Mix until just combined and there are no longer pockets of flour visible.
Put the sanding sugar or sprinkles in a small bowl. Then, use a 1-ounce cookie scoop to scoop up portions of the dough.
Roll the dough into a ball in your hands. Dip the tops of the balls into the sprinkles until they are evenly coated. Place them at least 2-inches apart on a parchment-lined baking sheet with the sprinkles facing up.
Bake the cookies in the preheated oven on the center rack until the edges are just set.
Cool the cookies on the sheet for a few minutes before moving to a rack to cool completely.
How to Store
Store these cooled brown butter sugar cookies in an airtight container at room temperature for up to 2 months or in the freezer for up to 3 months.
More Cookie Recipes
- Butterscotch Pretzel Chocolate Chip Cookies
- Cinnamon Pecan Shortbread Cookies
- Peanut Butter Blossom Cookies
- Chocolate Brownie Cookies
- S’mores Chocolate Chip Cookies
What do you think of this amazing brown butter sugar cookie recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Brown Butter Sugar Cookie Recipe
Can I cut these into shapes instead of rolling them into balls? No, this recipe is not formulated to be a roll out cookie dough. It’s best suited for rolling the dough into balls.
Can I skip the sprinkles and frost these instead? Yes, you can frost these instead of using sprinkles. Since the tops crack as they bake, I recommend using a thicker frosting on top to ensure a smooth texture.
Recipe Tips
- During the brown butter process, make sure to keep an eye on the butter once it has fully melted. The white solids will settle on top then the butter will start to bubble and simmer. Keep a close eye on it once it begins to foam and the scent starts to change. You want to remove the butter from the heat as soon as the bits on the bottom of the pan turn brown and the butter smells nutty.
- To save some time, make the brown butter the night before you want to bake the cookies so it can sit out and come to room temperature overnight.
- If you don’t have a 1-ounce cookie scoop, use a tablespoon measuring spoon to measure out 2 tablespoon-sized portions of the dough instead.
- Resist the urge to overbake these. Bake the cookies just long enough for the edges to set, which will ensure a soft and chewy texture.
Browned Butter Sugar Cookies
These brown butter sugar cookies are the perfect combination of soft and chewy with crunchy, sugary tops. This recipe elevates the traditional sugar cookie by incorporating rich, nutty brown butter which perfectly complements their sweet and tender crumb.
Ingredients
- 2 sticks (1 cup) unsalted butter
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup sanding sugar or sprinkles
Instructions
- Start by browning the butter. Roughly dice the butter and add it to a large skillet or saucepan that is lighter in color. The lighter color will help to tell when the butter has properly browned. Set the skillet over medium heat. Once the butter has fully melted, whisk it every minute until the bits on the bottom of the pan turn brown and it smells nutty. This will take about 5-8 minutes. Transfer the butter to a heat-safe bowl and set it aside to come to room temperature. Once it reaches room temperature, it will solidify but still be soft. This will take about 2-3 hours.
- Once the brown butter has reached room temperature, preheat the oven to 350 degrees and line 2 or 3 large baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda in a medium-sized bowl and set aside.
- Add the cooled brown butter to the bowl of a stand mixer along with the granulated sugar and brown sugar. Beat for 2-3 minutes until fluffy and lighter in color, scraping down the sides and bottom of the bowl as needed. Add the egg, egg yolk, and vanilla and mix well for about 1 minute. With the mixer on low, slowly add the dry ingredients. Mix until just combined and there are no longer pockets of flour visible.
- Put the sanding sugar or sprinkles in a small bowl. Then, use a 1-ounce cookie scoop to scoop up portions of the dough. Roll the dough into a ball in your hands. Dip the tops of the balls into the sprinkles until they are evenly coated. Place them at least 2-inches apart on a parchment lined baking sheet with the sprinkles facing up. Bake the cookies in the preheated oven on the center rack for 10-12 minutes or until the edges are just set. Cool the cookies on the sheet for 10 minutes before moving to a rack to cool completely.
Notes
- You can make the brown butter the night before to save some time. Allow it to sit out loosely covered with a clean kitchen towel until you’re ready to use it the next day.
- Since these cookies spread quite a bit during baking, you’ll need to divide them across 3 different baking sheets. If you only have 1 baking sheet, you can bake one batch at a time, allowing the baking sheet to cool slightly before moving on to the next batch.
- I do not recommend cutting these cookies into shapes instead of rolling them into balls. This recipe is not formulated to be a roll-out cookie dough. It’s best suited for rolling the dough into balls.
- You can skip the sanding sugar or sprinkles and frost them. Since the tops crack as they bake, I recommend using a thicker frosting on top to ensure a smooth texture.
- During the brown butter process, make sure to keep an eye on the butter once it has fully melted. The white solids will settle on top then the butter will start to bubble and simmer. Keep a close eye on it once it begins to foam and the scent starts to change. You want to remove the butter from the heat as soon as the bits on the bottom of the pan turn brown and the butter smells nutty.
- If you don’t have a 1-ounce cookie scoop, use a tablespoon measuring spoon to measure out 2 tablespoon-sized portions of the dough instead.
- Resist the urge to overbake these. Bake the cookies just long enough for the edges to set, ensuring a soft and chewy texture.
Recommended Products
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Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
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Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 109mgCarbohydrates: 24gFiber: 0gSugar: 14gProtein: 2g