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–+ servings

Brown Butter Sugar Cookies

Transform your sugar cookies with the rich, nutty flavor of brown butter. These cookies are soft and chewy in the center with perfectly crisp edges. A simple technique elevates this classic recipe into something truly special and gourmet.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted butter (226g)
  • 1 ½ cups Granulated sugar (300g), plus more for rolling
  • 1 Large egg at room temperature
  • 1 Large egg yolk at room temperature
  • 2 teaspoons Vanilla extract
  • 2 ½ cups All-purpose flour (300g)
  • 1 teaspoon Baking soda
  • ½ teaspoon Cream of tartar
  • ½ teaspoon Salt

Equipment

  • Light-colored saucepan
  • - Mixing bowls
  • - Whisk
  • Cookie Scoop
  • Baking sheets
  • Parchment paper

Method
 

  1. Brown the butter in a light-colored saucepan over medium heat. Swirl occasionally until golden brown specks form and nutty aroma develops. Remove from heat and pour into a bowl. Cool for 15-20 minutes.
  2. Add granulated sugar to the cooled brown butter and whisk until combined. Add egg, egg yolk, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt.
  4. Gradually add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
  5. Roll dough into balls using a cookie scoop (about 1.5 tablespoons). Roll in granulated sugar until generously coated.
  6. Place on parchment-lined baking sheet, spacing 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers still soft.
  7. Cool on baking sheet for 5 minutes before transferring to wire rack.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 95mgPotassium: 25mgSugar: 12gVitamin A: 50IUCalcium: 10mgIron: 1mg

Notes

For best results, use a light-colored pan to monitor the browning process. Room temperature eggs are essential for proper emulsion. Store cookies in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
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