4.5 from 99 votes
Brown Butter Sugar Cookies
Brown Butter Sugar Cookies use butter browned until nutty and fragrant, folded into a classic sugar cookie batter with flour, baking powder, baking soda, and salt, then rolled in granulated sugar before baking. They develop a chewy texture with rich, caramel-like undertones from the browned butter, offering a warm twist on traditional sugar cookies.
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
Servings:
34
cookies
Calories:
137 kcal
Course:
Baked Goods
Cuisine:
American
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 egg large
- 1 tablespoon vanilla extract pure
- 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 3/4 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 1/2 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.
Cup of Yum
Notes
- Store cooled cookies in an airtight container for up to three days to maintain freshness.
- Baked cookies freeze well for up to three months; thaw at room temperature before serving.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
24mg
(8%)
Sodium
71mg
(3%)
Potassium
22mg
(0%)
Fiber
0.2g
(1%)
Sugar
13g
(26%)
Vitamin A
181IU
(4%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 34 cookies
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 71mg | 3% |
| Potassium | 22mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 181IU | 4% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.