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Browned Butter Sugar Cookies are irresistibly thick and chewy with rich flavor, thanks to the addition of browned butter. Even more delicious than the classic, and there’s no need to chill the dough!
Reasons You’ll Love These Cookies
- Incredible flavor: Browned butter adds a depth of flavor you can’t find in your average sugar cookie recipe. The toasty, nutty taste is beyond delicious!
- Amazing texture: These are true ‘soft-batch’ cookies with sugary, crinkly tops that are thick, chewy, and soft for days. You’re going to be obsessed!
- Great for any occasion: Everyone loves a good sugar cookie! Bring these to your next party or potluck, or leave a couple out for Santa on Christmas Eve!
Ingredients to Make Browned Butter Sugar Cookies
This browned butter sugar cookie recipe requires the same basic ingredients as most cookie recipes. A few extras I like to include to really take this sweet treat to the next level are an egg yolk for major chewiness, cornstarch for a soft texture, and, of course, brown butter for a richer flavor. You can find the measurements below in the recipe card.
- Butter: Browning unsalted butter makes these cookies extra special and enhances the flavor.
- Granulated Sugar: This adds sweetness to the dough and we’re rolling the dough balls in extra sugar to achieve perfect crispy edges!
- Dark Brown Sugar: Adds a warm caramel taste and extra sweetness and creates a chewy texture.
- Egg & Egg Yolk: The egg will help bind the dough together, and the yolk adds chewiness.
- Vanilla: Enhances the warm, sweet flavor. You can use pure vanilla extract or vanilla paste.
- Flour: Use all-purpose flour for the best soft and tender crumb.
- Cornstarch: My secret ingredient for wonderfully pillowy, soft, and thick cookies.
- Baking Powder: Helps these rise and bake properly.
- Salt: Balances the sweetness and brings all the flavors together.
How to Make This Brown Butter Cookie Recipe
The key to these cookies is the rich flavor of brown butter. If you’ve never browned butter before, it can seem intimidating, but it’s easier than you think! Follow these simple steps, and you’ll want to add browned butter to all of your cookie recipes! Try my browned butter chocolate chip cookies next!
- Brown the Butter: Add the butter to a medium saucepan and cook over medium heat for 6-8 minutes, until the butter has melted and turns foamy and fragrant. Keep a close eye on it, as the browning happens quite rapidly towards the end of 6-8 minutes. Remove the butter to a small bowl and let it cool to room temperature.
- Beat: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the browned butter, granulated sugar, and brown sugar to a large bowl and beat on high speed with a hand mixer or a stand mixer fitted with the paddle attachment until well combined, about 2-3 minutes.
- Beat: Add the egg, egg yolk, and vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine: In a separate bowl, sift or whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined.
- Roll Dough Balls: Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the cookie dough, then roll them into uniform balls with your hands. Roll each ball of dough in a small bowl with ¼ cup of granulated sugar until fully coated.
- Bake: Place the dough on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes until the edges have set, but the centers still look quite underbaked. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack to finish cooling, as this will continue the baking process.
Browned Butter Sugar Cookie Tips and Variations
Here are some of my top tips for browned butter sugar cookies that are perfectly baked and taste fantastic every time!
- Use Unsalted Butter: For better flavor, use unsalted butter since the salt in salted butter varies by brand and can concentrate in the browned bits, affecting taste. Add salt to taste instead.
- Be Patient and Keep Watch: The butter takes a little while to brown, but it does quickly. Keep a close eye on it, even if you think it’s not doing anything.
- Change Up the Extract: Try adding ¼-½ teaspoon of almond or maple extract to the dough in addition to the vanilla to give a little variation to these cookies.
- Roll in Cinnamon Sugar: Add ½ teaspoon of ground cinnamon to the sugar for rolling the cookie dough to give these cookies a more snickerdoodle-like flavor.
- Don’t Overbake: Take the cookies out when the edges are just set. They’ll look underbaked, but don’t worry—they’ll finish cooking as they cool. Overbaking will leave you with crumbly cookies instead of soft, fluffy ones.
Freezing and Storing Sugar Cookies
- Make Ahead Browned Butter: You can make browned butter up to 5 days ahead and store it in an airtight container in the fridge. When ready, gently melt in the microwave or on the stovetop, and let it reach room temperature before adding to your cookie dough.
- Make Ahead Cookie Dough: You can prep the cookie dough up to 3 days ahead. Scoop it into portions and store in an airtight container in the fridge, but wait to roll in sugar—refrigerating makes it weep. Let the dough come to room temp before baking, or just add 1-2 minutes if baking chilled.
- Freezing Cookie Dough: You can freeze the scooped cookie dough (before rolling in sugar) for up to 3 months in an airtight container or freezer bag. Thaw in the fridge before baking. Either let it come to room temp or add 1-2 minutes of bake time if baking chilled.
- Storing Leftover Cookies: Baked cookies can be stored in an airtight container at room temperature for up to 5 days. I don’t recommend freezing these cookies after being baked, as the sugar coating will begin to weep.
More Cookie Recipes
There’s just nothing like biting into a sweet, homemade cookie! Here are some of my other tried and true cookie recipes that your friends and family are sure to enjoy. They’re all so delightful! You can find my full list of cookie recipes here!
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Add the butter to a medium saucepan and cook over medium heat for 6-8 minutes, until it has melted and turned foamy and fragrant. Keep a close eye on it, as the browning happens quite rapidly towards the end of 6-8 minutes. Transfer the butter to a small bowl and let it cool to room temperature.
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Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
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Add the browned butter, granulated sugar, and brown sugar to a large bowl and beat on high speed with a hand mixer or a stand mixer fitted with the paddle attachment until well combined, about 2-3 minutes.
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Add the egg, egg yolk, and vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed.
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In a separate bowl, sift or whisk together the flour, cornstarch, baking powder, and salt.
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Add the flour mixture to the butter mixture and mix until combined.
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Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the cookie dough, then roll them into uniform balls with your hands. Roll each ball of dough in a small bowl with ¼ cup of granulated sugar until fully coated.
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Place the dough on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, until the edges have set but the centers still look quite underbaked. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack to finish cooling, as this will continue the baking process.
Calories: 163kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 55mgPotassium: 44mgFiber: 0.3gSugar: 12gVitamin A: 257IUCalcium: 18mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
