Description
These Brown Butter Sugar Cookies feature a rich, nutty flavor achieved by browning the butter before combining it with sugar and classic cookie ingredients. The dough is chilled for stability, resulting in perfectly soft, chewy cookies with lightly crisped edges. Optional sprinkles add a festive touch, making these treats ideal for any occasion.
Ingredients
Scale
Brown Butter Sugar Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, at room temperature
- 2 cups + 2 Tbsp (265g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Optional Decoration
- Sprinkles
Instructions
- Brown the Butter: Slice the unsalted butter into pieces and place them in a light-colored skillet. Melt over medium heat, whisking occasionally, until the butter turns a rich golden brown and emits a nutty aroma, about 5-8 minutes. Remove from heat and let it cool for 5 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars with Browned Butter: Add granulated sugar and light brown sugar to the cooled browned butter. Beat until just combined; the mixture may appear slightly grainy, which is normal.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the sugar and butter mixture. Mix until fully combined; the batter will not look completely smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture. Stir gently until no dry flour remains and the dough becomes thick. Avoid overmixing to keep the cookies tender.
- Form and Chill Dough: Roll the dough into 1 tablespoon-sized balls. Optionally, dip the dough balls into sprinkles for decoration. Arrange the dough balls on a tray and refrigerate for 30 minutes to help cookies hold their shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the chilled dough balls onto baking sheets spaced apart. Bake for 12-13 minutes until the edges are lightly browned. Cookies may appear soft when removed but will firm up upon cooling on a wire rack.
Notes
- Use a light-colored skillet for browning butter to better monitor the color change.
- Don’t skip chilling the dough; it helps maintain cookie shape and texture.
- Cookies may seem soft right out of the oven but will firm as they cool.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Optional sprinkles add festive decoration but can be omitted for a classic cookie.
