Brown Butter Cookies
by Sommer Collier — last updated on May 12, 2025 
These Brown Butter Cookies are incredibly soft, chewy and packed with rich nutty flavors thanks to the caramelized brown butter.
Get Ready To Bake These Brown Butter Cookies On Repeat
You guys…There are no words for just how intensely buttery and decadent these cookies are.
I’m pretty darn proud of my classic “white” sugar cookies, but these Brown Butter Sugar Cookies definitely give the former a run for its money.
The secret to these totally addictive cookies is the brown sugar and brown butter combo, which makes for a richness and depth of flavor that is not usually found in a simple cookie recipe.
Sommer’s Recipe Notes
Trust me when I say that these chewy Brown Butter Cookies will take your cookie game to the next level! They’re the type of treat that needs to be locked in a cookie jar, because otherwise…well, they’ll disappear in a matter of time.
Why You’ll Love These Brown Butter Cookies
- Intense flavors – The brown butter gives these cookies a bold and rich caramelized flavor that you won’t find elsewhere.
- Easy to make – All you need to do is brown, mix, scoop and bake, and presto, you’re ready!
- Customizable – Mix in your favorites like chocolate chips, caramel pieces or nuts.
These cookies are a major crowd pleaser, so make sure to make enough of these no-fuss decadent sweets.
Ingredients and Tips
- Dry ingredients – You’ll need sifted all-purpose flour, baking powder, a pinch of salt and packed brown sugar, either dark or light works.
- Butter – Use three sticks of unsalted butter.
- Eggs – You’ll need large eggs at room temperature.
- Vanilla extract – Go for a high-quality vanilla extract.
Recipe Variations and Dietary Swaps
- Chocolate chips – Fold into the flour mixture some dark, milk or white chocolate chips for a gooey chocolatey twist.
- Cinnamon – Sprinkle in ground cinnamon to make a version that will remind you of Snickerdoodles!
- Nuts – Add your favorite chopped nuts like walnuts, hazelnuts or pecans for a crunchy texture.
- Gluten-free – Use a gluten-free flour instead of regular flour.
- Dairy-free – Replace the butter with a plant-based version.
- Egg-free – Swap eggs with a flax-egg combo of ground flax and water.
How To Make Brown Butter Cookies
This Brown Butter Sugar Cookie Recipe is utterly divine. Soft, tender, ultra-rich, undeniably addictive, and most definitely on the list for my cookie exchange next year.
Find the full Brown Butter Cookies recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Keep in an airtight container at room temperature for up to 2 weeks.
- Freezing Dough – Freeze the scooped balls of dough and then place in a freezer-safe bag for up to 3 months. You can bake these straight from frozen.
Serving Suggestions
These Brown Butter Cookies are the perfect treat for an afternoon pickup and the best fix for your sweet tooth craving.
Enjoy these alongside a hot cup of tea or coffee, or dipped in milk. You can also turn these into ice cream sandwiches with a generous layer of vanilla ice cream in between each cookie.
Crumble these onto ice cream sundaes or Greek yogurt for a decadent twist.
Frequently Asked Questions
Keep an eye on the butter while browning it! The butter will turn brown very fast, so make sure you keep an eye on it and take it off once it starts to turn an amber color and smells nutty and caramel-y!
If you don’t have a cookie scoop, use a spoon to ensure that you get cookie dough balls that are all very similar in size! This will ensure that the cookies are all done at the same time.
Cookies with brown butter can be made with either light or dark brown sugar! The cookies in the photos were made with light brown sugar. However, we’ve made them with dark brown sugar for an even richer flavor. Your call!
Brown butter is plain butter that has been simmered on the stovetop until brown. As the butter simmers, the milk protein particles separate and sink to the bottom of the pan. These particles are what are actually turning brown.
Allow the butter to simmer until the particles at the bottom are a deep teddy bear brown, then turn off the heat. The butter should smell rich and nutty, but not burnt.
Some people remove the protein particles for “clarified” brown butter, but I think leaving them in adds so much more flavor to any recipe. You will definitely notice the difference in flavor in browned butter cookies!
Similar Recipes You Might Like
Brown Sugar Cookies Recipe
Video
Ingredients
- 3 cups all-purpose flour, sifted
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups unsalted butter (3 sticks)
- 1 1/4 cups brown sugar, packed (light or dark)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Place the butter in a small sauce pot over medium heat. Watch the butter as it melts and simmers, stirring occasionally. Once the butter particles in the bottom of the pot have turned a dark teddy bear brown, and the butter is light brown, turn off the heat. It should smell nutty, not burnt. Place the butter in the refrigerator until in has solidified again.
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper. Scrape the firm brown butter into the bowl of an electric stand mixer. Make sure to scrape in all the dark particles… They add a lot of flavor! Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes. It's okay if there are a few brown sugar chunks left.
- Scrape the bowl and set the mixer of low. Beat in the eggs, vanilla extract, baking powder, and salt. Once well-combined, slowly add in the flour. Turn the mixer off when the mixture looks smooth.
- Place the granulated sugar in a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Roll the scoops into balls, then roll each ball in the granulated sugar to coat.
- Place the cookies two inches apart on the baking sheets. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks.
- Bake for 8-10 minutes. The cookies should look golden around the edges, but a little under-baked in the center. Cool on the baking sheets.
In order to cut down on a glycemic spike, I used brown coconut sugar inside and monkfruit sweetener on the outside. It was DELICIOUS and is a great alternative for people needing to reduce sugar.
everything turned out fine other than when time to remove cookies they are falling apart. I didn’t use parchment paper bc I didnt have it. didnt realize it would make such a difference! Is there something tht can be used in place of parchment paper? also, I wasnt crazy about the browned butter flavor. its definitely an acquired taste
Could this dough work to be rolled out and cut into shapes?
Hi David,
These cookies to spread while baking. So you could cut them out but they will not hold a tight shape. I hope this helps!
Awesome cookies! They are delicious and your recipes are so easy to follow. Thank you again for your another great bake!
Dis is now my FAV cookie EVER!!! And believe me, I know cookies!
Just finished mixing these up and the dough is so light and fluffy that I cannot make “balls”. I put it into the fridge to firm up for a while, hopefully that helps because the dough tastes amazing!
Can you comment on the consistency of your dough after all elements have been combined?
Hi Megan,
I’m wondering if you chilled the brown butter before moving on. That would be the only reason (other than mismeasuring) that could account for super loose dough. If should be soft, but still hold its shape. Hope this helps!
Mine came out so flat! Followed the recipe exactly…
Hi Elle,
Sorry about that! It sounds like you either didn’t use parchment paper, or your oven runs hot. Is that a possibility?
I plan to make these this weekend however how many grams of unsalted butter do I use? Our unsalted butter is In a massive block (we don’t measure by sticks in Australia,we do measure by cups but it will be impossible to measure by cups in this instance as our unsalted butter isn’t in a tub) ?
I see you never got a reply, and I know I’m here almost 3 weeks Later so maybe you got an answer but.. In the US 2 sticks of butter is a cup :)
Whoops.. and that’s 225g
Hi Ashley and Paige,
We have a metric converter in the card form above (right under the title “ingredients”). It says the conversion is about 340 grams of butter. Hope this helps! :)
Jusr baked three dozen. What a Great cookie!! Thank you so much!!! I did make a little change, added some cream of tartar, baking soda and rolled them in cinnamon sugar.
A Brown Butter-Brown Sugar Snickerdoodle!!! 🤣 🤣
Thanks, again!!!
These things taste ahhmazing!! However, I’m slightly disappointed that my cookies turned out thin and flat (and by that I mean that my mounded 1 tbsp cookie scoop yielded cookies about the size of an adult woman’s palm). I’m not entirely sure why; I followed your recipe exactly. My brown butter was definitely re-solidified, I beat the butter and brown sugar thoroughly, and was careful not to overbeat once I added the flour. (While I’m definitely not a professional, I’m far from a novice baker, so I know the fundamentals.)
The two things I noticed were: first, that my dough was quite fluffy and soft, and second, that they leaked a little butter while baking, but seemed to soak it back up without ending up overly greasy.
After the first tray where I followed your directions exactly, I then tried just not flattening them for the second tray. That yielded identical results. I then tried sticking the already scooped and flattened balls into the fridge for 20 minutes or so then immediately baking them, but that also yielded almost identical results (they might have been the teensiest bit thicker).
I know my baking powder is good. For one, it’s not that old and I’ve also been baking like crazy this week and have had no other problems. I did weigh my flour, which has gotten me into trouble before with recipes that list in imperial measurements, so I’ll probably try to up the flour just a little in my next batch. Any other ideas?
In any case, the flavor is incredible, and thank you for the recipe!
Would these work rolled out for a cookie cutter you think?
Hi Alice,
They hold their shape a little better than our delicate classic sugar cookies, but they still won’t create tight shapes. If you don’t mind that the edges are a little rounded, go for it!
I sprinkled a tiny bit of sea salt on each cookie before baking so they would hopefully taste nearly identical to the brown butter cookie company recipe!! Thanks for breaking the recipe down..