Brown Butter Sugar Cookies
Brown Butter Sugar Cookies Recipe – Rich nutty brown sugar cookies with an intense depth of flavor. These cookies are utterly addictive!
Homemade Brown Sugar Cookie Recipe
You guys… These cookies.
There are no words for just how intensely buttery and decadent they are.
Over the holidays I was talking with a friend about our shared love of Christmas cookie exchange parties. She told me she was part of an annual cookie exchange with a group of pastry chefs and restaurant owners. Out of all the elaborate cookies these women bring to the party each year, the favorite was a simple brown sugar cookie recipe.
The brown sugar cookies were so sought-after in fact, that each year the person who makes them is asked to bring the same cookie recipe again and again.
Well of course I had to know what makes brown sugar cookies so great. After all, I’m pretty darn proud of my classic “white” sugar cookies. Hearing this story felt like a challenge.
So I set off to see if I could replicate them, based on her description.
It’s been a couple of months, but I finally have a recipe I consider a contender. These Brown Butter Brown Sugar Cookies are just about the best thing I’ve ever put in my mouth!
When testing recipes, I found that using my favorite sugar cookie recipe with brown sugar, instead of granulated sugar, created a similar style cookie with a slightly caramelized flavor. However, using brown sugar and brown butter created a richness and depth of flavor that is not usually found in a simple cookie recipe.
So What Is Brown Butter Exactly?
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!
Brown Butter Cookies Ingredients Checklist
- 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
Brown Butter Cookies Baking Tips
For these cookies to turn out perfectly, you must take the time to cool the brown butter so it solidifies again. This allows you to then cream the butter and brown sugar together so the cookies have a light airy texture.
PS – If you don’t cream the butter and sugar together until the sugar granules are broken down into the butter, the cookies lose their fluffiness, and will have a dense texture. This goes for all baked goods recipes that ask you to cream the butter and sugar. That just means you need to beat them together in a stand mixer on high power for about 5 minutes.
Don’t ever skip this step in a recipe!
My last tip is to not over-bake the cookies. If you want them to be soft and chewy, they should look like they are slightly under-baked in the center when you take them out of the oven.
Cookies continue to cook as they cool. If they look completely done when you take them out, they are likely to be dry once they cool.
If you brown your butter, then cream the brown butter and brown sugar properly, you will end up with some of the most tantalizing cookies you’ve ever tasted.
How To Make Brown Sugar Cookies
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 it has solidified again.
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper or a silicone mat. Scrape the firm brown butter into the bowl of a 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 to 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.
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.
They are so fabulous, in fact, I think they should grace my Easter and Mother’s Day table this year as well!
Find the Full Brown Sugar Cookie Recipe Below!
Brown Sugar Cookies Tips & Tricks
- Keep an eye on the butter while browning it! The butter will turn brown very fast, so make sure you are keeping an eye on it and take it off once it starts to turn an amber color and smell nutty and caramely!
- If you don’t have a cookie scoop, use a spoon to make sure to get cookie dough balls that are all very similar in size! This will ensure that the cookies are all done at the same time.
- For a little extra flavor, add cinnamon to the sugar before rolling the cookie dough balls in it!
Frequently Asked Questions
Light or Dark Brown Sugar?
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!
How Long Do These Cookies Keep?
Keep in an air-tight container at room temperature for up to 2 weeks.
Can I freeze these brown sugar cookies?
If you want to freeze these, I recommend freezing them as cookie dough balls. That way, you can simply bake them whenever you are ready! To freeze, store the cookie dough balls in a freezer safe container in the freezer for up to 2 months. Let the cookie dough thaw for about 20 minutes, dip them in the granulated sugar, and bake according to the recipe instructions.
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Check out the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin, and calcium percentages.
Brown Butter Sugar Cookies Recipe
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.
Hi, I haven’t made these yet and I have three questions for you before I do:
1. How long does it typically take for the butter to resolidify in the fridge?
2. After solidifying, willl the butter be very cold again as it normally is when you pull butter straight from the fridge or will it be closer to room temperature? I have only ever creamed room temperature butter. The reason for that question is I am wondering if the butter can be browned and poured into the mixing bowl the night before so that it is solid and ready to go at the “right” temperature the morning of mixing or if the butter needs to be cold.
3. Eggs ~ I am used to ingredients such as butter and eggs being combined at similar temperatures. Given the above process with the butter, should the eggs be cold or at room temperature?
Thank you!
Hi Michelle,
1) About 15 minutes
2) It will not have the same consistency as it does before, it’s more like solidified bacon grease.
3) So because brown butter is not as hard as regular butter, you can use it right away. No need to bring it up to room temperature. You can use the butter and eggs straight out of the fridge. :)
I baked the first batch with white sugar on top and they were good but brown surges on top was SO much better! Then I tried a little coconut on top, better and then pecans and coconut—outstanding. But for just a sugar cookies then brown sugar on top- perfect!
SO easy to make and they taste INCREDIBLE! I forgot to add the salt and they were still amazing! Perfect flavor and texture. 10/10 sugar cookies. Thank you!!
Does the dough not need to hydrate and rest at all?
Hi Mike,
No, you can mix, roll, and bake right away. Happy Baking!
So great! The brown butter adds such great flavor to these cookies! I made them for neighbors and everyone loved them! Only helpful tip would be I had noooo idea how long it would take the brown butter to resolidify in the fridge and I was a little tight on time so I put it in the freezer and it was ready to go in a couple hours! It’s just helpful to have that to factor in the time needed to make them. They were definitely a hit and I will 100% be making them again! I used light brown sugar with mine but next time will try dark brown! I think the flavor will be even better!
These cookies are so delicious! The browned butter is definitely the secret weapon here, giving off such a rich flavor and aroma. Be forewarned, however … they are addictive! I’ve already eaten 4 and eyeing my 5th. DOH!
So yummy!!! I used dark brown sugar this time and agree that the taste is even better! This is one of my cookie recipe staples!
My kids finished a whole batch in one sitting! Really delish!
Omg!! Amazing how much flavor the brown butter adds! I also rolled a batch in cinnamon sugar and didn’t press them (baked dough balls) and they are delicious!! Definitely a recipe to add to my book! Worthy of giving as presents 😁
Hello!
Loved these cookies! but I have a question, my butter weight dropped from 340 grams to 280 grams when browned. is it ok? should I add more?
Thank you very much!
hugs from Spain
Hi Alex,
No, just use the browned butter as-is. Happy Baking! :)
I made these with Bob’s Red Mill 1 to 1 Gluten free flour and they turned out soooo good! Perfect for the wedding dessert table!
These are delicious! I will be making again. I did keep them in the oven a little more then 10 minutes, but didn’t matter…this is definitely going on Mrs Claus’ baking list to spread cheer as we close out 2020!
These have become my almos 4 year old sons favorite cookie! He is asking me to make them for his daycare party, but due to allergies they need to be egg free. Would apple sauce work as a substitute.
These cookies are awesome. The brown butter gave them a depth of flavor that was so worth the extra time simmering the butter. Definitely will make again.
Love the recipe and the results. Only one question… when we put a 1 1/2 tablespoon of dough on the sheet it was already more 1” wide. After flattening it was about a 2” disk. The recipe says flatten to a 1/2 “ disk. Is this a typo?
1/2 inch in thickness.
The best sugar cookies bar none🙌🏼
I was a little daunted when it came to browning the butter, but OMGosh!!! It was easy and gave incredible flavour to these cookies!!! I rarely bake but this was worth the minimal effort, hands down!!! My whole family LOVES them!! ❤️
I made these tonight for the first time and they were DELICIOUS. The instructions were clear and well written and the resulting cookie is one that I think is similar to the ones from the Brown Butter Cookie Company. I will definitely make these again!
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.