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.
More Cookie Recipes You Will Love
- Soft Lemon Poppy Seed Cookies
- Elvis Burning Love Cookies
- Christmas Wreath Coconut Macaroons
- The BEST Oatmeal Raisin Cookies
- Earl Grey Cookies (Tea Cakes)
- Cut Out Linzer Cookies
- Soft Molasses Cookies
- The Best and Easy Chocolate Chip Cookies
See all our cookie creations!
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.
I made the brown butter brown sugar cookies! They came out just like the picture. I must say the step to place in fridge to firm up was a joke. I used real butter and after browning the butter it does not firm up. Also it doesn’t turn fluffy when mixing on high with the brown sugar. Nevertheless the cookies came out great.
Hi, I followed the recipe exactly and mine came out dense and cakey, then left them in a little longer (because they weren’t really browned ant the edges ant 10 min) and then came out crispy. Are these cookies meant to be dry or moist and chewy? Any idea why mine weren’t moist?
Hi Natalie,
It sounds like you may have left them in the oven a little too long. Most cookies look a little underbaked in the center when it’s time to take them out of the oven. Then as the cool on the baking sheets they firm up.
I’ve made this recipe about six times now. My absolute favorite cookie now. Than you!
Thank you for this recipe, I tried making these cookies and they were so delicious! Will definitely be making them again for the holidays!
these have become one of my favorite winter time cookie recipes! thank you so much for sharing these Amaing cookies!
Brown butter is one of my favorite so this recipe was calling my name! Thank you so much for all of the instructions and tips on how to freeze!
The cookie was so easy to make, this is going in my Christmas cookie exchange!
HOLY SMOKES EVERYONE!! JUST.. YES! YES! YES! YES!! ☆☆☆☆☆☆☆☆☆☆ THEE, BEST RECIPE! WOW! I followed this recipe to-a-T! They came out perfect!! I made them a SMIDGE too big and it made 27 regular sized cookies and they were literally MELT-IN-YOUR-MOUTH! If you’re looking for an EASY-TO-FOLLOW, WORTH-THE-EFFORT RECIPE… LOOK NO FURTHER! I took 2 cookies to everyone I know, to share the love. It was a family effort and we all enjoyed these! How fun! Butter was amazing! I used the brand ‘Challenge Butter’ from Safeway and it left SO SO MANY BROWN TOASTED CRUMBS! YUMMY! To us, it smelled and looked like movie theater melted butter, with a touch of sweet. Oh-so good! Thank you!!
Can this dough be rolled out and cookie cut??? Can’t wait to try! Love browned butter!
Hi Michelle,
Technically, yes it could. However, it will not hold the cookie cutter shape well, like a dough specifically made for cutting. The cookies will be more rounded along the edges due to spreading. If that’s ok with you, go for it!
Cookies were wonderful. I want the cookies to be more crispy. Do you have any suggestions?
Amazing flavor with the magic of browned butter! I like my butter very well browned to maximize the flavor. I was concerned that if I left it in the hot saucepan to cool it might cross over to burnt. So when the butter was just right I poured it into a Pyrex bowl which then went into the fridge. Thanks so much!
I think this is my favorite cookie. I prefer chocolate chip cookies sans chips, so this is a better, more sophisticated version. I made a double batch this time and froze half… They came out perfectly.
I’m wondering if you can freeze the cookie dough if I don’t want to cook them right away? Thanks.
Hi Christy!
Yes, you can roll, wrap, and freeze the dough into logs. Then slice and bake when you are ready to use.
I made these yesterday. Followed the recipe but used a smaller scoop (1 Tbsp) and sprinkled a small amount of flaky sea salt on the cookies before baking. Six minutes of baking time was perfect for the smaller-sized cookies. Delicious!
Delicious as written. Added toasted pecans to second batch. Heavenly!
These are, frankly, perfect. I am not an accomplished baker at all but I really enjoyed making them and they turned out beautifully. Everyone who has eaten one is in love. They are fluffy and a bit chewy and while they are rich in a way they are also quite delicate. Thank you for the great recipe. It’s a keeper.
So delicious!! The browned butter adds a caramel-like flavour to the cookies and makes such a huge difference. The cookies were fluffy and spread nicely without flattening completely. Definitely an upgrade from the typical sugar cookie!
Delicious!! Thanks for the recipe!