Brown Butter Sugar Cookies Recipe

I love making sugar butter cookies that bring a playful twist with browned unsalted butter, light brown and granulated sugars, and a hint of vanilla. I blend eggs with flour, salt, and baking soda to create a uniquely textured treat that promises a nutty, sweet surprise in every bite.

I was super excited to create these brown butter sugar cookies because they’re a real game changer. I started by browning 1 cup of unsalted butter till it turned a deep nutty color.

Once it cooled, I mixed it with 1 cup of packed light brown sugar and 1/2 cup of granulated sugar to make a deliciously rich base. I then added a large egg plus an extra egg yolk along with a teaspoon of vanilla extract to bring in a hint of sweetness.

Finally, I stirred in 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt, which came together to form a dough that is perfectly balanced. These cookies hit all the notes of a pure dessert with brown butter magic while paying tribute to the idea of cookies with too much butter.

You really dont want to miss out on trying these unique cookies!

Why I Like this Recipe

I love this recipe because I’ve always been a big fan of that rich, nutty flavor created when the butter browns. I also really appreciate that extra egg yolk which gives the cookies an amazing chewy texture, and I like how simple the steps are so I can make them without feeling overwhelmed.

Brown butter sugar cookies are basically my go-to treat. I love how the butter gets browned, giving the cookies an almost nutty, caramel kind of flavor that just blows my mind. The sugar mix makes them soft in the middle while the edges get nicely crisped, and even though they sometimes look a little rough when they come out of the oven, that’s just part of their charm. They might not be perfect every time, but thats what makes em feel homemade and special.

Ingredients

• Delivers rich flavor and nutty aroma; adds moist texture even though its high in fat.
• Boosts sweetness and moisture with slight molasses flavor; carbs provide energy but its sugary.
• Enhances crisp edges and overall sweetness; pure carb energy, but can spike blood sugar.
• Lends structure and rich taste, binds mix; protein source that ups cholesterol a bit.
• Adds aromatic depth and sweet undertone; really makes the cookie dough pop.
• Provides cookie structure and chewy texture; basic carb base without extra nutrients really.
• Helps cookies rise and get that perfect chew; leavening agent with little nutrition.
• Enhances flavor by balancing sweetness; an essential salt that improves every bite.

Ingredient Quantities

• 1 cup unsalted butter, browned until nutty
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg plus 1 extra egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

How to Make this

1. Preheat your oven o 350°F and line a baking sheet with parchment paper.

2. In a saucepan, melt the unsalted butter over medium heat and keep stirring until it turns a deep golden brown and smells nutty. Once done, remove it from the heat and let it cool a bit.

3. In a large bowl, mix the browned butter with 1 cup of packed light brown sugar and 1/2 cup of granulated sugar until well combined.

4. Beat in 1 large egg, the extra egg yolk, and 1 teaspoon of vanilla extract until the mixture is smooth.

5. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

6. Gradually add the dry ingredients into the butter-sugar mixture and stir just until everything is combined. Be careful not to overmix!

7. Scoop the dough into about 1-inch balls and place them on the prepared baking sheet, leaving some space in between.

8. Bake the cookies for about 10 to 12 minutes or until the edges are slightly golden; they might look a bit soft in the middle but they’ll firm up as they cool.

9. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Enjoy your brown butter sugar cookies while they’re fresh, or store them in an airtight container for later!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet and parchment paper
3. Medium saucepan
4. At least two mixing bowls (one large for the butter-sugar mix and one for the dry ingredients)
5. Measuring cups and spoons
6. Whisk or electric mixer for beating the egg and yolk with vanilla
7. Wooden spoon or spatula for stirring the mixture
8. Cookie scoop or regular spoon for forming 1-inch dough balls
9. Cooling rack for letting the cookies cool off after baking

FAQ

Brown Butter Sugar Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter; just reduce the extra salt by about 1/4 teaspoon
• If you dont have light brown sugar, try dark brown sugar instead. It adds a richer flavor even though the color might be a bit darker
• If granulated sugar is missing, you can use coconut sugar. Keep in mind that it might change the cookie texture slightly
• If you’re out of an extra egg yolk, swap it for another whole egg. The cookies may turn out a bit cakey but still taste great
• If you dont have vanilla extract, almond extract works too. Use only half the amount though, since its flavor is much stronger

Pro Tips

1. Let the browned butter cool down enough before mixing it with the sugars cause if its too hot it might cook the egg and mess up the texture.
2. Be really careful when combining the dry ingredients with the butter blend; you dont want to overmix the dough which can make the cookies tough.
3. For evenly sized cookies, consider using a scoop so they all bake at the same rate, especially if your oven heats unevenly sometimes.
4. After pulling them out, give the cookies a few extra minutes on the baking sheet so they set up before moving them to a wire rack, since they firm up as they cool.