Description
Rich and flavorful brown butter sugar cookies with lightly golden edges, tender centers, warm vanilla, and deep nutty notes from browned butter.
Ingredients
Scale
- 1 cup (16 tablespoons or 226g) unsalted butter
- 2 cups plus 2 tablespoons (265g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g), packed, light brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Optional sprinkles or nonpareils for topping
Instructions
- Slice the butter and place it in a light-colored skillet over medium heat. Melt while whisking occasionally. Continue cooking for 5–8 minutes until brown specks form and the butter develops a nutty aroma. Immediately pour into a heatproof bowl and cool for 5 minutes.
- Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
- Add granulated sugar and brown sugar to the browned butter. Beat on medium-high speed for about 1 minute. Beat in the egg and vanilla.
- Add the dry ingredients to the wet ingredients. Beat on low speed and gradually increase the speed until combined. The dough will be thick and slightly greasy.
- Roll the dough into balls using about 1 tablespoon of dough per cookie. Dip the tops into sprinkles if desired. Arrange the balls on a lined baking sheet or plates, cover loosely, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Arrange chilled dough balls about 3 inches apart. Bake for 12–13 minutes or until lightly browned along the sides.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store covered cookies at room temperature for up to 1 week.
- Prepared dough balls can be refrigerated for up to 3 days. Allow them to come closer to room temperature before baking.
- Baked cookies can be frozen for up to 3 months.
- Unbaked cookie dough balls can be frozen for up to 3 months. Bake from frozen and add approximately 1 extra minute to the baking time.
- This dough works best as drop cookies and is not recommended for roll-out or cookie-cutter cookies.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9
- Sodium: 55
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 1
- Cholesterol: 23