These brown butter sugar cookies are rich, nutty, and deeply flavorful with perfectly crisp edges and chewy centers. They bring a simple sugar cookie to the next level with the addition of browned butter, which adds a warm, toasty complexity that I absolutely love. Whether I’m baking for a cozy night in or sharing a batch with friends, these cookies never disappoint.
Why You’ll Love This Recipe
I love how the nutty richness from the browned butter transforms these cookies into something special. The edges get just the right amount of crunch, while the centers stay soft and chewy. They’re easy to make, and the chill time means I can prep the dough ahead. Plus, they’re just the right balance of sweet, buttery, and satisfying without being overly complicated.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup (113 g) unsalted butter
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all‑purpose flour
½ teaspoon baking soda
½ teaspoon fine salt
Extra granulated or sanding sugar for rolling
Directions
I start by browning the butter: melt it in a light-colored pan over medium heat, stirring constantly, until it foams and the milk solids turn golden brown and smell nutty. I pour it into a bowl and let it cool until it solidifies but is still pliable.
Once the butter is ready, I cream it together with the granulated and brown sugars until the mixture becomes light and fluffy.
I then beat in the egg and vanilla extract, making sure to scrape down the bowl as needed to keep everything well incorporated.
In a separate bowl, I whisk the flour, baking soda, and salt together.
I add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix.
I scoop out the dough (about 2 tablespoons per cookie), roll each portion into a ball, and then roll them in extra granulated sugar.
The dough balls get chilled in the fridge for at least an hour — this step helps the cookies keep their shape when baked.
I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.
I space the dough balls about 3 inches apart and bake for 11 to 13 minutes, just until the edges begin to brown.
After baking, I let them cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 12 cookies.
Prep time: 15 minutes
Chill time: 1 hour
Cook time: 12 minutes
Total time: Approximately 1 hour and 27 minutes
Serving size: 1 cookie
Calories per serving: 162 kcal
Variations
I sometimes swap the light brown sugar for dark brown sugar when I want a deeper molasses note. A pinch of nutmeg adds warmth, especially in cooler months. For a festive twist, I’ve also turned this into a cut-out cookie dough by adjusting the texture slightly and skipping the chill time — perfect for shaped cookies during the holidays.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. To keep them extra fresh, I place a slice of bread in the container — it helps maintain softness. If I need to warm them up, a quick 5–10 seconds in the microwave does the trick, bringing back that just-baked feel.
If I want to freeze the dough, I chill the balls first, then transfer them to a freezer-safe bag for up to 2 months. I can bake them straight from frozen — just add an extra 1–2 minutes to the bake time.
FAQs
What does brown butter do in sugar cookies?
Browning the butter gives the cookies a rich, nutty flavor that regular butter can’t match. It deepens the flavor and adds a slightly caramelized note.
Can I skip chilling the dough?
I wouldn’t recommend it. Chilling helps prevent the cookies from spreading too much and allows the flavors to develop more fully.
Can I use salted butter instead?
Yes, but I reduce or omit the added salt in the recipe to balance it out. I prefer using unsalted butter so I can control the seasoning better.
Why are my cookies not chewy?
Overbaking or using too much flour can lead to dry, crumbly cookies. I always bake until the edges are just golden and let the centers finish setting as they cool.
Can I double the recipe?
Absolutely. I’ve doubled this recipe many times for larger gatherings, and it scales really well. Just be sure to chill the dough thoroughly before baking.
Conclusion
These brown butter sugar cookies are everything I want in a cookie — rich, chewy, and beautifully balanced in flavor. Whether I’m baking for a quiet weekend or sharing with others, they’re always a hit. I love how such simple ingredients come together to create something so deeply satisfying.
Rich, nutty brown‑butter sugar cookies with crisp edges and chewy centers
Ingredients
½ cup (113 g) unsalted butter
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all‑purpose flour
½ teaspoon baking soda
½ teaspoon fine salt
Extra granulated or sanding sugar for rolling
Instructions
Brown the butter: melt the butter in a light‑colored pan over medium heat, stirring constantly, until it foams and the milk solids turn golden brown and nutty. Remove from heat and pour into a bowl to cool and solidify. :contentReference[oaicite:0]{index=0}
Once the brown butter is room temperature (solid but pliable), cream it with the granulated sugar and brown sugar until light in color and fluffy. :contentReference[oaicite:1]{index=1}
Beat in the egg and vanilla, scraping down the bowl as needed. :contentReference[oaicite:2]{index=2}
In a separate bowl, whisk together the flour, baking soda, and salt. :contentReference[oaicite:3]{index=3}
Add the dry ingredients to the wet mixture and mix just until combined (don’t overmix). :contentReference[oaicite:4]{index=4}
Scoop dough (about 2 tablespoon per cookie) and roll into balls. Roll each ball in extra granulated sugar. :contentReference[oaicite:5]{index=5}
Chill the dough balls in the refrigerator for at least 1 hour (or overnight) to prevent spreading. :contentReference[oaicite:6]{index=6}
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper. :contentReference[oaicite:7]{index=7}
Place the dough balls spaced ~3 inches apart and bake for 11–13 minutes, or until edges just begin to brown. :contentReference[oaicite:8]{index=8}
Let cookies cool on the pan for ~5 minutes, then transfer to a wire rack to cool completely. :contentReference[oaicite:9]{index=9}
Notes
You can brown the butter ahead of time and store in the fridge until ready. :contentReference[oaicite:10]{index=10}
Don’t skip chilling the dough — it helps control spreading. :contentReference[oaicite:11]{index=11}
Use a light‑colored pan when browning butter so you can see the color change. :contentReference[oaicite:12]{index=12}
Variations: use dark brown sugar, add a pinch of nutmeg, or use a sugar cookie dough variant for cut‑outs. :contentReference[oaicite:13]{index=13}
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