Description
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 Tbsp 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}
Nutrition
- Serving Size: 1 cookie
- Calories: 162 kcal
- Sugar: 13 g
- Sodium: 158 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Protein: 2 g
- Cholesterol: 36 mg
