Print

Brown Butter Sugar Cookies: Chewy Centers and Crispy Edges

A stack of four chewy brown butter sugar cookies, heavily coated in sparkling sugar crystals.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Upgrade your classic sugar cookie with the rich, nutty depth of browned butter. This recipe delivers bakery-style cookies that are soft and chewy inside with perfectly crisp edges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, divided
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, plus 1/2 cup for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Place 1/2 cup of the butter in a light-colored saucepan over medium heat. Cook the butter, swirling the pan often, until it melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool until it is solid but still soft, about 30 minutes at room temperature, or 15 minutes in the refrigerator.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the remaining 1/2 cup of softened butter with the 1 cup of granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Add the cooled, solidified brown butter to the wet ingredients and beat until fully incorporated. The mixture may look slightly curdled; this is fine.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Place the remaining 1/2 cup of granulated sugar in a shallow dish.
  8. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the sugar until fully coated.
  9. Place the dough balls 2 inches apart on baking sheets lined with parchment paper. Gently press down on each ball with the bottom of a glass to flatten slightly.
  10. Bake at 350°F (175°C) for 9 to 11 minutes. The edges should look set and lightly golden, but the centers should still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, giving you that perfect chewy texture.

Notes

  • Browning the butter is the key step; watch closely to avoid burning the milk solids.
  • For extra crisp edges, roll the dough balls generously in the coating sugar.
  • If you prefer a softer cookie, slightly underbake them by 1 minute.

Nutrition

Find it online: https://cookincorner.com/brown-butter-sugar-cookies-recipe/