Soft and Chewy Brown Butter Sugar Cookies Recipe
This Soft and Chewy Brown Butter Sugar Cookies Recipe takes a classic sugar cookie and gives it a warm, nutty upgrade. Browning the butter adds a rich depth of flavor that makes these chewy sugar cookies stand out from traditional sugar cookies.
Servings: cookies
Equipment
- 1 light-colored sauce pan
- 1 Cookie sheet
- 1 sheet parchment paper
Ingredients
- 1/2 cup unsalted butter browned
- 3/4 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 cups all-purpose flour spooned & leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Make Brown Butter
- Place the unsalted butter in a light-colored saucepan over medium heat. As it melts, stir often, scraping the bottom of the pan with a rubber spatula to prevent sticking.
- After a few minutes, the butter will foam, and brown bits will form at the bottom of the pan. Once it turns golden brown and smells nutty, transfer it immediately to a heatproof bowl.
- Allow it to cool for 15–20 minutes until just slightly warm.
Make Cookie Dough
- In the bowl of a stand mixer fitted with the paddle attachment - or with a hand mixer - combine the cooled browned butter and granulated sugar. Mix on medium speed until the mixture looks like a thick paste.1/2 cup unsalted butter, 3/4 cup granulated white sugar
- Add vanilla extract, then mix in the egg and egg yolk until smooth. Be sure to scrape the sides of the bowl as you go.1 teaspoon vanilla extract, 1 large egg, 1 large egg yolk
- In a medium bowl, whisk together the flour mixture: all-purpose flour, baking powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry ingredients to the wet ingredients gradually, mixing on low speed until just combined. Avoid overmixing so the cookies keep their chewy texture.
- Using a cookie scoop, portion out dough and roll into cookie dough balls. If the dough feels too soft, cover with plastic wrap and let it chill for 15–20 minutes.
- Place cookie dough balls on a prepared baking sheet lined with parchment paper, leaving space between each. Bake the cookies in the lower third of the oven at 350°F for 10–13 minutes, until the edges are set but the centers look slightly soft.
- Let the baked cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
Add-Ons & Substitutions
These brown butter sugar cookies are versatile, so you can adjust the flavor or texture to your liking.- Swap dark brown sugar for some granulated sugar if you prefer a deeper, caramel-like flavor.
- Add chocolate chips to make these into brown butter chocolate chip cookies.
- For slightly thicker cookies, chill the dough longer before baking.
- Use a silicone mat instead of parchment paper if that’s your preference for lining the cookie sheet.
Expert Tips
- Always let the browned butter cool before mixing, or you risk melting the sugar and changing the texture.
- For best results, measure your flour with a kitchen scale instead of a measuring cup. It ensures accuracy.
- Baking one sheet pan at a time can allow for even and consistent baking results.
