Introduction

Brown butter sugar cookies are a delightful twist on classic sugar cookies, offering a rich, nutty flavor thanks to browned butter. These soft and chewy treats are perfect for any occasion and simple enough for home bakers to master.

The image shows many round sugar cookies with smooth, light golden-brown surfaces, covered with tiny round sprinkles in red, green, white, and some gold. The cookies are stacked in groups of three or four, with some stacks placed closely together on a white marbled surface. The sprinkles create a colorful and festive texture on the top and edges of each cookie. The cookies themselves look soft and slightly thick, with smooth tops scattered evenly with sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter
2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
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 and/or nonpareils for topping

Instructions

Step 1: Brown the butter. Slice the butter into pieces and place in a light-colored skillet over medium heat. Whisk occasionally as it melts. Once melted, the butter will foam and after 5–8 minutes, it will begin to brown, developing a nutty aroma and brown specks on the bottom. Remove from heat immediately and pour into a large heat-proof bowl. Let cool for 5 minutes.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Add the granulated sugar and brown sugar to the browned butter. Using a mixer on medium-high, beat until combined, about 1 minute. Beat in the egg and vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, starting on low speed and increasing to high, until fully combined. The dough will be thick and slightly greasy.
Step 5: Roll the dough into 1 tablespoon-sized balls. Dip the tops in sprinkles if desired. Arrange the dough balls tightly on a lined baking sheet or plates. Cover loosely with plastic wrap and chill in the refrigerator for 30 minutes.
Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Place chilled dough balls about 3 inches apart on the prepared sheets. Bake for 12–13 minutes or until edges are lightly browned. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Using a light-colored skillet helps monitor the butter’s browning without burning.
For a softer cookie, avoid overbaking; remove as soon as edges turn golden.
Add a pinch of cinnamon or ground nutmeg for a warm spice twist.
Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier taste and chewier texture.
Chilling the dough overnight can enhance the flavor and texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave briefly for a soft, fresh-baked feel.

How to Serve

Three round cookies with a light beige color are placed on a white plate with a slightly raised edge. The cookies have a soft texture and are topped with small round sprinkles in red, green, white, and a few gold pieces. One cookie is broken in half, showing a moist and crumbly inside with the same sprinkle colors embedded on the top. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid oversalting your cookies.

Why is it important to brown the butter?

Brown butter adds a deep, nutty flavor that elevates the cookie beyond a standard sugar cookie, giving it a richer and more complex taste.