Brown Butter Cookies
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My Brown Butter Cookies have a warm caramelized flavor that only comes from perfectly browned butter. They bake with soft centers, crisp edges, and a lightly sugared crust that sets them apart from every other sugar cookie. And with my simple, foolproof steps, every batch turns out beautifully from start to finish.
Brown Butter Sugar Cookies
Everyone loves a classic sugar cookie, but I have been searching for one with a richer, more caramelized flavor. Brown butter has been a game changer, and once I learned this secret, there was no turning back. The soft centers, crisp edges, and warm nutty sweetness were exactly what I had been looking for.
Because cookies are serious business in my house, I needed a recipe that delivered great flavor without adding complicated steps. I wanted a cookie that held its shape, kept its rich buttery taste, and gave that perfect sugary crust the moment you take a bite. This recipe not only checks all of those boxes, it takes regular sugar cookies to a completely different level.
Why My Brown Butter Cookies Recipe Is the Best
- Perfected browned butter – My recipe cools the browned butter to the right stage so the dough holds its structure, bakes evenly, and never tastes burnt or bitter the way overheated butter can.
- Amazing texture – The sugar ratio I use creates soft centers with a crisp edge instead of the cakey or dry texture you get in a lot of sugar cookie recipes.
- Signature crispy tops – Some recipes skip the sugary coating, but this simple step gives the cookies a thin, crisp top that people always notice and love.
Ingredients To Make My Brown Butter Cookies Recipe
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Unsalted butter – Adds deep caramel flavor once browned.
- All-purpose flour – Gives the cookies structure while keeping the centers soft.
- Baking powder – Provides a slight lift so the cookies do not bake flat.
- Baking soda – Helps the cookies spread evenly and develop golden edges.
- Salt – Balances the sweetness and enhances the brown butter flavor.
- Brown sugar – Adds moisture and a warm molasses flavor.
- Granulated sugar – Used in the dough and for rolling to create a crisp sugary coating.
- Vanilla extract – Adds smooth bakery-style flavor and warmth.
- Eggs – Bind the dough and help maintain that soft and tender texture.
Substitutions or Variations
- Out of vanilla extract? You can use almond extract or maple extract.
- Prefer a crispier exterior? Roll the dough in coarse sugar.
- Only salted butter on hand? Use it and reduce the salt in the recipe.
- Want a little crunch? Add chopped pecans or walnuts.
How to Make My Brown Butter Sugar Cookies
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- In a saucepan, melt the butter over medium heat, stirring until it turns golden brown and nutty, about five to six minutes. Let it cool for ten minutes, then refrigerate until almost solid, which should take about twenty minutes.
- Preheat the oven to 375° F. Line baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together.
- Using a stand mixer with the paddle attachment or with a hand mixer, beat the browned butter with the brown sugar and one third cup of the granulated sugar until light and creamy, about two minutes. Mix in the vanilla extract and eggs.
- Add the flour mixture and mix until just combined.
- Place the remaining one third cup granulated sugar in a small bowl. Scoop the dough into balls (about one and a half tablespoons each), roll in sugar, and place on the prepared baking sheets about two inches apart.
- Bake for eight to ten minutes, until the edges are golden. Cool on the pan for five minutes, then transfer to a wire rack.
- Know when the butter is browned – look for a deep golden color, a nutty caramelized smell, and the crackling sound to stop as it finishes cooking.
- Stop mixing once the dough comes together – because overmixing creates tough cookies.
- Remove the cookies when the edges turn golden – the centers will finish setting as they cool.
- Gently press the cookies right after baking – they will puff slightly in the oven, so use the back of a spoon to flatten them before they cool completely.
FAQs
The butter may have still been warm. Make sure it is cool and thickened before mixing the dough.
Too much flour can cause dryness. Measure by spooning and leveling rather than scooping.
Chilling helps control spreading and keeps the texture soft inside. I recommend keeping the chill step for best results.
Yes, this dough freezes well. Scoop into balls, freeze on a tray, and transfer to a freezer bag. Roll in sugar right before baking.
Yes, brown it and store it in the refrigerator up to two days. You will want to let it sit out until it’s a scoopable texture before using.
Storage Instructions
- Refrigerate – Store your baked cookies in an airtight container for up to five days. I let mine sit out at room temperature for a few minutes before serving so the texture softens.
- Freeze – Cool the cookies completely then place them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or zip-top bag. You may also want to add parchment paper between layers to prevent sticking. Freeze for up to three months.
More Cookie Recipes
- Strawberry Cake Mix Cookies
- Chocolate Chip Oatmeal Cookies
- Cranberry Orange Cookies
- Twix Copycat Cookies
- Perfect Macarons
- Italian Ricotta Cookies
- White Chocolate Chip and Macadamia Nut Cookies
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Brown Butter Sugar Cookies
Ingredients
- 1 cup unsalted butter 2 sticks
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ⅔ cup granulated sugar divided
- 2 teaspoons vanilla extract
- 2 eggs
Instructions
- In a saucepan, melt butter over medium heat, stirring until golden brown and nutty, 5–6 minutes. Let cool 10 minutes, then refrigerate until almost solid again, about 20 minutes.1 cup unsalted butter
- Preheat oven to 375° F. Line baking sheets with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Using a stand mixer with the paddle attachment (or a hand mixer), beat the browned butter with the brown sugar and ⅓ cup granulated sugar until light and creamy, about 2 minutes. Mix in vanilla extract and eggs.1 cup brown sugar, ⅔ cup granulated sugar, 2 teaspoons vanilla extract, 2 eggs
- Add the flour mixture and mix until just combined.
- Place the remaining ⅓ cup granulated sugar in a small bowl. Scoop dough into balls (about 1 ½ tablespoons each), roll in sugar, and place on prepared baking sheets about 2 inches apart.
- Bake 8–10 minutes, until edges are golden. Cool on the pan 5 minutes, then transfer to a wire rack.
Notes
Nutrition
Did You Make This Recipe?
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Has anyone tried topping these with Hersey kisses?
Can these be made gluten free?
Not that I know of as this is a new recipe on the site. You could easily add a Hershey’s kiss to the top after it comes out of the oven.
I’m sure someone could figure out how to alter this to be gluten-free, but I don’t bake with gluten-free ingredients so I’m sorry I can’t help.