Description
Brown Butter Sugar Cookies are a delightful twist on classic sugar cookies, featuring rich, nutty browned butter that adds deep flavor and a soft, chewy texture. Perfectly sweetened with a blend of granulated and light brown sugars, these cookies come together easily and offer a warm, aromatic treat, enhanced optionally with festive sprinkles.
Ingredients
Scale
Butter
- 1 cup (16 Tbsp; 226g) unsalted butter, at room temperature
Dry Ingredients
- 2 cups + 2 Tbsp (265g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Sugars
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
Wet Ingredients
- 1 large egg, at room temperature
- 2 tsp vanilla extract
Optional
- Sprinkles for decoration
Instructions
- Brown the Butter: Slice the unsalted butter into pieces and melt it in a light-colored skillet over medium heat, whisking occasionally. Continue cooking until the butter turns a rich golden brown and develops a nutty aroma, about 5-8 minutes. Remove from heat and let it cool for 5 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
- Combine Sugars and Butter: Add granulated sugar and light brown sugar to the cooled brown butter. Beat the mixture until just combined; it may appear slightly grainy, which is normal.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the sugar and butter mixture. Mix until fully combined, noting that the batter will not be completely smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients. Stir gently until no dry flour remains and the dough is thick, avoiding overmixing to keep the texture tender.
- Shape and Chill: Roll the dough into 1 tablespoon-sized balls. Optionally, dip the balls in sprinkles for decoration. Place the dough balls on a tray and refrigerate for 30 minutes to help the cookies maintain their shape during baking.
- Bake Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls spaced apart on baking sheets. Bake for 12-13 minutes until the edges are lightly browned. Remove cookies and allow them to cool on a rack, where they will firm up.
Notes
- Using a light-colored skillet helps monitor the browning of the butter to prevent burning.
- Chilling the dough before baking is crucial to maintain the shape and improve texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Cookies may seem soft immediately after baking but will firm up as they cool.
- Optional sprinkles add a festive touch and extra sweetness.
