Brown Butter Sugar Cookies
Brown butter sugar cookies are a delightful twist on traditional sugar cookies, offering a rich, nutty flavor and a perfect texture that combines crispy edges with a chewy center. Below is a detailed recipe to create these delicious cookies.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 1 large egg (room temperature)
- 1½ teaspoons vanilla extract (or vanilla paste)
- 1¼ cups (175 g) all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Brown the Butter:
- In a medium saucepan, melt the butter over medium heat. Continue cooking past the boiling point until it turns a golden brown and emits a nutty aroma, stirring constantly to prevent burning. This process takes about 5–6 minutes.
- Once browned, pour the butter into a bowl and let it cool completely.
- Prepare the Dough:
- In a stand mixer fitted with a paddle attachment, combine the cooled brown butter and granulated sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing on low speed until smooth.
- Gradually add the flour, baking powder, baking soda, salt, and nutmeg. Mix until just combined to avoid overmixing.
- Shape the Cookies:
- Using a cookie scoop or your hands, form large balls of dough (about 3 tablespoons each). Roll each ball in granulated sugar before placing them on a lined baking sheet.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the cookies for 10–13 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips for Perfect Cookies
- Chilling the Dough: For thicker cookies that spread less during baking, consider chilling the dough for about 30 minutes before scooping and baking.
- Storage: Store any leftovers in an airtight container at room temperature for up to one week.
Notes
- If you have any questions about substitutions in this recipe, please check out the “Substitutions and Swaps” section in the post above.
- How Many Cookies Does this Recipe Make?
- This recipe makes about 12 cookies (2 Tbsp of dough per cookie).
- However, you can also make bigger brown butter cookies! Scoop 8 cookie dough balls (about 3 Tbsp each) and chill them for an hour, then bake for 9-12 minutes at 350 F / 175 C.
- Tips for Making the Best Brown Butter Sugar Cookies
- Properly measure the flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temperature mix together better. Set out any cold ingredients ahead of time.
- Mix the dry ingredients into the wet ingredients until they’re *just* combined. Avoid over-mixing the dough once the flour has been added in.
- Use a cookie scoop to make sure the cookies are uniformly sized.
- Don’t over-bake your cookies! Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
- Making These Brown Butter Sugar Cookies in Advance and Storing Them
- You can make this cookie dough in advance! The cookie dough balls can be stored in the fridge for up to a week in an airtight container or in the freezer for up to a month.
- If you freeze the cookie dough, transfer it to the fridge the night before you want to bake the cookies, then roll them in sugar and bake them following the instructions in the recipe card above.
- These cookies can sit at room temperature for 5 days in an airtight container, or be frozen for up to a month.
Find it online: https://gourmetgleam.com/brown-butter-sugar-cookies/