Brown Butter Sugar Cookies
Total Time
28 mins
Prep Time
20 mins
Cook Time
8 mins
Rating
4.46 out of 5 stars
(33)
Ingredients
34 cookies
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup granulated sugar, for rolling cookies in
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Cover and place in the fridge until the butter sets up. It should be soft but not solid. This should take 30 to 45 minutes.
Step 3
In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and 1 ¾ cups of granulated sugar together until fluffy. Stop and scrape down the sides of the bowl with a spatula, if necessary.
Step 5
Add the eggs and vanilla extract; mix until well combined.
Step 6
Add the dry ingredients and mix on low until just combined.
Step 7
Put the remaining sugar in a small bowl. Form the dough into balls, about 1 ½ tablespoons per cookie. Roll each ball in the sugar until well coated. Place on the prepared baking sheet, about 2-inches apart.
Step 8
Bake for 8 to 10 minutes or until the bottoms are light golden brown and the cookies start to crack. Don’t overbake or the cookies won’t be soft and chewy.
Step 9
Remove the pan from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely.
Step 10
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Chef's notes
Store the cooled cookies in an airtight container for up to 3 days. You can also freeze the baked cookies for up to 3 months in a freezer bag or container.
