Brown butter sugar cookies with crispy edges, a chewy center, and that warm nutty flavor from beurre noisette.
These brown butter sugar cookies are my go-to when I want classic sugar cookies with a deeper, nutty “toasted butter” flavor and crisp edges.
As a French home baker, I use the same beurre noisette technique I rely on for pastries — and I’ve tested the timing so you get chewy centers without dry cookies.
Why you'll love it
- Ready with simple pantry ingredients (no fancy tools)
- Nutty brown butter flavor without an overpowering “buttery” taste
- Crisp edges + soft center, perfect for coffee breaks and lunchboxes
Ingredients you need
- Unsalted butter: for brown butter (beurre noisette)
- Granulated sugar: for the dough + for rolling
- Brown sugar: light or dark
- Egg: large, room temperature
- All-purpose flour: standard wheat flour
- Baking powder: standard
- Baking soda: standard
- Vanilla extract: pure or imitation
- Salt: fine salt + optional flaky salt to finish
Tips for this recipe
- Use a light-colored pan to spot the brown butter color fast
- Cool the brown butter until soft, not runny (prevents spread)
- Chill the dough if your kitchen is warm
- Pull cookies when the center still looks a little soft
- Weigh/measure flour carefully (don’t pack it)
How to make browned butter sugar cookies
Brown the butter in a light saucepan until it smells nutty and turns amber, then strain and cool until soft (not liquid).
These cooies are based on my soft sugar cookies recipe, using the same dough with browned butter for a deeper flavor.
Cream the softened brown butter with granulated sugar and brown sugar until smooth.
Add the egg and vanilla, then mix just to combine.
Stir in flour, baking powder, baking soda, and salt until a soft dough forms.
Scoop dough balls, then roll in granulated sugar.
Chill 20–60 minutes for thicker cookies.
Bake at 350°F / 175°C until edges are golden and centers look slightly underbaked.
Cool 10 minutes on the tray, then move to a rack.
Storage
- Store baked cookies in an airtight container at room temperature up to 5 days
- For longer storage, freeze baked cookies up to 2 months
- Cookie dough balls can be frozen raw and baked straight from frozen
Recipe variations
- Brown butter chocolate chip sugar cookies: add chocolate chips to the dough
- Cinnamon sugar version: roll dough balls in cinnamon sugar before baking
- Brown butter lemon sugar cookies: add lemon zest to the dough
- Thick bakery-style cookies: chill dough 1 hour before baking
- Nut-free option: keep the recipe plain without mix-ins
Recipe Questions
Why are my cookies flat?
The dough was too warm. Chill the dough before baking.
Can I make these without brown butter?
Yes, but you’ll lose the nutty flavor that defines this recipe.
Do I need to chill the dough?
Not required, but chilling helps keep cookies thick.
Can I freeze brown butter sugar cookies?
Yes, baked cookies or raw dough both freeze well.
What does brown butter add to sugar cookies?
A deep, nutty flavor and richer taste than regular butter.
More Cookie Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Brown Butter Sugar Cookies
- Total Time: 20 minutes
- Yield: 25 cookies
Description
These brown butter sugar cookies are soft in the center with lightly crisp edges, made with nutty brown butter for a deep roasted hazelnut flavor.
Ingredients
- 155 g (¼ cup) Butter – unsalted
- 150 g (¾ cup) Sugar – granulated
- 50 g (¼ cup) Light brown sugar – or dark brown sugar
- 1 Egg – room temperature
- 1 tsp Vanilla extract
- 220 g (1 ¾ cups) Flour – all-purpose
- 1 tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Salt
- 50 g (¼ cup) Sugar – granulated (for rolling)
Instructions
- Brown the butter in a saucepan over medium heat for about 5 minutes, stirring occasionally, until golden and nutty.
- Strain to remove the solids and measure 115 g (½ cup); add a little water if needed to compensate evaporation. Let cool until soft, not hot.
- Mix the flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat the softened brown butter with granulated sugar and brown sugar for 3–4 minutes until creamy.
- Add the egg and vanilla and mix for 1 minute until combined.
- Fold in the dry ingredients just until incorporated.
- Scoop dough balls and roll in granulated sugar. Place on a parchment-lined baking sheet.
- Chill for 20–30 minutes.
- Bake at 350°F (175°C) for about 10 minutes, until lightly golden but still soft in the center.
- Cool a few minutes on the tray, then transfer to a rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Tips:
- Weigh the butter after browning to keep the right fat balance
- Use a kitchen scale for consistent cookie size
- Chill the dough to prevent spreading
- Do not overbake; cookies set as they cool
- Use light-colored pans to control browning
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cookies
- Cuisine: american
Nutrition
- Calories: 122
- Sugar: 10
- Sodium: 65
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Protein: 1
- Cholesterol: 20
Wattoote
these cookies are superb I'm a fan
Menolly
I was wondering if I should use dark half sheet pans for this recipe.
Fadela
Yes, dark pans are fine, but lower the oven temperature by 25°F and watch cookies closely to prevent over-baking.
Ky
Just wanted to let you know that in your instructions, you say “powdered sugar”
That was a little confusing and made me question if I had the right sugar lol
Fadela
Apologies for the confusion! It was just a translation error. In France, we call granulated sugar "sucre en poudre," which is often translated as "powdered sugar." I’ve corrected the recipe sheet to clarify this. Thanks for pointing it out!