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    Home / Desserts / Cookies

    Brown Butter Sugar Cookies

    Last update: Dec 13, 2024 Published: Dec 9, 2021 by Fadela This post may contain affiliate links

    Jump to Recipe·Print Recipe·5 from 2 reviews

    Learn the art of making brown butter sugar cookies for a delightful treat that balances soft, chewy centers with crispy edges and a nutty aroma. Master the simple technique of making homemade brown butter for cookies that shine at any gathering.

    brown butter sugar cookies on a table
    Jump to:
    • Why you'll love these cookies
    • Ingredients you need
    • How to make browned butter sugar cookies
    • Tips for this recipe
    • Storage and freezing
    • Recipe variations
    • More Cookie Recipes
    • Brown Butter Sugar Cookies

    Brown butter sugar cookies are delightful treats made from a classic cookie dough infused with the rich, nutty flavor of browned butter resulting in a delightful combination of crispy edges and a chewy center.

    Brown butter, or "beurre noisette" in French, is butter that's been heated until it turns brown and develops a delicious nutty scent. It's used in cookies and desserts to give them a rich, nutty flavor that takes the treats to the next level.

    Why you'll love these cookies


    • Easy recipe - These cookies are a breeze to make, even for beginners plus my tips to get the best results.
    • Crunchy & chewy - They offer a delightful combination of crispy edges and a soft, chewy cookie texture.
    • Nutty Brown butter flavor - The rich, nutty taste of brown butter adds an extra dimension to elevate these cookies to the next level.

    More chewy Cookies? Give these a try, Peanut butter chocolate chip cookies, Oatmeal chocolate chip cookies, S'more cookies, Biscoff butter cookies.

    Ingredients you need

    You need these ingredients to make these brown butter cookies:

    • Brown butter: Use preferably unsalted butter rather than salted butter to make the homemade brown butter, measure the final quantity carefully with an electronic scale because during the process the butter will lose its moisture that can be filled with the addition of a bit of water.
    • Sugar: A mixture of granulated sugar and flavored sugar such as light brown sugar or dark brown sugar.
    • Egg: use a large egg at room temperature, take it out in advance or put it in a bowl of hot water to bring it to the right temperature more quickly.
    • Flour: Use preferably white wheat all-purpose flour.
    • Yeast: a mixture of baking powder and baking soda to make chewy cookies.
    • Vanilla and salt: Essential to flavor and bring out all the flavors, use pure vanilla extract and flaky sea salt (kosher salt) or simple table salt.
    brown butter sugar cookies on a work surface

    How to make browned butter sugar cookies

    Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

    Step 1: Place the chopped butter in a saucepan over medium heat while stirring from time to time with a spoon, the butter will first clarify (separation of the fat and whey) to take a light brown color.

    Step 2: Pass the mixture through a fine sieve to recover the burnt residue.

    Step 3: Let the browned butter cool in a jar until its texture is no longer liquid but softened.

    saucepan with diced butter
    saucepan with brown butter

    Step 4: Place the softened brown butter (or melted butter but cooled), white sugar, and brown sugar in a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment and beat with an electric mixer for 2-3 minutes until smooth and creamy.

    Step 5: Add the room-temperature egg and vanilla extract and mix again with an electric mixer to incorporate them.

    Step 6: Finish by adding the flour mixture, flour, baking powder, baking soda and sea salt and mix this time gently with a spatula or wooden spoon to incorporate them and have a smooth mixture.

    medium bowl with cookie dough

    Step 7: Form dough balls with an ice cream scoop (cookie scoop) or with your hands and place on a baking sheet lined with parchment paper.

    Step 8: Roll each cookies dough balls in granulated sugar previously placed in a small deep bowl until completely covered with sugar. Then place the sugar cookie balls back on the baking sheet lined with baking paper, making sure to separate them by about 5 mm so they don't touch during baking.

    Let chill: And let them rest for about 20 minutes to 1 hour in the refrigerator to have thick cookies.

    bowl with sugar mixture

    Bake: Preheat oven to 350°F / 175°C while the sugar cookie dough balls rest in the fridge and bake for about 10 minutes until the edges of the cookies are golden brown but still a little soft in the center, they will firm up as they cool.

    Enjoy! Remove the cookies from the oven and let them cool a bit on the cookie sheet before gently moving them to a wire rack to let them cool completely.

    sugar cookies dough balls

    Tips for this recipe

    • Use High-Quality Butter: Start with high-quality unsalted butter for the best flavor. European-style butter with a higher butterfat content is excellent for achieving a rich, nutty flavor.
    • Brown the Butter Properly: When browning the butter, melt it in a light-colored saucepan or skillet over medium heat. Stir continuously until it turns a deep golden brown color and gives off a nutty aroma. Be cautious not to overcook it and turn it into burnt butter.
    • Chill the Browned Butter: After browning, transfer the butter to a bowl and allow it to cool to room temperature. Then, refrigerate it until it reaches a solid but still pliable consistency. This helps prevent the cookies from spreading too much during baking.
    • Properly Measure the Flour: Measure the flour accurately using the spoon-and-level method. Over-measuring flour can result in dry and crumbly cookies.
    • Chill the Cookie Dough: After mixing the cookie dough cover with plastic wrap and chill it in the refrigerator for at least 30 minutes or until it's firm. This prevents the cookies from spreading too much while baking and helps develop their flavor.
    • Don't Overbake: Bake the cookies just until the edges turn golden brown. The centers should still appear slightly underbaked when you remove them from the oven. They will continue to set as they cool, ensuring a soft and chewy interior.

    Storage and freezing

    At room temperature: Sugar cookies can be stored at room temperature in an airtight container box for about 1 week to keep them fresh.

    In the freezer: You can freeze them for up to 3 months after baking when they are completely cooled and placed in a storage bag or box.

    Freezing raw cookies: After shaping them into cookie balls, place them in a storage bag and keep them in the freezer for up to 3 months.

    Take them out and let them defrost for about 1 hour at room temperature on a baking sheet covered with baking paper and follow the baking instructions in the recipe card.

    Recipe variations

    • Brown Butter Chocolate Chip Cookies: Add semi-sweet or dark chocolate chips to the cookie dough for a classic and delightful twist.
    • Brown Butter Pecan Cookies: Incorporate chopped pecans into the dough for a nutty and buttery cookie experience.
    • Brown Butter Cinnamon Sugar Cookies: Roll the cookie dough balls in a mixture of cinnamon and sugar before baking for a warm and cozy flavor.
    • Brown Butter Espresso Cookies: Incorporate espresso powder or finely ground coffee beans for a bold coffee flavor that pairs perfectly with the nuttiness of brown butter.
    • Brown Butter White Chocolate Macadamia Cookies: Swap out the chocolate chips for white chocolate chips and add macadamia nuts for a sweet and nutty combination.
    • Brown Butter Almond Joy Cookies: Mix in shredded coconut, chopped almonds, and chocolate chunks to mimic the flavors of the popular candy bar.
    • Brown Butter Peanut Butter Cookies: Create a peanut butter swirl by adding dollops of peanut butter to the cookie dough before baking.
    • Edible sugar cookie dough: like my easy cookie dough recipe, or this recipe for chocolate chip cookie dough bites.

    More Cookie Recipes

    • Chewy chocolate chip cookies recipe
      Best Chocolate Chip Cookies
    • Strawberry Cheesecake Cookies
    • Soft & Chewy M&M Cookies
    • S'mores cookies
      S'mores Cookies
    brown butter sugar cookies on rack

    I hope you love these brown butter cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

    Print
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    Best brown butter sugar cookies

    Brown Butter Sugar Cookies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Fadela
    • Total Time: 20 minutes
    • Yield: 25 cookies
    Print Recipe
    Save Recipe Recipe Saved

    Description

    These sugar cookies are soft and crunchy and they are made with brown butter which gives them a roasted hazelnut flavor.


    Ingredients

    • 155 g ( ⅔ 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

    Instructions

    1. Place the butter in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally, until it turns brown.
    2. Strain the hazelnut butter to remove any residue and measure the quantity to have at least 115 g (½ cup). Add water if necessary to replace the evaporated water then set aside to cool a bit before using in the recipe.
    3. In a bowl mix together the dry ingredients, flour, baking soda, baking powder and salt and set aside.
    4. Place the room-temperature softened brown butter in a large bowl with the sugar and light brown sugar and beat with an electric mixer for 3-4 minutes until fluffy.
    5. Add the egg and vanilla and mix again for 1 minute to incorporate.
    6. Add the dry ingredients and mix with a spatula or wooden spoon to incorporate.
    7. Form balls with your hands or an ice cream scoop and roll in the granulated sugar and place on a baking sheet lined with parchment paper.
    8. Let the cookies chill in the refrigerator for about 20-30 minutes.
    9. Preheat the oven to 350°F / 175°C and bake the cookies for about 10 minutes until they are golden brown (they are still a little soft when they come out of the oven and will firm up as they cool)
    10. Let them cool for a few minutes before moving them.

    Equipment

    Hand mixer

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    ice cream scoop

    Ice cream scoop

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    Perforated baking sheet

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    Stand mixer

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    Notes

    Storage: 1 week at room temperature and up to 3 months in the freezer.

    • 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

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    Reader Interactions

    Comments

    1. Wattoote

      December 09, 2021 at 11:24 am

      these cookies are superb I'm a fan

      Reply
    2. Menolly

      December 12, 2022 at 6:33 am

      I was wondering if I should use dark half sheet pans for this recipe.

      Reply
      • Fadela

        December 29, 2023 at 4:45 pm

        Yes, dark pans are fine, but lower the oven temperature by 25°F and watch cookies closely to prevent over-baking.

        Reply
    3. Ky

      December 13, 2024 at 3:42 am

      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

      Reply
      • Fadela

        December 13, 2024 at 9:58 am

        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!

        Reply

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