Description
These Brown Butter Sugar Cookies are rich and buttery with a delightful nutty flavor from browned butter. Crispy on the edges and soft inside, these classic cookies are perfect for any occasion and can be adorned with sprinkles for a fun twist.
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
- 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 (optional)
Instructions
- Brown the Butter: Slice the unsalted butter into pieces and melt it over medium heat in a light-colored skillet. Whisk occasionally until the butter is a rich golden brown with a nutty aroma, about 5-8 minutes. Remove from heat and let 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 Browned Butter: Add granulated sugar and light brown sugar to the cooled brown butter. Beat until just combined; the mixture may be 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. Expect the batter to not be completely smooth.
- Add Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients. Stir gently until no dry flour remains and the dough is thick. Be careful not to overmix to avoid tough cookies.
- Form and Chill Dough: Roll dough into 1 tablespoon-sized balls. Optionally, dip each ball into sprinkles for decoration. Place the dough balls on a tray and refrigerate for 30 minutes to help cookies keep their shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange chilled dough balls on baking sheets, spaced apart. Bake for 12-13 minutes until edges are lightly browned. The cookies may seem soft immediately after baking but will firm up on a cooling rack.
Notes
- Using a light-colored skillet helps monitor the browning of the butter to prevent burning.
- Chilling the dough is essential to maintain cookie shape and texture during baking.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Cookies will firm up as they cool, so avoid overbaking.
- Sprinkles are optional but add a colorful decorative touch.
