Brown Butter Sugar Cookies
I love a traditional cut out sugar cookie with a good icing or frosting on top just as much as the next person. But, dare I say, these Brown Butter Sugar Cookies are so good they don’t even need icing. Yes, you read that right. Browning our butter brings a rich, slight nuttiness, and warmth to these sugar cookies. They’ll become a must make on your holiday cookies list.
Brown Butter Tips!
- The #1 tip is to watch the butter closely! It can go from perfectly browned to burnt quickly.
- Use a light colored pan! This makes it easier to see the color.
- Chop your butter into chunks. This aids in even melting.
- If you think your butter is burnt (some of the specks will be black and it will have a slightly burnt smell), then start over. Seriously. It will give your cookies an off flavor.
- Finally, Keep extra butter on hand! (just in case your batch burns..)
Want to make another cookie with brown butter? I love these Brown Butter Almond Shortbread Cookies!
Once the butter is browned, mix in both white sugar AND brown sugar (hello, richness). Then slowly mix in the dry ingredients. The dough is going to be thicker and greasier than your typical sugar cookie dough. Don’t be alarmed. This is exactly how the dough is supposed to be. Because the dough is rolled into balls and not for cutouts, the texture works just fine.
Buttery, slightly nutty, melt in your mouth. The brown butter really amplifies these sugar cookies. Not to mention the extra richness from the brown sugar and the added sweetness from the vanilla extract. The flavor of these cookies is out of this world.
This recipe was originally published on December 17th, 2018. It is unchanged with slightly updated instructions and tips.