Brown Butter Sugar Cookies
Brown Butter makes these sugar cookies extra rich and slightly nutty. These are so good and flavorful, they don’t even need frosting. Meet your new favorite holiday cookie. Recipe at KathleensCravings.com
Servings Prep Time
36cookies 15minutes
Cook Time Passive Time
12minutes 30minutes
Servings Prep Time
36cookies 15minutes
Cook Time Passive Time
12minutes 30minutes
Ingredients
  • 1cup unsalted butter2 sticks
  • 2 cups plus 2 tablespoons all purpose flour
  • 1teaspoon baking soda
  • 1/2teaspoon saltomit if using salted butter
  • 3/4cup white granulated sugar
  • 3/4cup light brown sugarpacked
  • 1large eggroom temperature
  • 2teaspoons vanilla extract
  • sprinklesoptional, for topping
Instructions
  1. Start by browning the butter. First, set out a large heat proof bowl to have at the ready. Cut the butter into chunks and place in a light colored skillet (a light colored skillet helps you see the color of the brown butter as it changes). Melt the butter over medium heat, whisking occasionally. After 5-8 minutes, the butter will start to brown. You’ll start to see brown specks on the bottom and it will have a nutty aroma. When finished the butter will be an amber, golden brown and the specks will be brown. Be careful not to burn! The specks can go from brown to black very quickly which means the butter is burnt. If this happens, start over :). Once browned, pour into the bowl immediately and let cool for 5 minutes
  2. While cooling, whisk the flour, baking soda, and salt together in a medium bowl.
  3. Add the granulated sugar and brown sugar to the slightly cooled brown butter. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter and sugar on medium-high speed until mostly combined – about 1 minute. Then beat in the egg and vanilla extract until combined.
  4. Add the dry ingredients and mix together on low speed, slowly working up to high speed until combined. The dough will be greasy and thick.
  5. Roll the dough into balls – about 1 tablespoon of dough each. Due to the dough’s texture, you may need to kind of press them into balls versus rolling. Do the best you can 🙂 Press the tops of the balls into the sprinkles, if using. Place the balls on a lined baking sheet or a few plates, cover with plastic wrap, and refrigerate for about 30-45 minutes to chill
  6. Preheat the oven to 350 F and line baking sheets with parchment paper or silicone liners.
  7. Line the baking sheets with the chilled balls – a few inches apart. Sprinkles up! Bake for 12-13 minutes until lightly browned around the edges and just set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Cookies stay fresh in an airtight container at room temperature for up to 1 week.

You can make the cookie dough, roll into balls as directed and chill it in the refrigerator for up to 3 days.

Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.