Browned Butter Sugar Cookies

Please believe me when I say these are one of the best (quite possibly the best) cookies I have ever made.  My husband took one bite and said, “These are gooooood!  What’s in them?”  Nothing special really, except for the browned butter, and it makes all the difference in the world.  Then he told me I better put them away or they’d all be gone by the end of the day. Not only are they incredibly delicious and flavorful, the aroma is heavenly too.  They are slightly crispy on the outside and chewy in the middle–just be sure not to overbake them.  Honestly, if a cookie were going to replace the beloved chocolate chip on my list of favorites, this would be it.  My kids are still talking about them a week later, and next time I’ll be sure to double the recipe so they last a little longer.

Brown Butter cookies

Browned Butter Sugar Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • 14 tablespoons butter (1 3/4 sticks)
  • 1/4 cup granulated sugar
  • 2 cups packed dark brown sugar, divided
  • 2 cups unbleached all-purpose flour plus 2 tablespoons
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
Instructions
  1. Heat 10 tablespoons butter in a 10-inch stainless steel (not nonstick) skillet or small, uncoated saucepan over medium heat until melted, about 2 minutes.
  2. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Be careful not to let it burn!
  3. Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl.
  4. Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside for 15 minutes.
  5. Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees.
  6. Line 2 large baking sheets with parchment paper, or coat them with cooking spray.
  7. In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside.
  8. Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
  9. Add the remaining 1 3/4 cups brown sugar along with the salt to the cooled butter and mix until no sugar lumps remain, about 30 seconds.
  10. Scrape down the sides of the bowl with a rubber spatula; add the egg, egg yolk, and vanilla and mix until fully incorporated, about 30 seconds.
  11. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with a rubber spatula to ensure that no flour pockets remain and the ingredients are evenly distributed.
  12. Form the dough into 1 1/2 inch balls, and roll them in the sugar mixture to coat. Place them on the prepared baking sheets, about 2 inches apart.
  13. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but the centers are still soft, 8-10 minutes. Do not over bake!
  14. Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.

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Comments

  1. I have bookclub this week. I will serve these!

  2. I agree that these cookies are divine! So glad they were a hit at your house.

  3. The texture on these looks great. I’ll have to add these to my list!

    Just shared the skillet granola on my blog.

  4. I would definitely agree that the browned butter will make a really big difference. This will be great for snacks and in between meals treats. Thanks for sharing!

  5. You may see these on my site very soon as part of my “Keep Your Man Employed” series, after I send him to work with a batch of ‘em!

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  7. These look fabulous … great job!

  8. So going to make these! Thanks for the recipe!

  9. I made these last Thursday and gave them to the boyfriend to take to work. They were GONE in five minutes! Raves raves raves. The look of the cookie does not really convey how delicious and addictive they are. Wait until you see the pictures. Coming soon. THANKS AGAIN!!! – Gary

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  11. They were so good! Here’s the link to my post on them:

    Browned Butter Sugar Cookies at Tv Food and Drink

  12. Very good. Thank you. I served them with fresh boysenberries in a fresh boysenberry sauce and vanilla ice cream. The best part was that I was going to replace white sugar with brown… and then I finished looking at the recipe. Two thumbs up!

  13. I found these cookies on Pinterest (I think) and I have to say they are THE best sugar cookies I’ve ever had. My husband, not normally a fan of sugar cookies, loves them. My son requests these all the time. And I mean all.the.time. Thank you so much for sharing!

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