Please believe me when I say these Browned Butter Sugar Cookies 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 these cookies 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.
Browned Butter Sugar Cookies
- 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.
- 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!
- Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl.
- Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside for 15 minutes.
- Meanwhile, adjust an oven rack to the middle position and heat the oven to 350 degrees.
- Line 2 large baking sheets with parchment paper, or coat them with cooking spray.
- In a shallow baking dish or pie plate, mix the granulated sugar and 1/4 cup packed brown sugar; set aside.
- Whisk the flour, baking soda, and baking powder together in a medium bowl; set aside.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.