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Ultimate Soft and Chewy Brown Butter Sugar Cookies

A stack of three chewy brown butter sugar cookies rolled in sparkling sugar, with one cookie broken to show the soft interior.
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Make bakery-style sugar cookies with a deep, nutty flavor by browning the butter first. This recipe delivers soft centers and slightly crisp edges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: Extra granulated sugar for rolling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in the browned bits. Let it cool for 15 minutes until slightly warm, not hot.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the egg, egg yolk, and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Wrap the dough tightly and chill for at least 1 hour, or up to 3 days, for best flavor development.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop the dough into balls (about 1.5 tablespoons each). If desired, roll the dough balls in extra granulated sugar for a slight crust.
  7. Place dough balls 2 inches apart on the prepared sheets. Gently press down on each ball with the bottom of a glass or your palm to flatten slightly.
  8. Bake for 9 to 11 minutes. The edges should look set and lightly golden, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve perfect brown butter, watch it closely after it foams; the milk solids will start to brown quickly.
  • Chilling the dough is key for preventing the cookies from spreading too much and deepening the nutty flavor.
  • For bakery-style cookies, slightly underbake them; they will firm up as they cool, keeping the center chewy.

Nutrition

Find it online: https://cookingbyfelix.com/brown-butter-sugar-cookies-recipe/