brown butter sugar cookies

these are the best brown butter sugar cookies – a classic, buttery sugar cookie transformed by the warmth and nutty richness of brown butter. perfect for sharing with loved ones during the holidays!

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why you will love this brown butter sugar cookies recipe

• a bit different to a classic sugar cookie – the brown butter adds a delicious, nutty, toffee-like flavour to your classic sugar cookie.

• can be made for different occasions – you can easily switch up toppings or decorations for these cookies to suit any occasions. e.g. you use different sprinkle mixes, or top with a frosting. these brown butter sugar cookies would also be great as a base for my strawberry cheesecake cookies.

• perfect for cookie boxes or gifting – these brown butter sugar cookies are easy to make, can be made ahead of time and look great with the chocolate and sprinkles. would be great for gifting during the holidays or for special occasions!

learn how to make brown butter sugar cookies

to make these simple brown butter sugar cookies, we’re going to start off by browning the butter. let this cool slightly, then add granulated sugar and whisk together until combined. add a some heavy cream, a splash of vanilla, a little bit of almond extract and a large egg and mix that in. then add a mix of flour, some baking soda, baking powder and some salt and mix all of that together. once a dough is formed, split the cookie dough into equal sections, then let it chill in the fridge. before baking, roll each brown butter sugar cookie cookie dough ball in some extra sugar then bake the cookies until golden and soft. once the cookies are out of the oven, let them cool completely.

once the cookies have cooled completely, you can top these with a frosting and sprinkles or just eat them on their own!

brown butter sugar cookies ingredients

• butter – we’re going to be using unsalted butter here. if you would prefer to use salted butter, just skip the extra salt in the dry ingredients. to make these brown butter sugar cookies, we’re going to brown the butter for an extra nutty, caramel-like depth of flavour that will perfectly complement the soft, chewy sugar cookies. if you want to make a frosting to pair with these brown butter sugar cookies, you’ll also need butter for that.

• granulated sugar – these easy brown butter sugar cookies are made just granulated sugar. the brown butter and heavy cream helps keep these brown butter sugar cookies chewy and soft so we don’t need brown sugar for this recipe. however, if you want that extra flavour from the brown sugar, you can use a mix of brown sugar and granulated sugar. i also roll the cookie dough in granulated sugar before baking in this recipe.

• egg – we’re just going to use one large egg in this brown butter sugar cookie recipe. make sure it’s at room temperature so that it’s able to combine easily with the rest of the ingredients.

• vanilla extract – optional, but a splash of it will add a nice, subtle vanilla flavour to your brown butter sugar cookies. i also add vanilla to the frosting.

• almond extract – again, optional, but highly recommended. a hint of almond extract adds some extra flavour that works so well with these brown butter sugar cookies.

• double cream/heavy cream – this is optional but adding a small amount of heavy cream to my brown butter sugar cookie dough helps keep these brown butter sugar cookies chewy and soft and adds a lovely richness to them. it also helps account for any butter that is lost when we brown it. if you don’t have heavy cream on hand, you can use milk in place of it. i also add some heavy cream when making the frosting but you can also use milk in place of this if you don’t have heavy cream.

• flour – we’ll be using plain flour/all purpose flour for this recipe.

• baking soda and baking powder – i use just a small amount of baking soda and baking powder in these brown butter sugar cookies to get a good balance of spread and thickness.

• salt – these salted brown butter sugar cookies are made with just a small amount of salt in the dry ingredients that will help balance out some of the sweetness.

• (optional) icing sugar or powdered sugar – if making a frosting to go with these cookies, you’ll need some icing sugar or powdered sugar to ensure the frosting is smooth and lump-free.

• (optional) sprinkles – after frosting these brown butter sugar cookies, i like to add a few sprinkles on top, just to make them look a little nicer. you can use any kind of sprinkles that you like.

tools

• pot for browning the butter – we’ll be browning the butter on the stove over medium heat.

• large bowls – we’re going to be adding the browned butter to another bowl so that it can cool down slightly. we’re also going to be adding all the rest of the ingredients to the same bowl, so you’ll want to make sure that it’s large enough. you’ll need a second large bowl to separately mix the dry ingredients together before adding them to the rest of the batter.

• whisk or spoon/spatula – you’ll need a whisk or spoon for mixing the cookie dough batter together. i’d recommend using a spoon or spatula towards the end when it comes to mixing the dry ingredients in, and using a whisk for the wet ingredients.

• small bowl – you’ll need a small bowl for the granulated sugar to roll our brown butter sugar cookies in.

• parchment paper or baking paper – to line your baking tray.

• baking tray or baking sheet – for baking the brown butter sugar cookies.

• (optional) electric mixer – if making a frosting for these brown butter sugar cookies, i recommend using a hand mixer or stand mixer to get a smooth frosting without any lumps.

• (optional) offset spatula – just to make it easier to frost the brown butter and sugar cookies.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: add butter to a pan or pot, and heat up over medium heat. keep stirring until golden brown and toasted. you’ll know your done when the butter starts to smell toasty and caramel-like. (detailed instructions on browning butter in faqs section).

step two: add the hot brown butter to a large bowl. let it cool slightly at room temperature.

step three: add the granulated sugar to the browned butter and whisk the sugar and butter together until combined.

step four: add the egg, heavy cream, vanilla extract and almond extract and whisk this into the butter and sugar mixture until combined.

step five: in another large bowl, add the flour, baking soda, salt and baking powder and mix this together. add all of this to the rest of the sugar cookie mixture, and gently mix all of this in until a brown butter sugar cookie dough is formed.

step six: place the bowl in the fridge and let the sugar cookie dough chill in the fridge for 1-2 hours

step seven: remove the bowl from the fridge and separate the cookie dough into equal-sized portions. (i went for 6 dough balls weighing 90g or around 3.2oz each).

step eight: around 15 minutes before baking, preheat oven and line a cookie sheet or baking tray with parchment paper or baking paper.

step nine: in a small bowl, add granulated sugar. roll each brown butter sugar cookie dough ball in the sugar until coated then place on your baking sheet with enough space in between each cookie dough ball.

step ten: bake the brown butter sugar cookies for 12-15 minutes, or until they look soft and golden.

step eleven: remove the brown butter sugar cookies from the oven, and let them cool completely on the baking sheet.

(optional frosting instructions)

step twelve: while the cookies are cooling you can make the frosting. to a stand mixer, add soft, room temperature butter. mix on low speed until the butter lightens in colour and expands in volume. take breaks every so often to scrape the sides of the mixing bowl and then continue mixing. this should take about 5-8 minutes.

step thirteen: once the butter looks light and creamy, add the icing sugar/powdered sugar in small amounts at a time, mixing until the sugar is incorporated each time.

step fourteen: once all of the sugar has been incorporated, and the frosting looks thick and smooth, add the heavy cream, vanilla extract and salt, and again, mix on low speed until combined.

step fifteen: once you’ve got a smooth frosting, just spread it onto your cooled cookies with an offset spatula and then top with a mixture of sprinkles.

step sixteen: serve with a mug of hot chocolate, and let’s eat!

tips and notes

• keep an eye on the butter when browning it – butter can quickly go from nutty and toasted to burnt. keep stirring it as it browns on the stove, and don’t leave it unattended. once the butter starts to smell caramel-like and toasty, and you can see it start to turn a golden colour, remove the pan from the heat, and transfer the butter to a heat safe bowl to stop the butter browning any further. make sure to scrape all of the brown bits at the bottom of the pan into the bowl, as this is where all the flavour is!

• use a light-coloured pot or pan to brown the butter – this will just make it easier for you to monitor any colour changes in the butter and ensure that it doesn’t burn.

• i would recommend using room temperature eggs when making these brown butter sugar cookies. this will just make it easier to mix the ingredients and help the ingredients incorporate better.

• i like to use heavy cream in these brown butter sugar cookies as they help add a lovely richness and also keep the cookies soft and chewy. they also help account for any butter that is lost in the browning process. i would recommend adding the cream, but if you don’t have it on hand, you can use milk in place of the cream.

• if using salted butter, just skip the extra salt in the dry ingredients.

• once you add the flour and dry ingredients to the brown butter sugar cookie mixture, gently mix using a silicone spatula or spoon until just combined to avoid over mixing the dough. over mixing can make your sugar cookies tough and less soft and chewy.

• if you have the time, i would really recommend chilling the dough in the fridge for 1-2 hours before baking your brown butter sugar cookies. this will help develop the flavour of the browned butter and keep these sugar cookies thick and soft.

• use a cookie scoop or weigh out the cookie dough balls so that all of the cookies are equal and consistent in size. this brown butter sugar cookies recipe makes 6 cookies, weighing 90g (3.2oz) each.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your brown butter sugar cookies as they bake. i like to take them out of the oven when they’re soft and slightly underbaked as they will continue to cook as they cool once they’re out of the oven. over baking might make your brown butter sugar cookies dry and cakey and we definitely don’t want that! baking times will depend on how big your cookies are, so be sure to adjust times according to that. bigger cookies will take more time to bake, and smaller cookies will take less time.

• once your brown butter sugar cookies are out of the oven, they might look underdone and will be too soft to pick up. let them cool on the baking sheets for about 10-15 minutes before trying to pick them up.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• if you do decide to use cups, bear in mind that this recipe bases cup measurements on scooping the flour, as this is what most people tend to do.

• make sure the brown butter sugar cookies are completely cool before you add any kind of frosting to ensure that the frosting doesn’t melt.

frequently asked questions

1. what is brown butter, and should i brown butter for sugar cookies ?

   – brown butter is butter that has been cooked until the milk solids are toasted, turn golden brown and develop a nutty, toasty flavour. i love making these brown sugar cookies with brown butter, since it adds a very subtle depth and richness to a typical sugar cookie.

2. how do i brown the butter for this brown butter sugar cookie recipe ?

   – to brown the butter, start off by adding the butter to a pan, melt this over medium heat, and stir constantly as the butter melts. the butter will melt and then begin to foam and sizzle. you’ll know the butter has browned when the foam starts to tone down a little and the butter looks golden brown underneath the foam. the butter will start to smell slightly nutty and toasty. once this happens, remove the pot from the heat and transfer the brown butter to a heat safe bowl so that it can cool.

3. can i use salted butter in this brown butter sugar cookies recipe ?

   – yes, you can use salted butter instead of unsalted butter. if you do use salted butter for your brown butter sugar cookies instead of unsalted, just skip the extra salt in the dry ingredients.

4. do i have to use vanilla extract in this brown butter sugar cookies recipe ?

   – the vanilla extract in this brown butter sugar cookie recipe is optional. i like the subtle vanilla flavour it gives to the cookie dough but if you would prefer not to use it or don’t have it, that’s also completely fine.

5. why did my brown butter sugar cookies turn into a cake instead of soft and chewy ?

   – the reason why your cookies turned cakey could be because of baking times. you should take your brown butter sugar cookies out of the oven when they’re slightly underdone as they will continue to cook and firm up on the tray as they cool. even if you follow the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven. i highly recommend checking on your cookies every once in a while, especially towards the end of the recommended times to make sure they don’t over bake.

   – another reason could be that there was too much flour in your brown butter sugar cookie dough. to make these brown butter sugar cookies as accurately as possible, i would really recommend weighing out the flour using a kitchen scale.

6. why do you make these brown butter sugar cookies without brown sugar ?

   – using brown butter for sugar cookies helps give them some extra flavour and chewiness. i personally did not feel that brown sugar was necessary for this recipe as the heavy cream adds extra chewiness, these sugar cookies came out incredibly soft and the browned butter added a lovely caramel-like flavour. however, if you would like that extra flavour from the brown sugar, feel free to use a combination of brown sugar and granulated sugar.

7. can i make these brown butter sugar cookies without heavy cream ?

   – the use of heavy cream in this brown butter sugar cookies recipe helps add a lovely chewiness and richness to the cookies. however, if you don’t have it on hand or would rather not use it, i’d recommend using full fat milk instead of the cream.

8. why did my brown butter sugar cookies not spread ?

   – one of the reasons why your cookies didn’t spread might be due to your oven temperatures being too low. make sure to preheat your oven about 15 minutes before adding your cookies in so that the oven is hot enough when it’s time to bake them.

   – it could also be that your cookie dough is too cold. let the cookie dough rest at room temperature for a while after removing it from the fridge if you think that the cookie dough balls are a bit too firm.

9. do i have to chill the dough to make these brown butter sugar cookies ?

   – i would really recommend chilling the sugar cookie dough before baking it, as it will help enhance the flavours and prevent the cookies from spreading too much in the oven. this is essential if you want a thicker cookie. however, if you’re really pressed for time, or would rather keep these brown butter sugar cookies no chill, you can skip chilling the dough and bake the cookies immediately. just keep in mind that the cookies may spread a little more if you don’t chill the dough.

10. can i make these brown butter sugar cookies ahead of time ?

    – you want your brown butter sugar cookies to be completely cool before adding any kind of frosting, so you can definitely make them ahead of time. there are also a some steps involved that require some waiting time (e.g. chilling the dough) so you can make the dough ahead of time, and bake the cookies when needed.

11. can i make brown butter sugar cookie bars instead of brown butter sugar cookies ?

    – if you want to keep these brown butter sugar cookies easy and quick to make, you can definitely bake them as cookie bars instead of individual cookies. just make the brown butter sugar cookie dough as stated in the recipe, press the dough into a lined 8×8 inch baking dish and bake. keep in mind that baking times might differ for the cookie bars. then, top with the frosting, add sprinkles, and slice them up just before serving.

12. can i make these brown butter sugar cookies cut out cookies ?

    – this is not a brown butter cut out sugar cookie recipe. these sugar cookies spread in the oven, so if you shape them, they won’t hold their shape when they bake.

13. can i make these brown butter sugar cookies with icing that isn’t a classic buttercream frosting ?

    – absolutely! you make these brown butter sugar cookies with any kind of frosting or icing that you like. i also love a whipped cream cheese frosting on sugar cookies if you’re looking for something a little lighter than a buttercream. just make sure to let the cookies cool before adding any frosting or icing on the cookies.

14. how do i store these brown butter sugar cookies ?

    – you can store these brown butter sugar cookies in an airtight container at room temperature or in the fridge.

recipe