Brown Butter Sugar Cookies

(24)
"The first time you make brown butter you might be wondering, am I doing this right? Looming over the stove watching a stick of butter bubble big and small until it suddenly reaches a rich, nutty caramel tone liquid—a sure sign the butter is ready. I became obsessed with brown butter quickly and knew we needed to highlight it on the cookie menu! These Brown Butter Sugar Cookies include all the goods: nutty brown butter flavor, crisp sugared exteriors and moist (apologies. I know this is a most hated word.) and yet sturdy centers."
-- @butterlovescompany
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Prep time 50mins
Cook time 16mins
Serves or Makes: 14

Recipe Card

ingredients

  • 1 3/4 sticks unsalted butter
  • 1 1/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 1 tablespoon pure vanilla
  • 1 egg
  • 1 egg yolk
  • 1/4 cup granulated sugar, as needed, for rolling

Method

  • Step 1

    In a small saucepan over medium heat, brown the butter. Transfer to a separate bowl, scraping down the saucepan to get the little browned butter bits. Allow to cool slightly.

  • Step 2

    In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

  • Step 3

    In the bowl of an electric mixer, combine the dark and light brown sugars. Pour in the browned butter and mix until thoroughly combined.

  • Step 4

    Add vanilla extract followed by the egg and egg yolk and combine. Pour in the flour mixture and mix until combined, with 1 minute on medium high speed at the end. Scoop and freeze at least 30 minutes.

  • Step 5

    Preheat oven to 350 F and line a cookie sheet with parchment paper. Roll the chilled dough balls in the granulated sugar. Bake the cookies one sheet at a time, until the edges are set and you can see the center dough is still undercooked through crackles, about 16 minutes.

  • Step 6

    Remove and let cool on the tray for 5 minutes before transferring to a cooling rack. Repeat with the rest of the dough.