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The Ultimate Chewy Brown Butter Sugar Cookies: Crispy Edges & Nutty Flavor

A stack of freshly baked brown butter sugar cookies generously coated in sparkling cinnamon sugar on a white plate.
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You can create bakery-style sugar cookies with deep, nutty flavor by browning the butter first. This recipe yields cookies that are delightfully chewy in the center with perfectly crisp edges, offering an elevated taste compared to standard sugar cookies.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

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 browned butter into a heatproof bowl to stop the cooking process. Let it cool for 15 minutes until it is slightly solidified but still soft.
  2. In a large bowl, beat the cooled brown butter and 1 cup of granulated sugar together until the mixture is light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla extract until just combined.
  4. 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.
  5. Place about 1/2 cup of extra granulated sugar in a shallow dish. Scoop the dough into balls, about 1.5 tablespoons each. Roll each dough ball thoroughly in the extra sugar to coat completely.
  6. Place the sugared dough balls on baking sheets lined with parchment paper, spacing them 2 inches apart. You can gently press down on the tops with the bottom of a glass to slightly flatten them.
  7. Bake at 350°F (175°C) for 9 to 11 minutes. The edges should look set and lightly golden, but the centers should still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool, giving you that chewy texture.

Notes

  • To properly brown butter, watch for the milk solids to turn deep amber brown and smell like toasted nuts.
  • Rolling the dough balls generously in sugar before baking helps create those desired crispy, sparkly edges.
  • For the best flavor depth, allow the browned butter to cool slightly before creaming it with the sugar; this prevents the butter from melting the sugar too quickly.

Nutrition

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