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Brown Butter Sugar Cookies: Chewy Centers and Crispy Edges

A close-up stack of freshly baked brown butter sugar cookies with cracked tops, resting on a white serving plate.
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Make classic sugar cookies better by browning the butter for a deep, nutty flavor. This recipe yields cookies with soft centers and slightly crisp edges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 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, stirring often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  3. Add the granulated sugar to the slightly cooled brown butter. Whisk until combined.
  4. Beat in the egg and vanilla extract until the mixture is smooth.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Scoop dough onto the prepared baking sheets using a medium cookie scoop (about 1.5 tablespoons). Press down slightly with the bottom of a glass to flatten the tops.
  8. Bake for 9 to 11 minutes, or until the edges are lightly golden brown but the centers 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

  • Browning the butter is key; watch carefully to avoid burning the milk solids.
  • For a crispier edge, bake for an extra minute or two.
  • You can chill the dough for 30 minutes before scooping if you prefer thicker cookies.

Nutrition

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