Thick & Oh-So-Chewy Brown Butter Sugar Cookies
Nutty brown butter packs these cookies with flavor. Two types of sugar help keep these brown butter cookies chewy and soft with crispy edges. The browned butter is made ahead of time to allow it time to chill and for those nutty flavors to come through in the baked cookie. Brown butter sugar cookies freeze really well, too! Yields 24 cookies.
Servings: 24
Calories: 168kcal
Ingredients
- 1 cup brown butter room temperature (made from 1 cup + 2 tablespoons butter)
- 1 ¼ cups all-purpose flour
- 1 ¼ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ¼ cup dark brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar for rolling
Instructions
- Prepare brown butter by melting pats of butter in a skillet over medium-low heat until foamy, milk solids begin to sink to the bottom, and butter smells nutty. Pour into heatproof measuring cup (you should have one cup) and chill in the fridge at least 4 hours or overnight.1 cup brown butter
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside
- In a medium bowl, combine the all-purpose and cake flours, baking soda, baking powder, and salt in a large mixing bowl. Set aside.1 ¼ cups all-purpose flour, 1 ¼ cups cake flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt
- In the bowl of a stand mixer, cream together the brown butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-5 minutes.1 cup brown butter, 1 cup granulated sugar, ¼ cup dark brown sugar
- Add in the egg and vanilla and mix until well combined, scraping down the sides and bottom of the bowl as needed.1 large egg, 2 teaspoons vanilla extract
- With the mixer on low, stir in the dry ingredients just until the dough is well combined. Do not over mix.
- Scoop dough into 1 ½ tablespoon sized balls. Gently roll between your palms into a smooth ball and roll in sugar to coat. Set on prepared baking sheets about 2 inches apart.¼ cup granulated sugar
- Bake the cookies in preheated oven for 11-12 minutes or until they are just starting to turn golden brown on the edges. Do not overbake.
- Remove from the oven and allow to cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature up to 5 days.
- Store in the fridge for up to 1 week.
- To freeze cookie dough, place cookie dough balls that have been rolled in sugar on a parchment-lined baking sheet and freeze for at least one hour. Transfer frozen cookie dough balls to a freezer safe bag and store in the freezer for up to 3 months. To bake, place frozen cookie dough balls on a parchment lined baking sheet and bake 2-3 minutes longer than called for in the recipe.
Nutrition
Calories: 168kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 248IU | Calcium: 12mg | Iron: 0.4mg
