Print

Gourmet Brown Butter Sugar Cookies: Soft Centers & Crispy Edges (No Chill Option)

Close-up of soft, cracked brown butter sugar cookies rolled in sparkling sugar on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery style brown butter sugar cookies that achieve a perfect balance: soft, chewy centers with slightly crisp edges. Browning the butter adds a rich, nutty depth that elevates this classic treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 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. Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the browned butter into a heatproof bowl and let it cool for 15 minutes until it is still liquid but not hot.
  2. In a large bowl, whisk together the cooled brown butter and 1 cup of granulated sugar until well combined.
  3. Beat in the egg and vanilla extract until the mixture is smooth.
  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 into a dough. Do not overmix.
  5. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the extra granulated sugar until fully coated.
  6. Place the sugared dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
  7. Bake at 375°F (190°C) for 9 to 11 minutes. The edges should look set and lightly golden, but the centers may 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, resulting in a chewy texture.

Notes

  • To brown butter quickly, ensure you use a light-colored saucepan so you can easily monitor the color change of the milk solids.
  • For extra crisp edges, press the dough balls down slightly more before baking.
  • These cookies hold their shape well, making them excellent for holiday cookie exchanges.

Nutrition

Find it online: https://mayaplate.com/brown-butter-sugar-cookies-recipe-no-chill/