You have never tasted sugar cookies quite like these! Brown Butter Sugar Cookies are absolutely dreamy with a deep, nutty richness and that irresistible chewy texture. The brown butter gives every bite a toasted caramel flavor that takes classic sugar cookies to the next level.
They’re incredibly easy to make in one bowl—no mixer required and no chilling time. Whether you need a showstopping holiday cookie, want a special treat for after school, or just crave something sweet with your coffee, these cookies are the answer.
This recipe is inspired by my childhood cookie jar favorites, but with a grown-up twist thanks to that magical brown butter. Once you try them, you’ll want to make them again and again!
Why You'll Love This Recipe
- Super chewy centers with crisp, golden edges—cookie texture goals!
- Bold, nutty brown butter flavor in every single bite.
- Simple, no-fuss recipe with big flavor payoff.
- Perfect for holidays, gifting, or anytime cookie cravings hit.
Key Ingredients for Brown Butter Sugar Cookies
See recipe card below for full list of measurements, ingredients, and instructions.
Brown Butter
The star of the show! Brown butter infuses these cookies with unmatched depth, richness, and a toasty, caramelized aroma. For best results, cook the butter until it’s golden and fragrant, then cool slightly—don’t skip this step, since it helps the cookies hold their shape. If you’re short on time, you can use regular melted butter, but the brown butter is what really makes these cookies special.
Granulated Sugar
Classic granulated sugar lends that perfect cookie sweetness and helps create those crackly, crisp edges. You can use all granulated sugar, or swap up to 1/4 cup for light brown sugar for extra chewiness and a hint of molasses flavor.
Vanilla Extract
Adds warmth and rounds out the flavors. Use pure vanilla extract for best taste. For a twist, try adding a splash of almond extract or even a vanilla bean for extra decadence.
All-Purpose Flour
Gives the cookies structure and chew. Spoon and level the flour so your cookies stay soft, not dry! For a gluten-free version, use a 1:1 gluten-free flour blend—the results are still deliciously tender.
Eggs
Egg yolks add richness, chew, and help bind everything together. If you’re baking egg-free, try substituting with a flax egg (it will affect texture, but still works in a pinch).
Instructions for Brown Butter Sugar Cookies
See recipe card below for full list of measurements, ingredients, and instructions.
Brown the Butter
Melt the butter in a medium saucepan over medium heat. Stir constantly as it foams, sizzles, and then turns golden brown and smells nutty, about 4-5 minutes. Scrape all the brown bits into a large mixing bowl. Let cool for 10 minutes until just warm (not hot).
Mix Wet Ingredients
Add the sugar to the slightly cooled brown butter and whisk until well combined—this helps dissolve the sugar and yields chewier cookies. Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix—just until no streaks remain.
Scoop and Roll
Scoop about 2 tablespoons of dough (a medium cookie scoop) and roll into balls. Roll each ball in granulated sugar until fully coated. Arrange on a lined baking sheet, spacing each cookie 2 inches apart.
Bake
Bake at 350°F (177°C) for 10-12 minutes, or until the edges are lightly golden and centers are just set. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy those chewy, nutty cookies warm or at room temperature!
Recipe Variations
Make Them Extra Chewy
Swap 1/4 cup of the granulated sugar for light brown sugar to add even more chew and a hint of extra caramel-like flavor.
Gluten-Free Option
Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. The cookies will still be soft and delicious—no one will guess they're wheat-free!
Holiday Spice Version
Mix in 1/2 teaspoon cinnamon or a pinch of nutmeg for a festive, warmly spiced variation. You can even top with colored sanding sugar for holiday vibes.
Citrus Twist
Add a teaspoon of orange or lemon zest to the dough for a fresh, zippy contrast to the nutty brown butter.
Vegan Adaptation
Substitute the butter with vegan butter and replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) for a plant-based treat.
Serving Suggestions
Serve your Brown Butter Sugar Cookies with a mug of hot coffee, chai tea, or a glass of cold milk for the ultimate cozy experience. They make a lovely addition to dessert platters, holiday cookie exchanges, and are wonderful paired with vanilla ice cream or a drizzle of salted caramel sauce. For a festive touch, sprinkle with a little coarse sugar just before baking.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—they’ll stay wonderfully chewy. For longer storage, freeze cookies (layered between parchment) in a zip-top bag for up to 3 months. Thaw at room temperature, or warm in a 300°F (150°C) oven for 2-3 minutes to restore that fresh-baked texture.
Frequently Asked Questions About Brown Butter Sugar Cookies (FAQ)
Q: Can I make the dough ahead of time and bake later?
A: Absolutely! Cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for about 30 minutes before scooping, or bake straight from the fridge for slightly puffier cookies.
Q: Why did my cookies come out flat or spread too much?
A: This usually happens if the butter was too hot when mixed, or there was too little flour. Make sure to cool the brown butter and measure flour by spooning it into your cup and leveling off.
Q: Can I freeze the dough?
A: Yes! Scoop dough balls, roll in sugar, and freeze them on a tray. Once firm, transfer to a zip-top bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
These Brown Butter Sugar Cookies are the best way to level up your cookie game—rich, chewy, and beautifully simple. I can’t wait for you to try them! Let me know how they turn out by leaving a comment or a star rating below—your feedback makes my day.
Brown Butter Sugar Cookies
Brown Butter Sugar Cookies are rich, nutty, and perfectly chewy with crisp edges. Try this easy recipe for cookies bursting with caramel flavor and toasted goodness!
Ingredients
Instructions
- 1Melt butter in a medium saucepan over medium heat, stirring constantly. Cook until butter foams, then turns golden and smells nutty, about 4-5 minutes. Remove from heat and let cool slightly for 10 minutes.
- 2Add sugar to the browned butter in a large bowl and whisk until blended. Add egg, egg yolk, and vanilla; whisk until creamy and smooth.
- 3In a separate bowl, whisk flour, baking soda, and salt. Gradually fold dry ingredients into wet until fully combined and a dough forms.
- 4Scoop dough into 2-tablespoon balls. Roll each in granulated sugar and place 2 inches apart on a parchment-lined baking sheet.
- 5Bake at 350°F (177°C) for 10-12 minutes, until edges are golden and centers look just set. Let cool on the pan for 5 minutes, then transfer to a rack to cool completely.
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