Amazing 185 Calorie brown butter sugar cookies

Okay, friend, stop what you’re doing! If you think you know sugar cookies, I’m here to tell you that you don’t—not until you’ve tried browning the butter. Seriously, this simple technique transforms everything. I’m Alex, and these brown butter sugar cookies are my absolute favorite way to take a comforting classic and give it a huge flavor upgrade. Forget those pale, one-note cookies you grew up with! We are aiming for bakery style perfection here: slightly crisp edges that snap just a little, giving way to the most unbelievably soft and chewy center. Trust me, once you experience that nutty, deep richness, you won’t want to go back.

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Why These Brown Butter Sugar Cookies Are the Best Brown Butter Sugar Cookie Recipe

I’ve made countless batches of simple sugar cookies over the years, but this version is hands-down the one that gets requested at every gathering. Why is it the ultimate bake? Because it checks every single box for what makes a cookie truly spectacular. You absolutely need this best brown butter sugar cookie recipe in your rotation, especially if you want that gourmet twist on sugar cookies.

• Why these are the best:

Achieving Rich, Nutty Flavor

It all comes down to that butter! Browning the butter isn’t just an extra step; it’s our secret weapon for creating a truly rich flavored sugar cookie. That nutty, deep caramel scent infuses the whole dough, making these brown butter sugar cookies taste miles more complex than the standard version. It’s the easiest way to make your everyday baking feel sophisticated.

Perfect Texture Every Time

The best part? The texture balance is spot on. We are creating these wonderful chewy sugar cookies with brown butter that melt in your mouth, but they still develop those satisfyingly thin, crispy edge soft center cookies. That sugary coating we use before baking ensures you get that lovely crackle contrast.

Gathering Ingredients for Your Brown Butter Sugar Cookies

When you’re upgrading a classic like this, the ingredients need to be spot on. You definitely don’t want surprises when you’re already doing the exciting step of browning the butter! I keep this list pretty simple because the star here is the butter, but specificity matters. Getting the measurements exact today guarantees you’ll get those perfect brown butter sugar cookies when you pull them out of the oven.

Essential Dry and Wet Components for Brown Butter Sugar Cookies

Look for high-quality stuff here, especially that butter. We need exactly 1 cup (that’s two full sticks) of unsalted butter because we are controlling the salt level ourselves. For the dry team, we’re using 2 1/2 cups of standard all-purpose flour, alongside the baking soda and salt. Everything else is straightforward: 1 1/4 cups of granulated sugar for the dough, plus extra for rolling, one large egg, and a teaspoon of vanilla extract to round everything out!

Mastering the Butter Browning Technique for Brown Butter Sugar Cookies

Okay, this is where the magic happens, and honestly, if you’re making these brown butter sugar cookies, you can’t skip this step—it’s what makes them so unbelievably delicious. Learning how to make brown butter cookies is the key to unlocking that gorgeous, nutty depth. It feels a little intimidating at first, watching the butter change color, but stick with it! I learned a lot about heat control when I was first teaching myself how to bake, long before I got good at making things like sourdough bread over here.

Step-by-Step Butter Browning and Cooling

You want a light-colored saucepan because we need to see those milk solids changing color. Pop your cup of butter in over medium heat. It’s going to melt, foam up like crazy—don’t panic, that’s normal—and then the foam will subside. That’s your cue: watch closely now! You’ll start seeing little brown specks forming on the bottom and you’ll smell this incredible, rich, nutty aroma. That smell is your confirmation!

As soon as it smells nutty, immediately pour that gorgeous brown butter into a heatproof bowl. If you leave it in the hot pan for even thirty seconds too long, you’ll go from nutty heaven to burnt disaster, so speed is key here. Next, you absolutely must let it cool down until it’s just slightly warm—I usually wait about 15 minutes. If it’s too hot when you mix it with the sugar and egg, you risk scrambling the egg later, and nobody wants that kind of surprise!

Preparing the Dough for Bakery Style Brown Butter Cookies

Now that our brown butter has cooled down—remember, just slightly warm, not hot!

The mixing process is where we lock in that chewy interior we are dreaming about. Over-mixing is the enemy of softness, so keep your mixer on low once those dry ingredients come in. We want these brown butter sugar cookies to have that unmistakable look and feel of bakery style brown butter cookies, which means treating the dough gently.

Creaming, Combining, and Sugar Coating

First up, take that beautiful, cooled brown butter and beat it vigorously with the 1 1/4 cups of granulated sugar until it gets light and fluffy. This creaming step builds air, giving us that nice rise later. After the egg and vanilla go in, slowly introduce your dry mixture. I mean *slowly*—just until you can barely see the last streaks of flour disappear. Stop mixing immediately!

Here’s the fun part that creates the crispy outside: roll those dough balls up generously in the extra plain sugar. Make sure they are completely coated. Then, before they hit the baking sheet, use the bottom of a glass to gently flatten them slightly. That sugary coating is going to melt and crisp up beautifully around the edges as they bake. If you want to share your baking successes, tag me over on Facebook at Pure Cooking Joy; I love seeing what you all make!

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Baking Your Brown Butter Sugar Cookies for Perfect Centers

We’ve done the hard work getting that incredible nutty flavor from the brown butter sugar cookies, and now it’s time for the payoff! The key difference between a good cookie and a truly great one—especially when aiming for that chewy center—is not overbaking. When I first started making these, I kept pulling them out when they looked ‘done’ according to the timer, and they ended up drying out on the rack. So frustrating! Now I know the secret is pulling them when they look slightly underdone.

Oven Temperature and Timing Guidance

Get your oven heated to 350°F (175°C). Make sure you line your baking sheets with parchment paper; it helps with even baking and cleanup! Once you’ve flattened your sugar-coated dough balls, pop them in for about 9 to 11 minutes. You’re looking for signs that the edges are set and just starting to turn golden brown. But the center? It should still look visibly soft, maybe even a tiny bit puffy. Don’t stress! That residual heat hiding in the hot sheet pan finishes the cooking process perfectly as they rest, locking in that soft, dreamy center you wanted from these brown butter sugar cookies.

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Tips for Success with This Nutty Sugar Cookie Recipe

It’s funny how the simplest adjustments can turn a good batch of brown butter sugar cookies into an absolutely phenomenal one. Since we’re adding that richness through simple brown butter baking, we have a couple of little tricks up our sleeve to make sure you get that gourmet twist on sugar cookies every single time. I’ve learned these lessons through trial and—trust me—a few batches that ended up tasting a little *too* nutty!

Ingredient Clarity and Flavor Adjustments

The number one reminder: watch that butter! I mentioned it before, but when you’re browning it, never walk away once it starts foaming. You need to see those brown bits form and smell that toasted hazelnut scent before you rush it into the bowl. It’s quick! Also, if you happen to love that salty-sweet combination like I do, you have my full permission to sprinkle a teensy bit of flaky sea salt right on top of the sugar-coated dough balls before they go into the oven. It really pops that brown butter flavor. For more deep-dive baking wisdom, you can always check out my latest posts on the blog!

Storage and Reheating Instructions for Brown Butter Sugar Cookies

Once these beautiful brown butter sugar cookies have fully cooled, treating them right means keeping that perfect texture we worked so hard to achieve. These aren’t cookies you want sitting out uncovered, or that crispy edge will get soft quick!

Maintaining Freshness

To keep the centers soft and the edges just right, store your cooled cookies in a truly airtight container at room temperature. If you stack them, try placing a small piece of parchment paper between the layers, just to be safe. They are fantastic for about four days this way. If you really need to keep them longer—say, for a holiday bake ahead—they freeze wonderfully! Place them in a freezer-safe bag or container for up to three months. They just need a few minutes on the counter to come to room temperature before serving.

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Common Questions About Brown Butter Sugar Cookies

I get so many questions about these, which is lovely because it means everyone wants to try these amazing brown butter sugar cookies! Baking can sometimes feel tricky, especially when dealing with that beautiful but temperamental brown butter. I gathered a few of the most frequent things people ask me when they are hunting for the best brown butter sugar cookie recipe.

Can I skip browning the butter in this recipe?

Oh, I know it seems like an extra step, but please, please don’t skip it! If you just use regular melted butter, you will end up with a very nice, flat, standard sugar cookie. You lose that incredible nutty depth that makes these worth making. Browning the butter is the entire reason these cookies are so good, so we have to commit to the full flavor profile!

Do I need to chill the dough for these chewy sugar cookies with brown butter?

This is one of the features I love most about this recipe—there is no chill time required! You brown the butter, let it cool just enough, cream it, and you’re ready to roll dough balls right away. Because we flatten them slightly with a glass before baking, the sugar coating helps crisp the edges quickly, meaning no waiting for perfectly thick chewy sugar cookies with brown butter.

How do I know when the butter is perfectly browned?

This is all about your senses! You’ll see the foam die down, and the milk solids on the bottom of the pan will turn a lovely golden brown color. But the most important clue is your nose—the kitchen will suddenly smell nutty, like toasted almonds or hazelnuts. It’s an unmistakable aroma! If you smell burning, you’ve gone too far, so trust your nose over the clock every time. That nutty smell signals it’s time to pour it out immediately.

Nutritional Estimates for These Cookies

I know some of you are curious about the numbers, even when we’re talking about something as comforting as these glorious brown butter sugar cookies. Because we are using rich, delicious brown butter and sugar, they aren’t exactly light fare, but they sure are worth every single bite!

Remember, these figures are just estimates based on the standard ingredients listed in the recipe. Your specific brand choices, how perfectly you measured, and how much sugar you rolled onto the dough can shift these numbers a little bit. But this gives you a good snapshot of what you’re enjoying when you grab one of these rich flavored sugar cookies.

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 15g
• Sodium: 110mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg

If you’re looking for more ways to create amazing treats without stressing over recipes, stick around! We focus on making food that tastes incredible without needing a culinary degree.

The Ultimate Chewy Brown Butter Sugar Cookies with Crispy Edges

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I’m Alex, and I’m happy you are here. This recipe takes the classic sugar cookie and adds the rich, nutty depth of browned butter. You will achieve bakery style cookies that are soft and chewy in the center with perfectly crisp edges. This is an elevated classic cookie recipe that is simple to make.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 35 min
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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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, releasing a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool until it is just slightly warm, about 15 minutes.
2. In a large bowl, beat the cooled brown butter and 1 1/4 cups of granulated sugar together with an electric mixer until light and creamy.
3. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the extra granulated sugar until fully coated.
7. Place the dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Gently press down on the top of each ball with the bottom of a glass to flatten slightly.
8. 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.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the chewy center and crispy edge.

Notes

• Browning the butter is the key step for this rich flavored sugar cookie. Watch it closely after it foams to prevent burning.
• For the best texture, do not overbake. The residual heat will finish cooking the center as the cookies cool.
• If you want a slightly saltier flavor profile, add 1/4 teaspoon of flaky sea salt on top of the cookies before baking.

Nutrition

• Serving Size: 1 cookie
• Calories: 185
• Sugar: 15
• Sodium: 110
• Fat: 10
• Saturated Fat: 6
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 23
• Fiber: 0
• Protein: 2
• Cholesterol: 35