The Ultimate Chewy Brown Butter Sugar Cookies with Crispy Edges
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.
- 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
- 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
Instructions
- 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.
- 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.
- Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- In a separate medium 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. Do not overmix.
- Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the extra granulated sugar until fully coated.
- 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.
- 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.
- 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