These brown butter sugar cookies are nice and crispy on the edges and have a soft, chewy, under-baked center. I used to think sugar cookies were super boring and plain. In fact, I can't even remember eating sugar cookies growing up because I just didn't like them. Turns out, I just hadn't had a good sugar cookie. So I present to you, the best dang brown butter sugar cookies you'll ever sink your teeth into!
The brown butter adds a rich nutty flavor that's enhanced by the almond extract. And chilling the dough keeps the cookies from spreading too fast so that the centers stay super chewy and under-baked. Every time I make these cookies, Kyle eats almost all of them as soon as they come out of the oven. So I've learned I have to hide some for myself.
Step One: Browning the Butter
This is [technically] optional but the extra time is so so worth it! The biggest problem I see people run into when using brown butter in cookies, is not letting the butter cool long enough before adding it to the rest of the ingredients. If you've ever creamed butter and sugar together, you know that lovely airy texture that it should be. If you add butter that too hot to that mixture, it will melt the rest of the butter and start to melt the sugar which will weigh down the dough and take away that light, fluffy texture that we want. So make sure you brown your butter first, then go watch an episode of something on Netflix so that it has time to cool before you start making the dough.
- In a small saucepan, melt butter of medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Set aside and let cool for at least 20-30 minutes. If it still feels warm to the touch, let it cool longer.
Step Two: Making the Dough
- Using a stand or hand mixer, cream the softened butter, cooled brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add in the eggs, vanilla extract, almond extract, and lemon juice and beat until light, fluffy, and pale in color. This should take 2-4 minutes which seems like a long time, but you'll see a huge difference in the texture afterwards.
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky and you might think you need more flour (you don't).
- Cover the dough and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least an hour.
Why do I have to chill the dough?
This is for a couple of reasons. First, letting the dough rest gives the flour time to hydrate. Eggs are the only liquid in these cookies and it takes flour a long time to absorb that moisture. When the flour is hydrated it helps contain the spread of the cookie so that you get a nice set edge and soft, chewy center. Similarly, since we had to melt half the butter, this gives the butter time to firm back up. We want cold, solid butter going into the oven because that also helps control the spreading.
But don't we want the cookies to spread? Yes, we do and they will. We just don't want them to spread too much because then you get a flat, crispy cookie instead of one with a soft, chewy center.
Step Three: Bake and Enjoy!
- Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop*.
- If desired, gently roll the tops in Sparkling Sugar* to give your cookies some pizazz.
- Place 2-3 inches apart on a parchment lined baking sheet.
- Note: I usually only bake 6 cookies at a time on a half sheet pan because they're big and will spread out.
- Place the rest of the cookie dough back in the fridge while the first batch bakes.
- Bake at 350 degrees on the center rack of the oven for 9-11 minutes or until the edges are set and the centers are still soft.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Tips and Tricks
Only bake one sheet at a time; on the center rack. This will ensure all your cookies cook evenly and the bottoms don't burn. Also, let the cookie sheet cool completely between batches. This will also help ensure all cookies cook evenly and don't spread too much by being put on a hot pan.
This dough will keep really well in the fridge for up to a week, so I recommend only baking a few cookies at a time. That way they're always fresh, warm, and delicious!
The dough also freezes great! You can freeze pre-rolled cookie dough balls and store them in an airtight container in the freezer for up to 6 months.
The frozen cookie dough can go straight from the freezer to the oven! Just add about 2 minutes to your cooking time!
Store the baked cookies in an airtight container at room temperature for up to a week (if you somehow still have cookies left after a week, please go to the doctor because you must be ill).
If you make this recipe, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!
More Brown Butter Recipes!
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Brown Butter Sugar Cookies
Ingredients
- 1 cup brown butter, room temperature
- 1 ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract, optional
- ½ teaspoon lemon juice, optional
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- sparkling sugar, for topping
Instructions
- To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook .Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
- Using a stand or hand mixer, cream together the brown butter, granulated sugar, and brown sugar until smooth and creamy. Add in the eggs, vanilla extract, almond extract, and lemon juice and beat for 3-4 minutes until the texture is light and fluffy (it should look much paler than before).
- Add in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
- Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can't wait).
- Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
- Spoon a generous 3 tablespoons of dough and roll into balls. If desired, roll the tops in sparkling sugar.
- Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan). Place the rest of the cookie dough balls back in the fridge while the first batch cooks.
- Bake cookies for on the center rack of the oven for 9-11 minute or until the edges are set and the centers are still soft.
- Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Notes
Nutrition
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Emily says
These are delicious! I chose to brown all the butter in this recipe. I popped it in the fridge for 20ish mins, then freezer for 20 before mixing. I added the eggs in cold and then didn’t end up needing to chill the dough since those elements were cold! So good!
Lisa says
Loved These!!!! I had to make them a second time with an extra half cup of flour. The first batch was a little too greasy and maybe too much butter. They spread a ton even thought I refrigerated for over an hour. I saved half of the dough and refrigerated overnight and those spread out flat as well. Adding the extra flour was the trick. Maybe we live in different elevations??? I know that can effect how much flour you need in a recipe. Other than that problem that was fixed with the extra flour, It was a fantastic recipe with a fantastic flavor! Thank you for sharing!
Rebecca says
We ate all of these pretty much immediately!
Kaitlin says
These cookies were delicious -- an absolute hit!! This was my first time cooking with brown butter and it worked out great! Made two batches for my boyfriend's birthday and his whole family raved about them.
In one batch I substituted mashed banana for the egg (because he is a banana fiend) and those turned out delicious as well! They had a pretty strong banana flavor but it complemented the brown butter really well. Either way though, this recipe is TO DIE FOR as is. 10/10 recommend!
Kyleigh Sage says
Awh that makes me so happy!! So glad they were a hit! And I love the banana tip.
Rebecca says
Ok, the brown butter I thought was a genius move, what I underestimated were the almond extract and lemon juice. Not overpowering in the least but gave it that super interesting “this is different” flavor. Oh me, oh my these were delicious! I ate about a 1/3 of the dough before it ever made it to the fridge and the final result was that glorious mixture of crunchy edges with soft interior. I will certainly be using this recipe again in the future when I get a hankering for some sugar cookies.
Kyleigh Sage says
Yay! I'm so glad you like them!! 🙂
Adjua says
I’m here for honesty. And cookies, but mostly honesty. These cookies are delicious. Truly very flavorful and memorable, I sprinkle salt on the tops of mine , they are quite sweet but like in a “I ate several cookies at once and It’s gonna take all my will power not to eat anymore” kind of sweet that we strive for. They are good a little warm, and okay after cooling a while but after like 2 hours in that air tight container, these cookies are unmatched. Amazing no joke. Will definitely make these many more times!
Kyleigh Sage says
Thanks for the review! I'm so glad you like them!!
Kyle says
I love these!