Browned Butter Sugar Cookies
Browned Butter Sugar Cookies are irresistibly thick and chewy with rich flavor, thanks to the addition of browned butter. Even more delicious than the classic and there's no need to chill the dough!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar, plus ¼ cup for rolling
- ⅔ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract, or vanilla paste
- 2 ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Add 1 cup unsalted butter, to a medium saucepan and cook over medium heat for 6-8 minutes, until it has melted and turned foamy and fragrant. Keep a close eye on it, as the browning happens quite rapidly towards the end of 6-8 minutes. Transfer the butter to a small bowl and let it cool to room temperature.
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Add the browned butter, ⅔ cup granulated sugar, and ⅔ cup dark brown sugar, to a large bowl and beat on high speed with a hand mixer or a stand mixer fitted with the paddle attachment until well combined, about 2-3 minutes.
- Add 1 large egg, 1 egg yolk, and 1 tablespoon vanilla extract, and beat until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, sift or whisk together 2 ¼ cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, and ½ teaspoon salt.
- Add the flour mixture to the butter mixture and mix until combined.
- Use a medium cookie scoop (about 2 ½ tablespoons) to scoop the cookie dough, then roll them into uniform balls with your hands. Roll each ball of dough in a small bowl with ¼ cup of granulated sugar until fully coated.
- Place the dough on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, until the edges have set but the centers still look quite underbaked. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cooling rack to finish cooling, as this will continue the baking process.
Nutrition
Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 55mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 257IU | Calcium: 18mg | Iron: 1mg
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