Browned Butter Sugar Cookies | The Recipe Critic

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!

Ingredients to Make Browned Butter Sugar Cookies

This browned butter sugar cookie recipe requires the same basic ingredients as most cookie recipes. A few extras I like to include to really take this sweet treat to the next level are an egg yolk for major chewiness, cornstarch for a soft texture, and, of course, brown butter for a richer flavor. You can find the measurements below in the recipe card.

• Butter: Browning unsalted butter makes these cookies extra special and enhances the flavor.
• Granulated Sugar: This adds sweetness to the dough and we’re rolling the dough balls in extra sugar to achieve perfect crispy edges!
• Dark Brown Sugar: Adds a warm caramel taste and extra sweetness and creates a chewy texture.
• Egg & Egg Yolk: The egg will help bind the dough together, and the yolk adds chewiness.
• Vanilla: Enhances the warm, sweet flavor. You can use pure vanilla extract or vanilla paste.
• Flour: Use all-purpose flour for the best soft and tender crumb.
• Cornstarch: My secret ingredient for wonderfully pillowy, soft, and thick cookies. 
• Baking Powder: Helps these rise and bake properly.
• Salt: Balances the sweetness and brings all the flavors together.

How to Make This Brown Butter Cookie Recipe

The key to these cookies is the rich flavor of brown butter. If you’ve never browned butter before, it can seem intimidating, but it’s easier than you think! Follow these simple steps, and you’ll want to add browned butter to all of your cookie recipes! Try my browned butter chocolate chip cookies next!

1. Brown the Butter: Add the butter to a medium saucepan and cook over medium heat for 6-8 minutes, until the butter has melted and turns foamy and fragrant. Keep a close eye on it, as the browning happens quite rapidly towards the end of 6-8 minutes. Remove the butter to a small bowl and let it cool to room temperature. 
2. Beat: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the browned butter, granulated sugar, and 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. 
3. Beat: Add the egg, egg yolk, and vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed. 
4. Combine: In a separate bowl, sift or whisk together the flour, cornstarch, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined.
5. Roll Dough Balls: 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.
6. Bake: 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.