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The Ultimate Chewy Brown Butter Sugar Cookies with Crispy Edges

Close-up of three crinkled brown butter sugar cookies generously coated in sparkling sugar.
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Learn to make gourmet sugar cookies that feature a deep, nutty flavor from browned butter, resulting in irresistible cookies that are crispy on the edges and perfectly chewy in the center. This recipe upgrade delivers bakery style results from scratch.

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

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then subsides. Watch closely as brown bits form at the bottom. The butter will smell nutty and turn an amber brown color. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in all the browned milk solids. Let it cool at room temperature until it is solid but still soft, about 1 hour.
  2. In a large bowl, beat the softened brown butter and 1 1/4 cups granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the egg and vanilla extract until just combined.
  4. In a separate 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.
  5. Divide the dough in half. Wrap each half in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days. Chilling controls spread, helping you achieve those crispy edges and chewy centers.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place about 1/2 cup of extra granulated sugar in a shallow dish.
  8. Scoop the chilled dough into 1.5-tablespoon portions. Roll each portion into a smooth ball, then roll thoroughly in the extra sugar.
  9. Place the dough balls 2 inches apart on the prepared baking sheets.
  10. Bake for 9 to 12 minutes. The edges should look set and lightly golden brown, but the centers should still look slightly soft. For chewier centers, err on the side of underbaking slightly.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will set as they cool.

Notes

  • When browning butter, look for the milk solids to turn dark brown and smell deeply nutty. If you see black specks, you have burned the butter; start over.
  • For the best texture contrast, do not skip the chilling step. Cold dough spreads less, leading to thicker, chewier centers.
  • If you want a slightly salty finish that complements the rich butter, sprinkle a tiny pinch of flaky sea salt on top of the dough balls before baking.

Nutrition

Find it online: https://sundayflavor.com/brown-butter-sugar-cookies/