Brown Butter Sugar Cookies
These brown butter sugar cookies are soft, rich, and full of nutty, caramel-like flavor from browned butter and a touch of vanilla bean. The dough mixes easily and bakes into perfectly chewy cookies with crisp edges. Add a drizzle of vanilla bean glaze or roll them in sugar for a classic, elegant cookie that fits any occasion.
Servings: 24 cookies
Calories: 211kcal
Ingredients
Brown Butter Sugar Cookie Dough
- 1 cup unsalted butter browned
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Vanilla Bean Glaze (optional)
- 1½ cups powdered sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- A splash of milk as needed to thin
Instructions
Make the Brown Butter
- In a medium saucepan, melt butter over medium heat.
- Stir frequently as it foams and begins to brown, about 3–5 minutes.
- When it smells nutty and golden specks form at the bottom, remove from heat.
- Pour into a heatproof bowl to cool slightly before using.
Make the Cookie Dough
- Line baking sheets with parchment paper and set aside.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix the brown butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs and vanilla bean paste until fully combined.
- Add dry ingredients and mix until a thick dough forms.
- Scoop dough balls (about ¼ cup each), roll smooth, and place on a baking sheet.
- Chill for 30 minutes.
- Preheat oven to 350°F and bake for 12–14 minutes, until edges are set and centers look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Make the Vanilla Bean Glaze (optional)
- In a small bowl, whisk powdered sugar with vanilla bean paste.
- Add milk a little at a time until smooth and pourable.
- Drizzle over cooled cookies using a piping bag or zip-top bag.
- Add sprinkles or flaky sea salt if desired.
Notes
- Use real browned butter for the best flavor, it makes a huge difference.
- Chill dough before baking for thicker cookies with less spread.
- Roll dough in sugar before baking for a sparkly, crisp finish.
- These vanilla bean cookies with brown butter also make a great base for ice cream sandwiches.
Nutrition
Calories: 211kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 98mg | Potassium: 47mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 258IU | Calcium: 20mg | Iron: 1mg