Brown Butter Sugar Cookies
These melt-in-your-mouth buttery Brown Butter Sugar Cookies are like no sugar cookie you've ever had! They're super easy and have an extra twist that makes for a unique cookie that everyone loves. Follow the simple steps to make the brown butter, let it cool, then whip up the super simple cookies in just a few minutes! This recipe has been tested to perfection and you'll never want a regular sugar cookie again after tasting these Brown Butter Sugar Cookies!
Equipment
- 2 Baking Sheets
Ingredients
- 3/4 cup butter
- 1 1/4 cups flour
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Place butter in a light colored pan on medium heat. Stir continuously and slowly, do not walk away.
- After about 10 minutes the butter will begin to brown, instantly pour it into a metal or glass bowl to cool so the butter doesn’t burn. The container you pour it into will become VERY hot. Be cautious, and make sure the container is on a surface that is heat resistant.
- Allow the brown butter to cool for about 30 minutes.
- Whisk together the flour, cornstarch, salt, and baking soda, and set aside.
- Add the sugar and brown sugar into the browned butter that has had time to cool. Using an electric mixer on medium speed, mix the butter and sugars together for 30 seconds.
- Add the egg and vanilla into the butter and sugar mixture. Mix again on medium speed until completely incorporated.
- Add the dry ingredients to the wet ingredients and stir with a large spoon just until everything is incorporated, be careful not to over mix.
- Divide the dough into 15 equal balls. They will be about 1 ½ inches in diameter or use a medium cookie scoop.
- Place all 15 dough balls evenly spaced apart on 2 cookie sheets lined with parchment and set in the fridge.
- While the dough chills, preheat the oven to 350 degrees F.
- Bake the cookies for 10 - 11 minutes, allow the cookies to cool completely on the baking sheets, then remove and serve.
Notes
Storing: Transfer the cookies to an airtight container and store them at room temperature for up to 3 days or frozen for up to 1 month.
Tips:
- Don't walk away while browning the butter, it can burn easily.
- Pour it into a heat-safe dish immediately as it turns golden brown so it doesn't get too dark.
- Let it cool completely before making the cookies.
- Don't overmix the dough.
- They cookies will look soft and a little underbaked when they're done. Allow them to cool completely before eating them.
Nutrition
Serving: 1CookieCalories: 137kcal
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