Browned Butter Sugar Cookies

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.

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!

Use Unsalted Butter: For better flavor, use unsalted butter since the salt in salted butter varies by brand and can concentrate in the browned bits, affecting taste. Add salt to taste instead. Be Patient and Keep Watch: The butter takes a little while to brown, but it does quickly. Keep a close eye on it, even if you think it’s not doing anything. Change Up the Extract: Try adding ¼-½ teaspoon of almond or maple extract to the dough in addition to the vanilla to give a little variation to these cookies. Roll in Cinnamon Sugar: Add ½ teaspoon of ground cinnamon to the sugar for rolling the cookie dough to give these cookies a more snickerdoodle-like flavor. Don’t Overbake: Take the cookies out when the edges are just set. They’ll look underbaked, but don’t worry—they’ll finish cooking as they cool. Overbaking will leave you with crumbly cookies instead of soft, fluffy ones.