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The Ultimate Chewy Brown Butter Sugar Cookies (Crispy Edges & No Chill Option Included)

A close-up of a stack of delicious brown butter sugar cookies coated in cinnamon sugar, sitting on a white plate.
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Make classic sugar cookies gourmet with the deep, nutty flavor of browned butter. This recipe delivers cookies with satisfyingly crispy edges and soft, chewy centers, perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, plus 1/4 cup for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom, releasing a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the browned butter into a heatproof bowl; let it cool to room temperature, about 20 minutes.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the cooled browned butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place the remaining 1/4 cup of sugar in a shallow dish. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the sugar to coat completely.
  6. Place the dough balls 2 inches apart on baking sheets lined with parchment paper. Flatten each ball slightly with the bottom of a glass or measuring cup.
  7. Bake at 350 degrees Fahrenheit for 9 to 11 minutes. The edges should look set and slightly golden, but the centers should still look slightly soft.
  8. 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, giving you that desired chewy texture.

Notes

  • To brown butter, watch carefully after the foam subsides; the milk solids will start to toast quickly.
  • If you prefer a thicker cookie, you can chill the dough for 30 minutes before rolling and baking.
  • For a salty finish, sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after removing them from the oven.

Nutrition

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