Introduction

Brown butter sugar cookies bring a rich, nutty depth to a classic favorite. These soft, chewy cookies are topped with a creamy vanilla-almond frosting, making them an irresistible treat perfect for any occasion.

A stack of three light golden, soft sugar cookies are placed in the front on a white marbled surface, showing a slightly cracked and sugar-coated texture on top. Behind them, there is a blurred white jar, and to the left side, two more cookies are leaning on each other. The cookies have a smooth round shape with subtle creases and a soft, chewy appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/4 cup dark or light brown sugar
2 whole large eggs
1 tablespoon vanilla bean paste or pure vanilla extract
For frosting:

1/2 cup salted butter, softened at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon vanilla bean paste or pure vanilla extract
1/8 teaspoon almond extract
2-3 tablespoons milk

Instructions

Step 1: Melt 1 cup (2 sticks) of butter over medium heat in a saucepan. Bring it to a boil, swirling constantly until the butter is foamy and amber brown with small golden bits on the bottom. Remove from heat and pour into a bowl to cool for about 10 minutes.
Step 2: Whisk the brown sugar and granulated sugar into the cooled brown butter until combined. Add the eggs and vanilla, whisking again.
Step 3: In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or electric mixer until a cookie dough forms.
Step 4: Scoop dough into 4-tablespoon portions using an ice cream scoop and place on a parchment-lined baking sheet. Chill the dough balls in the refrigerator for 30 minutes.
Step 5: Preheat the oven to 350°F (175°C). Arrange cookie dough balls at least 1 1/2 inches apart on the baking sheet. Gently flatten each dough ball with the back of a spoon.
Step 6: Bake for 8–10 minutes until the tops are lightly golden. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.
Step 7: To make the frosting, beat softened butter until creamy. Add powdered sugar, vanilla, almond extract, and 2 tablespoons of milk. Beat until smooth, adding more milk if needed to reach desired consistency.
Step 8: Once cookies are fully cooled, frost the tops generously with the prepared frosting.

Tips & Variations

Be sure to swirl the butter constantly during browning to avoid burning and ensure even color.
For a different twist, substitute almond extract in the frosting with lemon or orange zest.
Chill the dough longer for thicker cookies with a chewier center.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze un-frosted cookies for up to 3 months. Reheat briefly in the microwave if desired before frosting.

How to Serve

Two soft, round sugar cookies with a light golden color rest on a white marbled surface, showing subtle texture and a slightly cracked top. In the background, there are more cookies stacked leaning against a blurred white container, and a wooden board adds a natural touch just behind the cookies. The cookies have a powdery sugar coating that catches light softly, making them look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch of salt to the dough and frosting to balance the flavors.

How do I know when the brown butter is ready?

The butter is ready when it turns a golden amber color with small browned bits on the bottom and emits a nutty aroma. Be careful not to burn it by stirring continuously and removing from heat promptly.