Brown Butter Sugar Cookies Recipe
Delight in the rich, nutty flavor of Brown Butter Sugar Cookies topped with a creamy vanilla almond frosting. These perfectly soft and chewy cookies boast caramelized brown butter in the dough for an irresistible depth of taste. Finished with a luscious homemade frosting, they make an indulgent treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter Sugar Cookie Dough
- 1 cup salted butter (2 sticks)
- 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
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
- Make Brown Butter: Melt 2 sticks (1 cup) of salted butter in a medium saucepan over medium heat. Bring to a boil and continuously swirl the pan until the butter foams and turns an amber brown color, releasing a nutty aroma and showing little golden brown bits on the bottom. Remove from heat and pour into a small bowl to cool for about 10 minutes.
- Prepare Cookie Dough: In a large bowl, whisk together the cooled brown butter with granulated sugar and brown sugar until combined. Add eggs and vanilla, whisking again until smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and stir with a wooden spoon or electric mixer until a cookie dough forms.
- Chill Dough: Using an ice cream scoop or a tablespoon, scoop 4-tablespoon portions of dough onto a parchment-lined baking sheet. Chill the cookie dough balls in the refrigerator for 30 minutes to firm up.
- Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on the baking sheet so they are at least 1 1/2 inches apart. Slightly flatten each dough ball by gently pressing the back of a tablespoon or spoon on top.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the cookie tops turn a light golden brown. Remove from oven and let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.
- Make Frosting: While the cookies cool, beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, vanilla bean paste, almond extract, and 2 tablespoons milk. Beat until smooth, adding additional milk (up to 1 tablespoon) as needed to reach desired consistency.
- Frost Cookies: Once cookies are completely cooled, spread the frosting evenly on top of each cookie. Serve and enjoy!
Notes
- Brown butter adds a rich, nutty flavor unlike regular butter; be sure not to burn it but stop cooking once amber brown bits appear.
- Chilling the dough before baking helps maintain shape and improves texture.
- Cookie spacing is important to prevent sticking as the dough spreads slightly during baking.
- You can substitute almond extract with additional vanilla extract if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
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