Brown butter. I mean, c’mon. What is better than the nutty, complex, delicious flavor of brown butter? Nothing much and it’s what makes these cookies from the Sally’s Baking Addiction website absolutely out of this world! You can click right here to access her original recipe as well as hundreds of others. I love sugar cookies but I often find that many recipes fall flat in flavor and texture. This variation is everything you want a sugar cookie to be and more. They are chewy, soft, slightly crisp on the edges and have a very complex, vanilla forward flavor. I really love them and I think you will too!
Take note, the cookie dough contains a good amount of butter, 1 cup in fact, so you will find that the dough is a little greasy. That’s totally okay though, it’s what gives the cookies their to-die-for flavor. Because you’re using melted butter in this recipe it’s very important you allow the dough to chill as directed to prevent them from over spreading during baking. The best thing about these cookies is that you can even make them ahead of time! Freeze the shaped, unbaked cookie dough balls for up to three months. They can be baked right from the freezer, no thawing needed. Just be sure to bake them 1-2 minutes longer. Enjoy!
- 1 cup (230g) unsalted butter
- 2 cups + 2 tbs (265g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed brown sugar
- 1 large egg, room temperature
- 2 tsps pure vanilla extract
- Sprinkles and/or nonpareils for topping
First, brown the butter. Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, whisking occasionally. Once melted, the butter will begin to foam. Keep whisking occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, remove from heat immediately, pour into a heat safe bowl. Allow to cool for 5 minutes.
Meanwhile, whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Add the granulated sugar and brown sugar to the brown butter. Using a hand-held mixer or stand mixer with paddle attachment, beat together on medium-high speed until relatively combined, about 1 minute. Beat in the egg and vanilla extract.
Pour the dry ingredients into the wet ingredients and begin beating together on low speed, slowly working up to high speed until everything is combined.
Roll the dough into balls, about 1 tbs of dough each, and dip the tops into sprinkles. Place dough balls tightly together on a lined baking sheet. Loosely cover with plastic wrap and place in the refrigerator to chill for 30 minutes.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Line chilled dough balls onto baking sheets about 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.