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

A stack of four rich, brown sugar cookies coated in sparkling sugar, ready to enjoy.
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Learn to make superior sugar cookies by browning the butter first. This technique adds a deep, nutty flavor, resulting in cookies with delightfully chewy centers and crisp edges. You can bake these immediately; no chilling required.

Ingredients

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

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling the pan often, until the butter melts, foams, and then begins to brown. Small brown bits will form at the bottom and the butter will smell nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in the browned bits. Let it cool for 15 minutes until it is no longer hot but still liquid.
  2. In a large bowl, whisk together the slightly cooled brown butter and the 1 cup of granulated sugar until combined.
  3. Beat in the egg and vanilla extract until the mixture is smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball in the extra granulated sugar until fully coated.
  7. Place the dough balls 2 inches apart on the prepared baking sheets. Gently press down on the top of each ball with the bottom of a glass to flatten slightly.
  8. Bake for 9 to 11 minutes. The edges should look set and lightly golden, but the centers will still look slightly soft. This contrast creates the chewy center and crispy edge.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To achieve the best brown butter flavor, watch the milk solids carefully as they toast; stop cooking right when they turn deep brown.
  • For extra crisp edges, press the dough balls slightly flatter before baking.
  • If you prefer a softer cookie overall, reduce the baking time by 1 minute.

Nutrition

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