Brown Butter Sugar Cookies

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

These Brown Butter Sugar Cookies are loaded with nutty, buttery flavor, then finished with a sparkly sugar coating that crackles with every bite. Soft and chewy with golden edges, don’t be surprised if they disappear before they even have a chance to cool!

A group of round, golden brown butter sugar cookies arranged on a wooden board and scattered on a white surface, some on torn paper and one partially broken.

Sugar cookies are always a favorite in my house, but these Brown Butter Sugar Cookies take them to a whole new level. These cookies come out soft and chewy in the middle with crisp golden edges, and a sparkly sugar crunch on top. Plus the browned butter gives them a nutty, toasty richness that makes the whole kitchen smell amazing.

These cookies are everything I love about simple baking. A few basic pantry staples and one easy butter trick , and suddenly you’ve got warm, buttery, cookies, perfect for sharing…though I should warn you, they rarely make it out of my own kitchen.

Looking for more brown butter goodness? Be sure to check out my Brown Butter Blondies and Brown Butter Chocolate Chip Cookies.

A stack of three sugar cookies sits on a white surface, with more cookies and crumbs scattered nearby on a wooden board.

Why We Love This Recipe

Rich, nutty, and buttery flavor make these cookies totally irresistible.
Amazing texture with soft and chewy insides and perfectly crispy edges.
The sugar coating adds a sweet crunch that makes them extra delicious.

Ingredients

Unsalted butter: Browning it creates the nutty flavor that makes these cookies special.
Granulated sugar: Adds sweetness and gives them that classic sugar cookie crunch.
Light brown sugar: Adds a subtle caramel flavor.
Egg: Helps bind the dough for chewy texture.
Egg yolk: Adds richness and softness.
Vanilla extract: Rounds out the flavor and complements the browned butter.
All-purpose flour: Provides structure for the cookie dough.
Baking soda: Ensures the cookies spread just enough.
Cream of tartar: Keeps cookies chewy with a little tang.
Cornstarch: Helps create a softer texture.
Salt: Balances the sweetness.
Cinnamon sugar for rolling: Optional, but adds warm spice and crunch.

Find the full printable recipe with measurements and directions in the recipe card below.

How To Make Brown Butter Sugar Cookies

Step 1. In a saucepan over medium heat, melt the butter, stirring constantly. Cook until it foams and brown bits form, 5-7 minutes.

Step 2. Remove from heat and let cool 10-15 minutes. Skim off excess foam.

A nonstick pan containing five pieces of butter sits on a white marble surface.

A small saucepan with a light wooden handle contains a browned butter, placed on a wooden trivet on a white marble surface.

Step 3. In a separate bowl, whisk together flour, baking soda, cream of tartar, cornstarch, and salt.

Step 4. Whisk the browned butter with granulated and brown sugar until combined. Add egg, egg yolk, and vanilla. Mix until smooth.

A glass bowl filled with flour and other dry ingredients is placed on a light-colored marble surface.

A glass bowl containing two raw eggs, brown sugar, and liquid ingredients on a white marble surface.

Step 5. Stir the wet mixture into the dry mixture.

Step 6. Mix just until the dough comes together and everything is combined well.

A glass bowl containing flour and a brown batter mixture sits on a light marble surface.

A clear glass bowl containing a ball of light brown dough sits on a white, marbled surface.

Step 7. Scoop dough with a cookie scoop (about 1.5 tbsp each), roll into balls, and coat in granulated sugar or cinnamon sugar. Chill sugar cookie dough balls for at least 1 hour.

Step 8. Preheat oven to 350°F and line baking sheets with parchment paper. Place dough balls on prepared sheets with a little space between them.

A ball of cookie dough coated in cinnamon sugar sits on a plate covered with more cinnamon sugar.

Six evenly spaced dough balls coated in cinnamon sugar are arranged on a parchment-lined baking sheet.

Step 9. Bake for 12-14 minutes, until edges are set and centers look slightly underdone.

Step 10. Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Storage Instructions

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Fridge: You can refrigerate them in an airtight container up to 1 week if you prefer them chilled.
Freezer: Place the cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

A close-up of several round, golden-brown cookies with cracked tops arranged on a wooden serving board.

Tips And Tricks

It’s the little things that take these cookies from good to irresistible. Here are my favorite tips to make sure they turn out perfect every time.

Let the browned butter cool before mixing so the dough stays thick instead of turning greasy.
Always chill the dough balls to keep them from spreading too thin.
A cookie scoop makes portioning easy and guarantees every cookie bakes evenly.
Parchment paper isn’t just for easy cleanup. It also keeps the bottoms from browning too quickly.
Watch for edges that look set but centers that still look slightly soft. That’s the secret to chewy cookies.
Leave the cookies on the baking sheet a few minutes so the centers finish setting before you move them.
Trust your nose when browning butter. It should smell nutty and toasty, never burnt.

A stack of four brown butter sugar-coated cookies sits in front of additional cookies on a wooden board, with crumbs scattered on a white surface.

Variations And Add-ins

These cookies are amazing as is, but sometimes it’s fun to change things up. Try one of these simple twists next time you whip up a batch.

Chocolate chips: Stir in mini chocolate chips for a twist on a classic sugar cookie.
Espresso: Add a dash of espresso powder for deeper flavor.
Cinnamon: You can add a pinch of cinnamon to the sanding sugar and cookie dough.
Nuts: Mix in chopped pecans or walnuts for nutty crunch.
Topping: Drizzle cooled cookies with a thin vanilla glaze.
Citrus: Add orange zest for a bright citrus note.

FAQs

Why did my cookies spread too much?

The butter may have been too warm or the dough not chilled long enough.

Why aren’t my cookies chewy?

Overbaking can make them crisp. Remove when edges are set but centers still look soft.

Can I brown salted butter instead of unsalted?

Yes, but you’ll want to reduce the added salt slightly to keep the flavor balanced.

Why is my brown butter foamy?

Butter foams as water evaporates and milk solids toast. Just keep stirring until golden bits form.

A close-up of brown butter sugar cookies, one broken in half to show the soft, crumbly interior, with whole cookies and crumbs in the background.

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

Meet Lisa