Description

These Brown Butter Sugar Cookies are a delightful twist on classic sugar cookies, featuring rich, nutty brown butter that adds a deep flavor. Soft and chewy with crisp edges, they are perfect for any occasion and easily made ahead of time for convenience.

Ingredients

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Wet Ingredients

1 cup unsalted brown butter (room temperature)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream butter and sugars: In a mixing bowl, cream together the brown butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined, creating a creamy base.
Add eggs and vanilla: Beat in the eggs and vanilla extract until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
Combine dry ingredients: Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined to avoid overworking the dough and keeping cookies tender.
Scoop dough: Scoop about 3 tablespoons of dough for each cookie and roll them into balls to ensure uniform size and baking.
Chill dough: Chill the dough balls for at least 2 hours or overnight; this step helps to develop flavor and prevents spreading during baking.
Bake cookies: Place the chilled dough balls on the prepared baking sheet and bake for 9-11 minutes until the edges are set but the centers remain soft for the perfect chewy texture.
Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely and firm up.

Notes

Using browned butter enhances the flavor with nutty undertones, so be sure to let it cool to room temperature before mixing.
Chilling the dough is essential to achieve the ideal texture and prevent excessive spreading.
For chewier cookies, slightly underbake by removing them at the 9-minute mark.
Store baked cookies in an airtight container at room temperature for up to 5 days.
This recipe can be doubled easily for larger batches.