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browned butter vanilla sugar cookies

Browned Butter Vanilla Sugar Cookies

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Prep Time 20 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 1 hour 1 minute
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Medium saucepan
  • 2 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 sheet pan
  • 1 silicone baking mat or parchment sheet
  • 1 wire cooling rack
  • 1 Cookie scoop 1.5 tablespoon
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 3/4 cup unsalted butter browned and cooled
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon granulated sugar for rolling
  • 1 tablespoon coarse sugar optional, for rolling

Instructions
 

  • Brown the butter in a medium saucepan over medium heat, stirring until amber with brown flecks and nutty aroma, then pour into a bowl and cool to just warm.
  • Whisk flour, baking soda, baking powder, and salt in a separate bowl and set aside.
  • In a large bowl, beat the cooled browned butter with granulated sugar and brown sugar until fluffy and slightly lightened, about 2 minutes.
  • Beat in the egg, egg yolk, and vanilla until smooth and glossy.
  • Add dry ingredients to the wet mixture and mix on low just until a soft dough forms with no dry streaks.
  • Cover and chill the dough for 30 minutes to firm slightly for easier scooping and better shape.
  • Preheat the oven to 350°F (175°C) and line a sheet pan with a silicone mat or parchment.
  • Scoop 1.5-tablespoon portions of dough, roll into balls, and coat lightly in the granulated and coarse sugar mixture.
  • Arrange dough balls 2 inches apart on the prepared sheet pan.
  • Bake for 10 to 12 minutes until edges are set and lightly golden and centers look slightly underbaked.
  • Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining dough, keeping unbaked dough chilled between batches.

Notes

For best flavor, brown the butter until milk solids are a deep toasty brown but not black, and cool until just slightly warm so it doesn’t melt the sugar too much. If the dough feels greasy or too soft to roll, chill an additional 10 to 15 minutes. For thicker cookies, chill portioned dough balls for 15 minutes before baking; for chewier cookies, slightly underbake and let carryover heat finish them on the pan. Adjust sugar for rolling to your preference—coarse sugar adds crunch and sparkle. Measure flour accurately by spooning and leveling, and avoid overmixing once the flour is added to prevent toughness. Add-ins like a pinch of cinnamon, a scraped vanilla bean, or 1/2 cup white chocolate chips can be folded in without changing bake time.
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