Description
These Brown Sugar Cookies are a delightful treat featuring rich, nutty browned butter and a perfect balance of light and dark brown sugars. Crispy on the edges and soft in the center, these cookies bring a homemade classic flavor with a simple preparation and a quick chill time, making them an ideal choice for cookie lovers seeking a buttery, aromatic and chewy cookie experience.
Ingredients
Butter
- 1 cup (2 sticks; 226 grams) unsalted butter, at room temperature, divided
- 1/2 cup butter (for browning)
Sugars
- 1 3/4 cups (375 grams) light or dark brown sugar (preferably a mix)
Eggs & Flavorings
- 1 large egg
- 1 large egg yolk
- 2 1/2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups (350 grams) all-purpose flour, plus more if needed
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
Instructions
- Make brown butter: In a small pan over medium heat, melt 1/2 cup of butter. Cook for 3 to 5 minutes, swirling the pan occasionally, until the butter browns and becomes an amber golden color with a nutty aroma. Transfer the browned butter to a bowl and let it cool for 5 minutes.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with baking mats or parchment paper to prevent sticking.
- Mix cookie dough: In a large bowl, combine the cooled browned butter, the remaining 1/2 cup room temperature butter, and 1 3/4 cups brown sugar. Use an electric mixer on medium-high speed for about 3 minutes until the mixture is smooth and creamy. Add 1 large egg, 1 egg yolk, and 2 1/2 teaspoons vanilla extract and mix for another minute until incorporated. Gradually add 2 1/2 cups all-purpose flour, 3/4 teaspoon sea salt, and 1 teaspoon baking soda, mixing until well combined. If the dough feels too soft, add 1 to 2 tablespoons of additional flour.
- Chill dough: Cover the dough and chill it in the refrigerator for at least 30 minutes to allow it to firm up, which will help the cookies hold their shape during baking.
- Scoop and bake: Using a spoon or cookie scoop, drop dollops of dough about 2 inches apart on the prepared baking sheets. Bake in the oven for 10 minutes, or until the edges are just golden brown but the centers remain soft.
- Cool cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for a few minutes until centers set. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For best flavor, use a mix of light and dark brown sugar as it deepens the caramel flavor.
- Chilling the dough is crucial to prevent spreading and to develop texture.
- Add a tablespoon or two of extra flour if the dough is too wet or sticky to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Brown butter can be made ahead and refrigerated, but use at room temperature in the dough.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
