Browned Butter Sugar Cookies
Golden browned butter, granulated sugar, and pure vanilla extract make up these browned butter sugar cookies. They are soft, thick, and perfectly buttery + sweet.
Servings: 13 Cookies
Ingredients
- 1 Cup Salted Butter, browned and slightly cooled
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Teaspoons Pure Vanilla Extract
- 2 ½ Cups All Purpose Flour
Instructions
- Place the butter in a small saucepan over medium to high heat. As soon as it melts, be sure to keep a close eye on it. The butter can bubble over if the heat is too high, in which case you will lose some of the liquid and be unsure of how much remains in the pan.Your butter is done when it turns a nice golden color, and is aromatic in scent. You will want to pour your butter into a small to medium sized dish, making sure to use a spatula and get all those amazing brown buttered flecks from the bottom of your pan. Let your butter cool slightly on the counter while you gather up the remaining ingredients for the cookies.
- Preheat oven to 375° F.In a standing mixer or by hand, combine the browned butter and sugar until incorporated, about 20 seconds. Add both eggs and the vanilla, mixing until throughly combined, another 30 seconds. Add baking soda, salt, and flour. Mix until well combined, 30-60 seconds. Dough should be soft but not sticky.
- Using a 3 tablespoon cookie scoop, make dough balls with all of the dough. Roll in coarse or granulated sugar if desired. Bake for 10-12 minutes, or until golden on the edges. If using a smaller cookie scoop like a 2 tbsp, bake for 8-10 minutes.
- Store any leftovers in an airtight container at room temperature for up to four days. Enjoy!
Notes
See blog for dietary substitutions on dairy and gluten.