Brown Butter Cookies are soft and chewy cookies with slightly crunchy edges that are flavored with brown butter for a rich and caramel-like flavor. This is a fun and simple twist on classic cookies that you'll want to make again and again!
Brown butter has nutty almost caramel-like flavor that perfectly complements these soft and chewy cookies. Be sure to brown your butter deeply because it brings all the flavor to these cookies! These simple cookies will be the star of the show with minimal effort from you!
If you're looking for more delicious cookie recipes check out my Pumpkin Pie Spice Cookies, Chocolate Chip Cookies without Brown Sugar, or Lemon Curd Cookies.
Jump to:
Why You'll Love This Recipe
- These cookies have a rich flavor that is nutty and caramel-like. I also use it in my Brown Butter Macarons.
- They have a soft and chewy center and slightly crispy edges that will make you want another bite! Much like my Almond Flour Peanut Butter Cookies.
- The actual cookies are pretty plain, so it would be very easy to add in extra flavors, like chocolate chips, oatmeal, or toffee. I use pecans as an add in in my Pecan and Chocolate Chip Cookies.
- These cookies are a simple twist on classic cookies that amp up the flavor big time. I feel the same way about my Lavender Cookies.
- The smell of the brown butter, while it cooks and while the cookies bake, will fill your house and make you want to keep a batch in the oven at all times! This French Apple Pie creates an amazing aroma as well.
Ingredients
Ingredient Notes
- Vanilla is a must in baked goods. Real vanilla adds a better flavor than imitation vanilla.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Brown butter will add an incredible depth of flavor. I also use it in my Brown Butter Donuts.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- For added richness mix in chocolate chips. I use Oreos and chocolate chips in my Oreo and Chocolate Chip Cookies.
- Add in chopped nuts, like pecans or walnuts for some extra texture. You get lots of texture in my Mini Pecan Pies.
- If you want to take these simple cookies to the next level add a buttercream in the center and make a cookie sandwich. Like with my Funfetti Cookie Sandwiches.
- Add some pumpkin puree to the cookie dough to give these sugar cookies some extra holiday flavor. I also use it in my Pumpkin Spice Donuts.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes. Remove the pan from heat and allow the butter to cool until it firms up a bit.
STEP 2: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 3: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the brown butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 5: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared pan.
STEP 6: Place the cookies in the oven, baking the cookies for 8-10 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Brown Butter Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Brown Butter Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Brown Butter Cookies
Ingredients
For Cookies:
- 2 sticks (266 grams) unsalted butter
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (330 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Instructions
For Cookies:
- Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangey-brown bits form at the bottom of the pan. This will take about 5 minutes.
- Remove from heat and allow to cool until it firms up a bit.
- In a stand mixer or in a large bowl with a hand mixer beat the brown butter and sugar until light and fluffy.
- Add the eggs and vanilla. Beat to combine.
- Combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared pan.
- Bake for 8-10 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Leave a Reply