When I was a kid, grandma made the best Brown Butter Sugar Cookie recipe. And I found the old fashioned cookie’s card the other day and decided to make a new batch of the best Christmas cookies!
They’re soft in the middle and crispy on the outside, with a hint of this crazy nutty flavor that you can only get with browned butter. It’s really a unique flavor that you can’t achieve with any other sugar cookie.
If I could, I would make a million of these cookies and give them to everyone on the planet so they could all experience just that one moment of grandma’s most unique cookie recipe.
What Do You Need to Make Brown Butter Sugar Cookies?
- 3 C flour (sifted)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 C sweet cream unsalted butter
- 1 1/4 C packed brown sugar (either light or dark)
- 3 eggs (large)
- 1 TBSP vanilla
- 1/4 C granulated sugar
How To Make this Brown Butter Sugar Cookie Recipe
Place your butter in a small saucepan over medium heat.
Continuously stir as the butter melts and simmers. Turn the heat down if the butter begins to do more than simmer.
Once the butter has turned a light brown and particles on the bottom a slightly darker brown, remove from heat. It should have a slightly nutty smell, but not a burnt smell.
If it smells burned, you cooked it at too high of a temperature and you’ll want to try again.Place the butter in the refrigerator for about 15 minutes, until it solidifies.
Preheat your oven to 350 degrees and line a cookie sheets with parchment paper.
Cream together the brown sugar and butter (including all the dark particles from the bottom of the pan) in a large mixing bowl.Add in the eggs, vanilla, baking powder and salt, mixing until well blended. Add flour to the dough one cup at a time, mixing well in between each increment. Turn off the mixer when the dough is smooth.
Place the granulated sugar in a small bowl.With a small ice cream or cookie scoop (about 1 1/2 tablespoon size), scoop out the cookie dough in balls.
Roll each of the scooped cookie dough balls in the granulated sugar, ensuring that the cookie dough is well coated.
Placing each cookie ball on the prepared cookie sheets about 2 inches apart.
With the bottom of your glass, press each of the dough balls into 1/2 inch thick disks.
Bake for 8-10 minutes. The edges of the cookies should be golden but the center of the cookie will be slightly under-baked.
Allow the cookies to cool completely on the cookie sheet.
Enjoy!
HOW LONG DO Old fashioned Sugar COOKIES LAST?
There’s not a chance that these browned butter sugar cookies last very long on my counter–because they’re so tasty, I’m pretty sure my whole family is stealing them behind my back. But, if you were to store you cookies in an airtight container, you can bet they will last 3-5 days. Be certain that you store them in the airtight container, though, because if you don’t, the cookies will dry out and be too crispy to be enjoyable. Which is no good. So stick with an airtight container.
If you want your cookies to last even longer, you can store them in the same airtight container in the fridge and they’ll last for 12-15 days then. But, I don’t care for cold cookies, so I either let them rest on the counter for a while before snacking, or I pop them in the microwave for 10 seconds.
CAN Sugar COOKIES BE FROZEN?
Yes! These old fashioned sugar cookies make for a great freezer-treat. You just place the cookies inside an airtight container and then they’ll last for 3-5 months in the freezer. Then, when you’re ready to snack, you just warm them in the microwave for 10-15 seconds.
Or, you can freeze the dough, when covered properly, for 3-5 months. I wrap it in clear plastic wrap, then foil.
WHAT TO DO WHEN sugar COOKIES ARE FLAT?
Oh, your cookies came out flat? That’s too bad. Good news, though? I have a handful of tips to troubleshoot your flat cookies:
- The oven was too hot. If you didn’t set the oven to a higher temperature than the recipe called for, your oven might need to be calibrated.
- The oven was cold. Yeah, if your oven wasn’t fully preheated or never reached the required temperature, the cookies might not have risen. So, again, if you didn’t pop your cookies in the oven too early, then you might need to calibrate it.
- You used really old baking soda. Did you know baking soda can go “flat”? Yeah, it totally can! So, be sure your baking soda is no more than 6-months old and has been stored in an airtight container.
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Brown Butter Sugar Cookies
When I was a kid, grandma made the best Brown Butter Sugar Cookie recipe. And I found the old fashioned cookie's card the other day and decided to make a new batch of the best Christmas cookies!
Ingredients
- 3 C flour (sifted)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 C sweet cream unsalted butter
- 1 1/4 C packed brown sugar (either light or dark)
- 3 eggs (large)
- 1 TBSP vanilla
- 1/4 C granulated sugar
Instructions
- Place your butter in a small saucepan over medium heat.
- Continuously stir as the butter melts and simmers. Turn the heat down if the butter begins to do more than simmer.
- Once the butter has turned a light brown and particles on the bottom a slightly darker brown, remove from heat. It should have a slightly nutty smell, but not a burnt smell. If it smells burned, you cooked it at too high of a temperature and you'll want to try again.
- Place the butter in the refrigerator for about 15 minutes, until it solidifies.
- Preheat your oven to 350 degrees and line a cookie sheets with parchment paper.
- Cream together the brown sugar and butter (including all the dark particles from the bottom of the pan) in a large mixing bowl.
- Add in the eggs, vanilla, baking powder and salt, mixing until well blended.
- Add flour to the dough one cup at a time, mixing well in between each increment. Turn off the mixer when the dough is smooth.
- Place the granulated sugar in a small bowl.
- With a small ice cream or cookie scoop (about 1 1/2 tablespoon size), scoop out the cookie dough in balls.
- Roll each of the scooped cookie dough balls in the granulated sugar, ensuring that the cookie dough is well coated.
- Placing each cookie balls on the prepared cookie sheets about 2 inches apart.
- With the bottom of your glass, press each of the dough balls into 1/2 inch thick disks.
- Bake for 8-10 minutes. The edges of the cookies should be golden but the center of the cookie will be slightly under-baked.
- Allow the cookies to cool completely on the cookie sheet.
- Enjoy!
Notes
You'll also need:
- Small saucepan
- 2 (or more) cookie sheets
- Electric stand mixer w/mixing bowl
- 1 small bowl
- 1- drinking glass (w/1/2 in bottom)
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 109Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 117mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 2g
Helen at the Lazy Gastronome says
I love the nutty flavor of browned butter but never put it in cookies. I bet these are amazing! Thanks for sharing at the What’s for Dinner party! Have a fabulous weekend.
Sharon says
These sound heavenly. I love passing on recipes from or grandmothers! We have all of the ingredients on hand so we will give these a try!
Thank you for linking w us at Creative Muster! Pinned this! 🙂 Sharon
Petra says
I love a good cookie and brown sugar is the best! Your cookies sounds absolutely delicious. Thank you for sharing your grandma’s recipe at Fiesta Friday 🙂
Miz Helen says
Hi Lenny,
I love your classic Brown Butter Sugar Cookie, they sure need to be in our cookie jar! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday,456. We look forward to seeing you again very soon!
Miz Helen
Jhuls says
I haven’t made brown sugar cookies, but I know these are delish! Thanks for joining Fiesta Friday party!