Brown Butter Cookies
This brown butter cookies recipe proves that simple can be delicious! Using a handful of ingredients, the cookies are ready to eat in just one hour and turn out slightly crisp around the edges, soft and chewy in the center, and full of rich, buttery flavor. No chilling required!
Love cookies? Try our flourless peanut butter cookies and one bowl chocolate chip cookies, too.
If you know us, you know we’re all about EASY recipes, especially when it comes to dessert! After all, who has time to pull out a million pots and pans and spend hours whisking, chilling, and baking?
We definitely don’t! That’s why this easy brown butter cookies recipe is one of our favorite recipes. With just eight simple ingredients and 15 minutes of prep time, they’re a breeze to put together. All you need is one bowl!
However, they taste like we spent hours in the kitchen. Rich and buttery with the perfect amount of sweetness, they’re a must on our Christmas dessert trays, alongside our hot chocolate truffles and chocolate crinkle cookies, but they’re so good that we make them all year long.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Salted Butter – We use this to make brown butter, which gives the cookies amazing depth and the richest, dreamiest, slightly nutty flavor.
- Sugar – A combination of brown sugar (light or dark) and granulated sugar sweetens the dough, adding a subtle molasses flavor, while allowing the centers of the cookies to stay soft.
- Eggs – We haven’t tested this recipe with egg substitutes, but think it would make the cookies too dense!
- Vanilla – Because there are so few ingredients, it’s important to use a high-quality vanilla extract. Trust us. You’ll taste a difference!
- Flour – All-purpose flour forms the base of the cookie dough, but you can substitute a 1:1 all-purpose gluten-free flour, if needed.
- Cornstarch – This gives the cookies a little extra structure.
- Baking Soda – This helps the cookies puff up and rise as they bake. Make sure it’s fresh!
How to Make Brown Butter Cookies
- Make brown butter. Melt the butter over medium heat, stirring constantly, until it has a nutty aroma and is a beautiful golden brown color. Remove the butter from the heat, and set it aside to cool.
2. Combine. Whisk the brown butter, brown sugar, and white sugar in a bowl. Then, stir in the wet ingredients, followed by the dry ingredients. Be careful not to overmix!
3. Portion. Divide the cookie dough into 1 ½ inch balls. (We like to use a cookie scoop!) Arrange the cookie dough balls on a prepared baking sheet, leaving space between each piece.
4. Bake. Transfer the cookies to the oven, and bake just until the edges are golden brown and the center is puffed and slightly pale. It’s okay if the center looks a little underdone. The cookies will continue to bake slightly as they cool!
5. Cool. Let the cookies cool on the pan slightly. Then, transfer them to a wire rack to cool completely, and enjoy!
Possible Mix-Ins
We love the simplicity of brown butter sugar cookies and think the rich, sweet flavor is more than enough as is. However, if you want to add mix-ins, some tasty options include:
- Chocolate Chips
- Chopped Nuts (Almonds, Walnuts, Pecans, etc.)
- Sprinkles
- Coconut Flakes
Common Questions
Yes! Brown butter can be made several days in advance. After browning, let it cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 5 days, or freeze it for up to 3 months. When you’re ready to bake, let it come back to room temperature so it mixes smoothly into the cookie dough.
The most common reason for brown butter sugar cookies to spread is using warm butter. Make sure to allow plenty of time for it to cool to room temperature!
More Delicious Cookie Recipes
Brown Butter Cookies Recipe
Equipment
Ingredients
- 1 cup salted butter
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
Instructions
- In a medium-sized saucepan or saute pan, melt the butter over medium heat. Stir constantly with a spatula. The butter will foam while cooking, then it will subside slightly before the butter is fully browned. Continue to cook for 5 to 10 minutes, or until the butter smells nutty and the milk solids at the bottom of the pan turn golden brown. Be careful to not burn the butter, as the browning happens quickly. Immediately, remove the browned butter from the heat to prevent burning. Allow the butter to cool to room temperature, no need to solidify, before using in the recipe.1 cup salted butter
- Preheat the oven to 350°F. Line a baking sheet with a silpat liner or parchment paper. Set aside.
- In a large bowl, mix together the browned butter, brown sugar and white sugar until smooth with a wooden spoon or spatula.1 cup packed brown sugar, 1/2 cup white sugar, 1 cup salted butter
- Stir in the eggs and vanilla extract until combined.2 eggs, room temperature, 2 teaspoons vanilla
- Add the flour, cornstarch, and baking soda. Gently mix until all the flour is incorporated. Don’t over-mix the cookie batter.2 1/2 cups flour, 2 Tablespoons cornstarch, 1 teaspoon baking soda
- Using a small cookie dough scoop, drop 1 ½ inch balls of dough on the prepared baking sheet.
- Bake for 9-10 minutes, or until the edges start to turn a golden brown and the middle is puffed and slightly pale. Don’t over bake!
- Cool the cookies for 10 minutes (or until set) on the baking sheet (see notes for extra tips!). After 10 minutes, remove the cookies to the wire racks to cool completely.
- Store at room temperature in an airtight container for up to 1 week or the freezer for up to 3 months.
Notes
Nutrition
Did you enjoy this Brown Butter Cookies Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We have a few in our house that prefer cookies with no chocolate chips…I know, it’s weird. Ha! But this cookie is a win with all of us. They have the best flavor and texture. Thick and chewy! Yum!