Brown Butter Sugar Cookies with Flaky Sea Salt Recipe
These chewy Brown Butter Sugar Cookies with Flaky Sea Salt are the best on the internet. They’re thick and moist and have cracked tops that are begging to be dunked in milk, or eaten on their own. These cookies will be your new favorite sugar cookie recipe! If you’re looking for more brown butter cookies, try another favorite cookie recipe like my No-Chill Brown Butter Pistachio Chocolate Chip Cookies or my Classic Chocolate Chip Cookies.
These are the most irresistible brown butter sugar cookies you’ve ever sunk your teeth into, and with the perfect texture! These gems are not your average sugar cookies – they’re chewy and rolled in a sweet blend of light brown sugar and white sugar. Each bite strikes the most amazing balance between salty and sweet, thanks to the finishing touch of flaky sea salt. Oh, and did I mention those perfectly cracked tops?
You’ve probably heard of a brown butter chocolate chip cookie, which inspired me for this recipe. Melted butter, turned brown, gives a nutty aroma that is delicious. Think of classic sugar cookies, but add the nutty brown butter and brown butter flavor… the perfect dessert!
For this recipe, I took an old family favorite method and fancied it up a little bit. These brown butter sugar cookies are rolled in sugar and are thick and chewy. Slightly undercooked, they are moist and have absolutely the best texture. Salt balances out these sweet cookies, with flaky sea salt added right after they’re taken out of the oven. Trust me, you’ll always want to double batch these chewy cookies after you make these the first time.
Table of Contents
Why You’ll Love This Recipe
- Rich and nutty flavor – These cookies have a warm nutty flavor that is nostalgic and unbeaten!
- Perfectly balanced texture – Who wants a cookie that’s all dry and crumbly? Not us! These brown butter sugar cookies are the real deal – chewy, tender, and the kind you can’t help but sneak another from the jar.
- They’re a crowd favorite – Fancy a treat for a Netflix night or need something to impress at a potluck? These brown butter sugar cookies got your back. They look as good as they taste, especially with a sprinkle of sea salt on top.
Ingredients
- Unsalted butter – Brown butter is the star of these cookies, adding a rich and nutty flavor. The butter is melted and cooked until it reaches a golden-brown color, enhancing the overall depth and complexity of the cookie’s taste.
- Eggs – Eggs contribute to the structure and moisture of the cookies. They help bind the ingredients together, resulting in a chewy and tender texture while providing a slight richness to the overall flavor.
- Vanilla extract -Vanilla extract infuses the brown butter sugar cookies with a warm and aromatic flavor, complementing the nuttiness of the brown butter. For the best flavor, make sure you are using a high-quality extract.
- All-purpose flour -All-purpose flour serves as the base, providing the structure for the brown butter sugar cookies. Its neutral flavor allows the brown butter and other ingredients to shine while giving the cookies a perfect balance of tenderness and chewiness.
- Light brown sugar – Light brown sugar adds moisture and a subtle molasses flavor to the cookies. It also contributes to the chewiness and helps create a soft texture. The light brown sugar complements the richness of the brown butter, creating a harmonious blend of flavors.
- Granulated sugar – Granulated sugar adds sweetness to the sugar cookies and contributes to their texture by creating a slightly crisp exterior. It balances the flavors and textures, preventing the cookies from becoming overly soft or overly crunchy.
- Baking soda – Baking soda is a leavening agent that helps the sugar cookies rise and gives them a light and airy texture.
- Baking powder – Baking powder is another leavening agent that enhances the cookies’ rise. Its inclusion, along with baking soda, ensures a well-balanced lift, resulting in cookies that are neither too flat nor too puffy.
- Salt – Salt enhances the flavor profile of the cookies by balancing the sweetness and intensifying the overall taste.
- Flaky sea salt – Sprinkled on top immediately after baking, flaky sea salt adds a delightful contrast to the sweetness of the cookies. It provides a burst of saltiness and a satisfying crunch, and highlights the rich, nutty notes of the brown butter.
Substitutions
- No eggs? – Substitute each egg with 1/4 cup of unsweetened applesauce or mashed bananas.
- Flavor additions – Add citrus zest (lemon, orange, or lime) to the brown butter sugar cookie dough for a refreshing citrus flavor. Additionally, you could mix in spices like cinnamon, nutmeg, or cardamom for a warm and aromatic touch. Lastly, you can incorporate extracts like almond, peppermint, or coconut for unique flavor variations.
Step by Step Instructions
Step 1: First, let’s start the browning process: heat 2 sticks and 2 tablespoons of butter in a medium saucepan over medium heat, until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large heatproof bowl to cool for a minute or so. Meanwhile, add the flour, salt, baking powder, and baking soda to a small bowl and whisk to combine.
Step 2: Add the brown and white sugars to the brown butter, whisking vigorously to avoid clumps, until combined. Next, add the eggs and vanilla extract to the butter and sugar mixture. Mix to combine until smooth (it will be thick).
Step 3: Slowly add your dry ingredients (flour, baking soda, baking powder, salt) to the wet ingredients using a silicone spatula. Make sure to scrape the sides and bottom of the bowl to avoid dry clumps.
Step 4: Once the dough is formed, chill it in the fridge covered for 30 minutes. While the dough is chilling, preheat the oven to 350° Fahrenheit.
Step 5: Using scoop (or hands) split the cookie dough into 30 equally-sized balls. Place on a cookie sheet lined with parchment paper.
Step 6: Roll the dough in your hands to make a ball.
Step 7: Mix the reserved 3 tablespoons of white sugar and 1 tablespoon of brown sugar in a small bowl.
Step 8: One by one, roll each dough ball in the sugar before placing back on the cookie sheet.
Step 9: Bake the brown butter sugar cookies for 8 minutes, until the cookies are a pale golden color.
Step 10: You’ll want to bake them in batches (they won’t all fit on a cookie sheet). I suggest freezing some for later!
Step 11: When the cookies are finished baking, top them with flaky sea salt (optional but recommended).
Step 12: Let the cookies cool for 5 minutes and enjoy!
Tips and Notes
- Use quality ingredients – Use fresh and high-quality ingredients, including real butter, pure vanilla extract, and fresh eggs. Quality ingredients contribute to the overall flavor and texture of the brown butter sugar cookies.
- Use parchment paper – Line your baking sheets with parchment paper to prevent the sugar cookies from sticking and to ensure even baking. This also makes for easier cleanup.
- Avoid overmixing – Once you add the flour, mix until just combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the ingredients are incorporated.
Recipe FAQs
Serving Suggestions
- Wine pairing – A slightly sweet A slightly sweet Riesling can be an excellent choice, especially if the sugar cookies have fruity or citrusy notes. The wine’s natural sweetness and acidity can balance the sweetness of the cookies. can be an excellent choice, especially if the sugar cookies have fruity or citrusy notes. Alternatively, a sweet Champagne or sparkling wine, like a demi-sec or doux, can provide a festive and effervescent pairing, enhancing the overall enjoyment of the cookies.
- Make it an ice cream sandwich – Grab some vanilla bean ice cream and two of these cookies to make a yummy brown butter sugar cookie ice cream sandwich.
Storage Instructions
- Storage for baked cookies – Once you bake the brow butter sugar cookies, store them in an airtight container for up to 3 days.
- Storage for uncooked dough – You can freeze this dough and bake later! To do this, portion out the dough on a cookie sheet like you would as if you were going to bake the cookies. Then, stick the cookie sheet with the portioned-out dough into the freezer. Freeze the dough balls until completely frozen before transferring to a freezer-safe bag or storage option.
- Bake from frozen – Take the desired amount of sugar cookies out of the freezer to thaw while you pre-heat the oven. Add one minute to the original baking time.
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
Brown Butter Sugar Cookies with Flaky Sea Salt Recipe
Equipment
- measuring cups
- measuring spoons
- mixing bowls
- silicone spatula
- saucepan
- sheet pan
- parchment paper
- cooling rack
- ice cream scoop
Ingredients
- 2 1/8 cup2 unsalted butter 2 sticks and 2 tablespoons
- 1/2 cup granulated sugar 104g
- 1 cup light brown sugar 179g
- 2 eggs
- 1 tablespoon vanilla extract
- 2 ½ cup all-purpose flour 399g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons white sugar for rolling
- 1 tablespoon light brown sugar for rolling
- flaky sea salt optional
Instructions
- Heat 2 sticks and 2 tablespoons of butter in a saucepan over medium heat, until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so. Meanwhile, add the flour, salt, baking powder, and baking soda to a small bowl and whisk to combine.
- Add the brown and white sugars to the brown butter, whisking vigorously to avoid clumps, until combined. Next, add the eggs and vanilla extract to the butter and sugar mixture. Mix to combine until smooth (it will be thick).
- Slowly add your dry ingredients (flour, baking soda, baking powder, salt) to the wet ingredients using a silicone spatula. Make sure to scrape the sides and bottom of the bowl to avoid dry clumps.
- Once the dough is formed, chill it in the fridge covered, for 30 minutes. While the dough is chilling, preheat the oven to 350° F.
- Using scoop (or hands) split the cookie dough into 30 equally-sized balls. Place on a cookie sheet lined with parchment paper. In a small bowl, mix the reserved 3 tablespoons of white sugar and 1 tablespoon of brown sugar. One by one, roll each dough ball in the sugar before placing back on the cookie sheet.
- Bake the brown butter sugar cookies for 8 minutes, until the cookies are a pale golden color. You'll want to bake them in batches (they won't all fit on a cookie sheet). I suggest freezing some for later!
- When the cookies are finished baking, top them with flaky sea salt (optional, but recommended). Let the cookies cool for 5 minutes and enjoy!
Notes
- Use parchment paper – Line your baking sheets with parchment paper to prevent brown butter sugar cookies from sticking and to ensure even baking. This also makes for easier cleanup.
- Avoid overmixing – Once you add the flour, mix until just combined. Overmixing can lead to a tougher texture. Stop mixing as soon as the ingredients are incorporated.
These cookies were SO GOOD! The recipe was easy to follow. The dough smelled amazing and tasted good too. And the completed cookies were everything. Chewy, sweet, and salty. My whole family loved them and I will definitely be making these again!