Chewy Brown Butter Sugar Cookies with Flaky Sea Salt
These chewyย Brown Butter Sugar Cookies with Flaky Sea Saltย are the best on the internet. They have a chewy center with 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 youโre looking for more brown butter cookies, try another favorite cookie recipe, like myย No-Chill Brown Butter Pistachio Chocolate Chip Cookies, Pumpkin Spice Cookies,ย Pignoli Cookies, or myย Classic Chocolate Chip Cookies and Chocolate Chip Cookies with Walnuts. All of my cookies can be mixed by hand – no hand mixer or electric mixer is needed!ย
Youโve probably heard of a brown butter chocolate chip cookie, which inspired me for this simple cookie 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 flavorโฆ the perfect dessert!
The nutty flavor comes from the brown bits in the melted butter. These aren’t your regular sugar cookies – they are truly something extraordinary. The edges of the cookies are crispy but overall, it’s a chewy cookie.
My brown butter sugar cookie recipe will become an instant classic in your home. Don’t forget to freeze some cookie dough balls in a freezer bag so you can make single servings whenever you want!
Why You’ll Love This Recipe
- Rich and Nutty Flavor โ These cookies have a warm nutty flavor that is nostalgic and unbeaten! The browned butter gives regular sugar cookies a huge upgrade.
- Perfectly Balanced Texture โ Who wants a cookie thatโs all dry and crumbly? Not us! These brown butter sugar cookies are the real deal โ chewy, tender, and the kind you canโt help but sneak another from the jar.
- Theyโre a Crowd Favorite โ Fancy a treat for a Netflix night or need something to impress at a potluck? These brown butter sugar cookies are the perfect way to enjoy something sweet! They look as good as they taste, especially with a sprinkle of sea salt on top.
Ingredients
- Unsalted Butter – Browned 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, which gives the cookies a deeper, richer taste.
- Eggs – Eggs contribute to the structure and moisture of the cookies. They help bind the ingredients together, resulting in a tender and chewy texture while providing a slight richness to the overall flavor. Make sure your eggs are at room temperature!
- 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 Four – 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, too!
- 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 cookiesโ rise. It gives us cookies cookies that are neither too flat nor too puffy.
- Salt – A pinch of salt balances the sweetness of the cookies – you should always add a bit of salt to your sweet baked goods!
- Flaky Sea Salt – Sprinkled on top immediately after baking, flaky sea salt adds a nice 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.
Additions
- Add Chocolate Chips – Chocolate lovers, feel free to add chocolate chips to these chewy sugar cookies!
- A Swirl of Peanut Butter – Peanut butter pairs really well with brown butter. You can add a swirl of peanut butter to the dough before baking for a yummy treat!
- Almond Extract – I know some people love the flavor of almond. You could definitely add a bit of almond extract to these brown butter sugar cookies!
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 350ยฐ Fahrenheit.
Step 5: Using a scoop (or your 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 a Kitchen Scale – For best results, use a kitchen scale. Trust me, once I started using one, my baked goods became a lot more consistent.
- Use a Cookie Scoop – I love using a cookie scoop for dough because it helps with uniformity, which leads to even baking.
- 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. You can also use a silicone mat.
- 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.
Serving Suggestions
- Ice Cream Sandwiches โ Grab some vanilla bean ice cream and two of these cookies to make a yummy brown butter sugar cookie ice cream sandwich.
- Espresso Martinis – What’s better than milk? Try dunking these delicious cookies in a vanilla espresso martini!
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 frozen dough balls out of the freezer to thaw while you pre-heat the oven. Cook for the same amount of time as the original recipe.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!
Chewy Brown Butter Sugar Cookies with Flaky Sea Salt
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 ยฝ 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 350ยฐ 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 paperย โ 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 overmixingย โ 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!