Introduction

These Brown Butter Sugar Cookies offer a rich, nutty twist on a classic favorite. The brown butter adds depth and warmth, complementing the soft, chewy texture perfectly. Topped with a creamy vanilla-almond frosting, these cookies are sure to delight any sweet tooth.

A stack of five round cookies is shown on a white plate sitting on a white marbled surface. Each cookie has a light brown crumbly base covered by a smooth, pale beige icing on top. The top cookie has a bite taken out of it, revealing a soft and slightly grainy texture inside. One extra cookie leans against the stack on the right, showing its full side with the same crumbly base and pale icing covering the top. The background is out of focus and warm brown in color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup salted butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1/4 cup dark or light brown sugar
2 whole large eggs
1 tablespoon vanilla bean paste or pure vanilla extract
For the frosting:

1/2 cup salted butter, softened at room temperature
2 1/2 cups powdered sugar
1/2 teaspoon vanilla bean paste or pure vanilla extract
1/8 teaspoon almond extract
2-3 tablespoons milk

Instructions

Step 1: Melt the butter over medium heat in a saucepan until it boils. Swirl constantly until it becomes foamy and turns an amber brown color with golden brown bits forming at the bottom. Remove from heat and pour into a bowl to cool for about 10 minutes.
Step 2: Add both sugars to the brown butter and whisk until combined.
Step 3: Whisk in the eggs and vanilla until smooth.
Step 4: In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the brown butter mixture and stir with a wooden spoon or electric mixer until a dough forms.
Step 5: Scoop dough balls using an ice cream scooper or tablespoons onto a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes.
Step 6: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls at least 1 1/2 inches apart and gently flatten each ball with the back of a spoon.
Step 7: Bake for 8–10 minutes until the tops are lightly golden. Let cool on the sheet for a few minutes, then transfer to a wire rack.
Step 8: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, vanilla, almond extract, and 2 tablespoons of milk. Beat until smooth, adding more milk if needed to reach desired consistency.
Step 9: Frost the cooled cookies and optionally decorate with sprinkles. Serve and enjoy!

Tips & Variations

Ensure the brown butter is cooled before adding eggs to prevent scrambling.
For a softer cookie, do not overbake—remove when edges are set but centers are slightly soft.
Substitute almond extract with additional vanilla if preferred.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
Use colored or themed sprinkles to match holidays or celebrations.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Frosted cookies freeze well; thaw at room temperature before serving. Reheat slightly in the oven if you prefer them warm.

How to Serve

A stack of five round cookies sits on a white plate placed on a white marbled surface; each cookie has a thick light beige base with a rough texture and is topped with a smooth, glossy tan icing. The top cookie is bitten into, exposing a soft, crumbly interior with a slightly darker brown crumb. Next to the stack, another cookie leans against it, showing the same layers and texture. The background is warm and softly blurred, with a brown textured cloth adding cozy tones to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add it separately to maintain the dough’s texture.