The flavor in these Brown Sugar Cookies is amazing thanks to brown butter and dark brown sugar. The texture is perfection too!
The addition of browned butter to your baked goods can take them to the next level. I also love using brown butter in pasta. This Brown Butter Pasta is one of our favorites. It is also perfection when combined with balsamic vinegar in this Brown Butter Ravioli. For another dessert idea check out this Brown Butter Cake.
Traditionally, sugar cookies are made with white sugar but today we are switching things up and using dark brown sugar. And let me tell you, the change is amazing. In addition to the brown sugar there is also browned butter in these cookies and that is another WOW in my book. Remember those Browned Butter Chocolate Chip Cookies I shared a few weeks ago. Browned butter can make a huge difference in a cookie and these Brown Butter Sugar Cookies are proof!!
If you are a cookie dough eater, this dough is out of this world. I’m surprised that I actually baked any of the cookies because I couldn’t stop eating the dough! But I’m glad I did bake some of it because the cookies are amazing. My perfect texture combination in a cookie is a crispy edge and a soft middle and this cookie has it! Melting the butter helps with the chewiness factor. The brown butter keeps the flavor more depth and a slight nutty flavor. After the dough is made form it into a ball and then roll in a combo of granulated sugar and more dark sugar.
How to Make Brown Sugar Cookies
- The first step is to brown your butter. Use this tutorial if you need additional info. Do not brown all of the butter, only 10 Tbsp. Reserve the remaining 4 Tbsp to add in after the butter is browned. Also, be sure and cool the butter before adding it in with the rest of the ingredients. You don’t want to melt your sugar.
- Be sure and set aside the 1/4 cup brown sugar, 1/4 cup white sugar mixture for rolling your balls of dough into before baking.
- Light Brown Sugar vs. Dark Brown Sugar. You are going to get a deeper flavor by using dark brown sugar. It has more molasses in it but if you don’t have it or can’t find it you can definitely use light brown sugar.
- After your dough is combined, form into balls and roll the balls into the sugar mixture that you set aside.
- Then bake – don’t overbake. With the darker color of the dough it can happen easily. You want the cookies set around the edges but still puffy in the middle, may even look a little raw between the cracks.
These Brown Sugar Cookies were so good I almost didn’t share but I decided I needed to fit into a dress I bought so I better share some of them! I saved two cookies in a bag for later, one for me and one for my husband. But guess what?! He ate them both. Bad, bad boy!!
Now go bake these cookies if you haven’t eaten all the cookie dough already!
For some of my other favorite sugar cookies check out these:
Brown Sugar Cookies
- 1 3/4 sticks butter 14 Tbsp
- 1/4 cups granulated sugar
- 2 cups dark brown sugar packed
- 2 cups all purpose flour plus 2 Tbsp
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 large egg
- 1 egg yolk
- 1 Tbsp vanilla extract
- Melt 10 Tbsp of butter in a pan. Continue to cook, stirring constantly until butter is dark golden brown, 2-3 minutes
- Remove from heat and stir in remaining butter. Set aside for 15 minutes to cool.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Combine granulated sugar and 1/4 cup brown sugar in a bowl or pie tin. Mix to combine
- Put cooled butter, remaining brown sugar and salt into mixer and stir until there are no lumps.
- Add in egg, yolk and vanilla and mix until well incorporated.
- Add in flour, baking soda, baking powder, salt. Mix just until combined.
- Roll dough into 24 balls, about 2 Tbsp each.
- Roll into sugar mixture and place on baking sheet, 12 balls per sheet.
- Bake until cookies are browned around edges and puffy in center, just beginning to set. 12 – 14 minutes.
- Cool cookies for 5 minutes and then transfer to cooling rack.
Tips & Notes: