Brown Butter Sugar Cookies take the classic favorite and elevate it to something out of this world! Nutty brown butter and warm brown sugar are a truly amazing combo in what is now my new favorite cookie.
I tried this combo at this cute local bakery in my town and they call it a “Brown Butter Sugar Cookie,” it was definitely made with brown sugar- that I knew for sure, but it was much thicker than the cookies I normally make, with crispy edges and a really soft middle. The sprinkle of flaky sea salt of course added the perfect touch and I just couldn’t get enough of this cookie.
- Butter (of course!)
- Brown Sugar
- Vanilla extract
- Cream of Tartar
- Baking Soda
- Flaky Sea Salt
Do I really need Cream of Tartar?
Flavor wise? No. All Cream of Tartar does is create the crackly texture I love on these cookies. It will affect the look but not the taste.
I don’t have brown sugar- can I use white sugar?
The brown sugar adds a chewy, caramelized flavor to these cookies and I really don’t recommend changing anything. But did you know you can make brown sugar by adding a touch of molasses to white sugar and processing in a blender?
- ¾ cup unsalted butter
- 1½ cup dark brown sugar* (lightly packed)
- 1 tablespoon vanilla extract
- 1 egg 1 egg yolk
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cream of tartar*
- Flaky sea salt for sprinkling
- Place butter in a medium-sized saucepan allow it to melt, and then brown- getting golden around the edges and then a nice rich brown color. Allow to cool slightly.
- In a bowl stir together the flour, baking soda, salt and cream of tartar.
- Pour the butter into a large bowl with the brown sugar and stir until smooth. Add the vanilla extract, egg, and egg yolk and mix until smooth.
- Add the dry ingredients and mix slowly until well incorporated but don't over-mix.
- For large, thick cookies- divide dough into about 9 portions, rolled into balls and flattened slightly. I just eye balled it, but I'd say about ⅓ cup of dough went into each one. You can of course portion them smaller for more average sized cookies.
- Freeze dough rounds for 5-10 minutes before baking, then bake at 350 for 13-15 minutes or until the edges feel done and the tops have cracked a bit. (Bake less for smaller cookies.)
*Regular brown sugar would work too but I like the richer flavor from the dark.
*Cream of tarter helps add the crackled texture to the tops of the cookies, but is optional.