Looking for a sugar cookie that’s not only fun to cut out and decorate but also irresistibly delicious? These Brown Butter Sugar Cookies check both boxes perfectly! The cookies are rich, buttery, and perfectly crisp around the edges with a soft, tender center. The brown butter gives these cookies a warm, nutty flavor that elevates the taste of a classic sugar cookie. They’re great for cutting into fun shapes and decorating, but they’re just as delicious all by themselves! If you’re craving something more traditional, my tried-and-true best sugar cookie recipe is just as perfect—no browning the butter required, but just as perfect for cookie-cutting and decorating fun!
Ingredients & Substitutions
- Unsalted Butter: It’s all about the browned butter in these cookies. It adds a nutty flavor to each bite, setting these apart from other sugar cookies. I prefer unsalted butter, especially when browning butter. However, you could use salted butter if that is all you have on hand.
- Sugar: Well, we can’t have sugar cookies without the sugar, right? The granulated sugar adds sweetness and structure to the cookies. And, I love how it helps the cookies achieve a slightly crisp texture on the edges.
- Egg: Make sure the egg is at room temperature before adding it to the cookie dough. This helps the ingredients mix together more evenly, creating a smoother dough. Out of eggs? No problem–check out my egg substitutes.
- Extract: I used vanilla extract and almond extract in these sugar cookies. I like how they create a more complex flavor profile when combined. However, if you don’t have almond extract, you could use all vanilla. The cookies will still be delicious!
- Baking Powder: Baking powder helps the cookies rise slightly and gives them a soft, light texture. Check the date of your baking powder–make sure it is not expired!
- All-Purpose Flour: All-purpose flour provides the structure for the cookies, helping them hold their shape and giving them a soft, chewy texture. For a gluten-free option, you can substitute a 1:1 gluten-free flour blend.
Why You Should Chill Brown Butter For The Perfect Sugar Cookies
Do not skip the step of chilling the brown butter in the refrigerator for 1-2 hours. Chilling the brown butter helps the dough hold its shape and keeps the cookies from spreading too much. It also locks in the rich, nutty flavor and improves the cookie’s texture, making them soft and chewy. It really does make a difference!
How Thick to Roll Brown Butter Sugar Cookie Dough for Perfect Cut-Outs
For cut-out cookies, I like to roll out the dough to about ¼ inch thick. This thickness allows the cookies to hold their shape while still baking evenly, resulting in a nice balance of softness and crispness. If you prefer slightly thicker cookies, you can go up to ½ inch, but keep in mind that they may take a bit longer to bake. I will sometimes use a rolling pin with guides or spacers that can help achieve a uniform thickness. Once rolled out, find your favorite cookie cutter and press it into the dough to create fun shapes!
Creative Ways to Decorate Brown Butter Sugar Cookies
I like to keep decorating simple and fun! Here are some ideas for decorating:
- Sugar Cookie Icing Recipe
- Buttercream Frosting (I like to add food coloring to the frosting to match the theme or celebration.)
- After frosting the cookies, add color sprinkles!
- Dip cookies in chocolate ganache (or drizzle on top).
- Lightly dust the cooled cookies with confectioners’ sugar (powdered sugar).
For more detailed decorating tips, check out my Sugar Cookie Decorating 101.
How To Freeze Sugar Cookie Dough: Make Ahead Tips
To get a head start on your sugar cookies (perfect to add to your list of Christmas cookie recipes), freeze the dough for later use! Here is how:
- After making the dough, shape it into a disk (if rolling later) or portion it into individual cookie dough balls.
- Wrap the dough tightly in plastic wrap and then place it in a freezer-safe bag or airtight container.
- Freeze for up to 3 months.
When ready to bake, let the dough thaw in the refrigerator overnight. If rolling and cutting, allow it to soften slightly before rolling. If already portioned, you can bake the cookies straight from frozen—just add a couple of minutes to the baking time.
How To Store Brown Butter Sugar Cookies
To store baked cookies, first, let them cool to room temperature. Then, keep them in an airtight container at room temperature for up to a week. (If I am layering the cookies, I separate the layers with wax paper or parchment.). If they are frosted or decorated, they will last about 3-4 days. If frosted with perishable ingredients, like cream cheese frosting, keep the cookies in the refrigerator. For longer storage, freeze the cookies.
Freezing Brown Butter Sugar Cookies
To freeze sugar cookies, first, place cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag, with layers separated by parchment paper, for up to 3 months. Thaw the cookies at room temperature when ready to enjoy.
Brown Butter Cut-Out Sugar Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 teaspoons baking powder
- 3 cups (375 g) all-purpose flour
Instructions
- In a medium saucepan over medium heat, melt butter. Continue cooking, stirring frequently, until the butter foams and brown bits form at the bottom. This takes about 5-7 minutes. Watch closely to avoid burning. When the butter reaches a warm amber color and has a nutty aroma, remove it from heat.
- Pour the browned butter into a heat-safe bowl. Chill the browned butter in the refrigerator for 1-2 hours, or until completely chilled.
- Once the brown butter has chilled completely, remove it from the refrigerator and let it rest at room temperature for about 15 minutes before making the cookies.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- To the bowl of a stand mixer with the paddle attachment, add the cooled browned butter and granulated sugar. Mix on medium-high speed for 1-2 minutes, or until light and fluffy.
- With the mixer on low, add the egg, vanilla extract, and almond extract. stopping to scrape down the sides of the bowl as needed.
- Add the baking powder. Then, add the flour, ½ cup at a time, until the dough comes together.
- Put the dough onto a lightly floured surface, rolling it out to about ⅛-¼ inch thick.
- Cut the dough into your desired shapes and place the cookies on the prepared baking sheet.
- Bake for 6-8 minutes, or until the edges are set, but the centers are still wet.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The brown butter adds such a deep, nutty flavor to these sugar cookies. They're simple but have that extra something that makes them special!
Elizabeth
It is amazing what brown butter can add to a simple recipe like these cookies! Yum, and worth the extra time!
Annabelle
These cookies are soft, buttery, and have just the right amount of sweetness.
Bella
The texture of these cookies is fantastic—crispy on the edges and soft in the middle. The flavor from the brown butter is so rich, I couldn't stop eating them.
Selena
I love how easy these cookies are to whip up. The brown butter gives them a unique twist, and they turned out perfectly soft and golden. A definite keeper!
Are these cookies suitable for decorating with royal icing?
Yes, absolutely. 🙂
These look amazing! How many times can you re-roll the dough to make more cookies?
4-5 times is about average, and the cookies will still have crisp edges. 🙂