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Chewy Brown Butter Sugar Cookies with Crispy Edges

Three freshly baked brown butter sugar cookies stacked slightly on a white plate, coated in sparkling sugar crystals.
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Make these from-scratch brown butter sugar cookies for a rich, nutty flavor. They achieve the perfect texture: chewy centers with delightfully crispy edges, making them a gourmet twist on a classic.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional, for depth)
  • 1/2 cup granulated sugar, for rolling

Instructions

  1. Brown the butter: Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom, releasing a nutty aroma. Immediately pour the browned butter into a heatproof bowl to stop cooking. Let it cool completely to room temperature (about 30 minutes).
  2. In a large bowl, use an electric mixer to beat the cooled brown butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and nutmeg, if using.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.
  6. Place the remaining 1/2 cup of granulated sugar in a shallow dish.
  7. Scoop the dough into rounded tablespoons (about 1.5 ounces each). Roll each portion into a ball, then roll thoroughly in the granulated sugar until completely coated.
  8. Place the dough balls 2 inches apart on baking sheets lined with parchment paper.
  9. Bake at 375°F (190°C) for 9 to 11 minutes. The edges should look set and golden brown, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The edges will crisp as they cool.

Notes

  • To brown butter, watch carefully after the foam subsides; the milk solids will quickly turn from white to golden brown to burnt.
  • For extra crispy edges, slightly flatten the dough balls with the bottom of a glass before baking.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before rolling in sugar and baking.

Nutrition

Find it online: https://cookerycommand.com/brown-butter-sugar-cookies-chewy-crispy-edges/