Cookies!Posts February 20, 2022

Brown Butter Sugar Cookies

While visiting family in San Luis Obispo, we stumbled upon a store called Brown Butter Cookie Company (@brownbuttercookiecompany), and naturally, we had to give their cookies a try!  They were so heavenly that it was only fitting that I try to make something like these at home.  After Googling recipes for any type of brown butter cookie, I found this one from “A Spicy Perspective”.  I made a couple little tweaks and share that recipe below. The Brown Butter Cookie Company still wins hands-down in my opinion, but this brown sugar and brown butter cookie is a close second!  It’s soft and delicious , definitely an elevated sugar cookie!  I dare you to only eat one!

Brown Butter Sugar Cookies

Preheat oven to 350 degrees.


  • 1 1/2 cups butter (3 sticks)
  • 1 1/4 cups brown sugar (tightly packed)
  • 2 eggs
  • 1 Tablespoon vanilla
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup white sugar


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Place butter in a sauce pan over medium heat and melt butter.  Simmer (it will foam) until it turns a light carmel color.  Remove from heat and place butter in the refrigerator until it’s solidified.
  • In the bowl of an electric mixer, add the solid browned butter (scrape up all the dark particles as they add a lot of flavor!) and brown sugar into the bowl of an electric mixer. Beat on high until light and fluffy, about 5 minutes.
  • Scrape down the bowl and add in the eggs, vanilla extract, baking powder and salt.  Once combined, slowly mix in the flour.
  • Put the granulated white sugar into a small bowl.  Using a 1 1/2 tablespoon cookie scoop, portion out the dough. Take each scoop of dough and roll into a ball, then roll each ball in the sugar to coat.
  • Put cookies about two inches apart on the baking sheets.  Press each ball into flat 1/2 inch disks with the bottom of a drinking glass.
  • Bake for approximately 8-10 minutes. This is the tricky part as you’ll want to be sure to take them out when they just start to turn golden around the edges, but still look a bit under-baked in the center (they will continue to cook a little as they cool).  Allow to cool for 5 minutes before transferring to a wire rack. The cookies will  firm up as they cool.

Adapted from Recipe by “A Spicy Perspective”