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”