If there is one trick that turns an ordinary cookie into a bakery favorite, it is brown butter. Cooking butter just a few minutes until it smells nutty and toasty adds deep caramel and toffee flavor, with no extra ingredients. Pair it with sugar, vanilla and a pinch of salt and you get cookies that taste far fancier than the effort it takes to make them.
These 10 Brown Butter Sugar Cookies Recipes cover every style. There are soft drop cookies, frosted cutouts, cinnamon-sugar snickerdoodles, crowd-pleasing bars and loaded cookies with toffee, maple or chocolate. Many need no chilling at all, and most can be made ahead, so you can bake when it suits you. Pick a few and fill your cookie tin.
1. Classic Brown Butter Sugar Cookies
These drop-style cookies are an easy upgrade from the traditional sugar cookie. They have soft centers, slightly crisp edges and plenty of nutty flavor, and festive sprinkles make them perfect for the holidays.
You will need: 1 cup unsalted butter, ¾ cup brown sugar, ¾ cup granulated sugar, 1 egg, 2 tsp vanilla extract, 2¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, sprinkles for rolling
Method:
- Brown the butter in a light-colored pan over medium heat, stirring often, until it smells nutty and has golden-brown specks. Pour it into a bowl and let it cool.
- Whisk the flour, baking soda and salt together.
- Stir the sugars into the cooled butter, then mix in the egg and vanilla.
- Add the dry ingredients and mix until just combined.
- Roll the dough into balls, coat them in sprinkles and place them on a lined baking sheet.
- Bake at 350°F (175°C) for about 13 minutes, until the edges are set. Cool on the tray.
Tip: Let the browned butter cool before mixing in the sugar, or the dough will turn greasy and spread too much.
2. Brown Sugar Cookies with Blueberry Cream Cheese Frosting
These soft, caramel-flavored cookies are topped with a tangy blueberry cream cheese frosting and a pink blueberry drizzle. The dough is mixed by hand, with no mixer, and it is gluten-free and egg-free.
You will need: ½ cup unsalted butter (melted and cooled), 1¾ cups gluten-free flour (packed), 1½ tsp baking powder, ½ tsp salt, 2 tbsp cornstarch mixed with 3 tbsp water, 1¼ cups dark brown sugar, 1½ tsp vanilla, ¼ cup plus 2 tbsp milk. For the frosting: ½ cup blueberries, ¼ cup butter, 2 oz cream cheese, 2 cups confectioners’ sugar, ¼ tsp vanilla. For the glaze: 1 cup confectioners’ sugar, 1 tbsp jammy blueberries, 1 tbsp water
Method:
- Whisk the flour, baking powder and salt together. Whisk the cooled butter with the brown sugar, cornstarch water and vanilla.
- Whisk in half the flour, then the milk, then fold in the rest of the flour gently.
- Freeze the sticky dough for 45 minutes, then scoop 12 portions and flatten each into a thick disc.
- Bake at 325°F (165°C) for 15 minutes. Reshape the cookies right away and cool them on the tray for 5 minutes.
- Microwave the blueberries in 20-second bursts, mashing, until jammy. Cool.
- Beat the butter and cream cheese, then beat in the sugar, 1 tbsp blueberries and vanilla. Frost the cooled cookies.
- Whisk the glaze ingredients and drizzle over the top.
Tip: Cool the melted butter until thick and creamy. If it is hot, the cookies spread thin and turn oily.
3. Chewy Brown Butter Sugar Cookies
These soft, chewy cookies have notes of caramel and toffee from the browned butter. They need just one bowl, no chilling and about 30 minutes.
You will need: ½ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 tsp vanilla extract, 1¼ cups all-purpose flour, ½ tsp baking powder, ½ tsp salt
Method:
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Brown the butter in a light-colored pan over medium heat for 5 to 8 minutes, stirring often, then pour it into a bowl straight away.
- Beat in the sugar with a hand mixer until well combined.
- Mix in the egg and vanilla.
- Add the flour, baking powder and salt and mix into a sticky dough.
- Scoop 4 tablespoons of dough per cookie and place them well apart, about 6 per sheet.
- Bake for 12 minutes and cool for at least 10 minutes.
Tip: Butter goes from browned to burnt very quickly, so watch it the whole time and pour it out the moment it browns.
4. Brown Butter Sugar Cutout Cookies
Brown butter gives classic cutout cookies a rich, toasty flavor. They hold their shape for cookie cutters and are ready to decorate with icing and sprinkles.
You will need: ¾ cup brown butter (solidified), 1 cup granulated sugar, 1 egg, 2 tsp vanilla extract, 2¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp salt, royal icing and sprinkles
Method:
- Brown the butter, cool it, then chill it until solid.
- Beat the solid brown butter with the sugar until creamy. Mix in the egg and vanilla.
- Add the flour, baking powder and salt and mix until a dough forms.
- Roll the dough out between two sheets of parchment and chill for at least 1 hour.
- Cut out shapes and place them on a lined baking sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes. Cool completely before icing.
Tip: Chill the cut shapes for 10 minutes before baking so the edges stay sharp.
5. Brown Butter Snickerdoodle Cookies
These snickerdoodles are crispy outside and gooey inside, rolled in cinnamon sugar. The brown butter adds a caramel flavor that makes them one of the most popular cookies on the list.
You will need: 2½ cups all-purpose flour, 1 tsp baking soda, 2 tsp cream of tartar, ½ tsp cinnamon, ¼ tsp salt, 1 cup unsalted butter, 1¼ cups packed dark brown sugar, ½ cup granulated sugar, 1 large egg plus 1 yolk, 1 tsp vanilla, 1 tbsp plain Greek yogurt, ¼ cup sugar and 2 tsp cinnamon for rolling
Method:
- Brown the butter, pour it into a bowl and cool for 5 to 10 minutes.
- Mix the butter with the brown and granulated sugar for about a minute.
- Beat in the egg, yolk, vanilla and yogurt until creamy.
- Whisk the flour, baking soda, cream of tartar, cinnamon and salt, then add to the wet mixture.
- Cover and chill for 2 to 3 hours or overnight.
- Heat the oven to 350°F (175°C). Roll 2 tablespoons of dough into balls, then roll them in the cinnamon sugar.
- Bake 8 to 12 minutes until the edges turn golden. They will look slightly underdone in the middle. Cool on the tray for 5 minutes.
Tip: Roll the dough into balls before chilling so they are ready to bake.
6. Brown Butter Sugar Cookie Bars
These bars are made in one pan and topped with fluffy buttercream and sprinkles. They are easier than rolling out sugar cookies and feed a crowd.
You will need: 1 cup butter, 2 tsp baking soda, 2 tsp water, 1 cup shortening, 3 cups granulated sugar, 4 large eggs, 2 tsp vanilla, 2 tsp salt, 5 cups flour. For the frosting: ½ cup softened butter, ½ cup shortening, 4 cups powdered sugar, ½ cup marshmallow cream, 1 tsp vanilla, 1 tbsp milk, food coloring
Method:
- Heat the oven to 350°F (175°C). Brown the butter and let it cool to room temperature.
- Mix the baking soda and water together and set aside.
- Cream the brown butter, shortening and sugar. Add the eggs and vanilla.
- Stir in the baking soda mixture and the salt, then add the flour one cup at a time.
- Spread the dough in a greased jelly roll pan and bake for 20 to 25 minutes. Do not overbake.
- Beat the butter and shortening until smooth, beat in the marshmallow cream, then add the powdered sugar a cup at a time. Mix in the milk and vanilla until fluffy.
- Once the bars are completely cool, spread on the frosting, add sprinkles and cut into squares.
Tip: Store frosted bars in the fridge if you make them a day ahead, because the buttercream needs to stay cool.
7. Brown Butter Toffee Sugar Cookies
Soft and chewy cookies packed with crunchy toffee pieces, brown butter and a sprinkle of sea salt. No chilling and no mixer needed.
You will need: 1 cup unsalted butter, 1 cup brown sugar, ⅔ cup white sugar, 2 eggs, 1½ tsp vanilla, 2¾ cups all-purpose flour, 1 tsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, ¾ tsp salt, 1 cup milk chocolate toffee pieces, sea salt for sprinkling
Method:
- Heat the oven to 350°F (175°C). Brown the butter, pour it into a heatproof bowl and cool for 25 to 30 minutes.
- Stir the sugars into the cooled butter. Add the eggs one at a time, then the vanilla.
- Whisk the flour, cornstarch, baking powder, baking soda and salt, then stir it in gradually.
- Fold in the toffee pieces.
- Scoop 1½ tablespoons of dough per cookie, placing them at least 2 inches apart.
- Bake for 9 to 10 minutes until the edges are just golden. Sprinkle with sea salt right away.
- Cool on the pan for about 3 minutes, then move to a rack.
Tip: The butter must be fully cool before adding the sugar, otherwise the cookies come out flat and greasy.
8. Brown Butter Sea Salt Sugar Cookies
Thick, dense and crumbly with a melt-in-your-mouth texture. Just seven ingredients and a finish of flaky salt for a sweet and salty bite.
You will need: 1½ cups all-purpose flour, 1 tsp baking powder, large pinch of salt, ¾ cup unsalted butter, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 tsp vanilla, flaky sea salt for sprinkling
Method:
- Heat the oven to 325°F (165°C) and line a baking sheet.
- Whisk the flour, baking powder and a pinch of salt.
- Brown the butter over medium heat until golden specks appear and it smells nutty.
- Pour it into a bowl with all the browned bits, then stir in both sugars and the vanilla.
- Add the flour mixture until just combined. It will look like wet sand. Let it cool to room temperature.
- Roll rounded tablespoons into balls, sprinkle with sea salt and press it in lightly.
- Bake for about 10 minutes until lightly golden. Cool for 10 minutes on the tray.
Tip: Use light brown sugar rather than dark. The delicate flavor of these cookies is easily overpowered.
9. Brown Butter Maple Sugar Cookies
Chewy brown sugar cookies made with brown butter and maple syrup, loaded with chocolate chips and pecans, then drizzled with a creamy maple glaze. A secret ingredient, apple butter, keeps them soft.
You will need: 1 cup butter (1½ sticks browned, ½ stick at room temperature), 1 cup dark brown sugar, ¼ cup maple syrup, ¼ cup apple butter, 1 egg, 2 tsp vanilla, 2⅓ cups flour, 1 tsp baking soda, ½ tsp cinnamon, ½ tsp salt, 1 cup chocolate chips, ½ cup chopped pecans. For the glaze: 4 tbsp butter, ⅓ cup maple syrup, ½ to ¾ cup powdered sugar, flaky sea salt
Method:
- Brown 12 tablespoons of the butter, then chill it in the freezer for 10 to 15 minutes, no longer.
- Heat the oven to 350°F (175°C). Beat the remaining butter with the cooled brown butter and brown sugar.
- Beat in the maple syrup, apple butter, egg and vanilla.
- Add the flour, baking soda, cinnamon and salt, then fold in the chocolate chips and pecans.
- Roll into balls, place 3 inches apart and bake for 8 minutes. Tap the pan on the counter to flatten, then bake 1 to 2 more minutes.
- Melt the glaze butter and maple syrup, then whisk in the powdered sugar and a pinch of salt. Drizzle over the cookies.
Tip: Skip the pan tapping if you prefer a puffier cookie.
10. Brown Butter Chocolate Chip Sugar Cookies
Thick, chewy cookies with pools of melted chocolate, a nutty brown butter flavor and a sprinkle of flaky salt.
You will need: 1 cup unsalted butter, 1 cup light or dark brown sugar, ⅔ cup white sugar, 2 large eggs, 1½ tsp vanilla, 2¾ cups all-purpose flour, 1 tsp cornstarch, 1 tsp baking powder, 1 tsp baking soda, ¾ tsp salt, 10 oz chopped semisweet chocolate, flaky sea salt
Method:
- Brown the butter, pour it into a bowl and cool until no longer warm.
- Stir in both sugars, then the eggs and vanilla.
- Whisk the dry ingredients and add them gradually. Stir in the chocolate.
- Chill the dough for at least 30 minutes.
- Heat the oven to 350°F (175°C). Scoop 2-tablespoon portions, roll them smooth and place 2 inches apart.
- Bake for 10 to 12 minutes until the edges turn golden. The centers should still look soft.
- Sprinkle with flaky salt, then cool on the baking sheet.
Tip: Slightly underbake them. They finish cooking on the hot tray and stay chewy for days.
Tips for Perfect Brown Butter Cookies
- Use a light-colored pan. You can see the color change and catch the butter before it burns.
- Watch it closely. Butter goes from browned to burnt in seconds, so pour it into a bowl the moment it smells nutty.
- Cool it completely. Warm butter melts the sugar and leaves greasy, flat cookies.
- Scrape in the brown bits. The toasted specks hold the most flavor.
- Underbake slightly. Cookies finish baking on the hot tray and stay softer.
