Brown butter sugar cookies
These soft and chewy sugar cookies are made with brown butter and are rolled in granulated sugar both for a beautiful look and an added exterior crunch. I love the nutty flavor that comes from the brown butter and it's a delicious twist on a classic sugar cookie.
I've seen recipes recently for chocolate chipless cookies - a chocolate chip cookie without the chocolate chips - and truly I've had no interest. But then, when I started to work on this brown butter sugar cookie recipe I realized I was able to marry the two concepts into a cookie that wouldn't feel like it was missing anything. In addition to browned butter, I added in brown sugar for a bit of extra moisture and chew and it really does make it reminiscent of a chocolate chip cookie - without the chips! Though nothing will ever replace a chocolate chip cookie, I didn't know I would love this chipless version until I tried it, and it really is delicious.
Butter is great in all forms, but especially when it's browned. To brown your butter, you'll melt it in a pot or pan on low to medium heat. After it melts, it will begin to crackle. Continue to stir and watch your butter carefully. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter into a heat proof bowl (make sure to get all of the brown bits at the bottom!).
One thing that is extra important with these cookies, is to not overbake them. While this is important with a lot of cookies, these ones in particular need to be a touch underbaked and allowed some time to set and continue baking on the pan once they leave the oven. This will give you the most incredible soft and chewy texture. You're looking for a cookie center that looks slightly damp when you remove them from the oven - trust the process and leave your cookies for about 15 minutes post oven and then they will be perfect!
1 stick (8 tablespoons) unsalted butter 113g
1/2 cup light brown sugar 96g
1/4 cup granulated sugar 48g
1 large egg*
1 teaspoon vanilla extract
1 1/4 cup all purpose flour 150g
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons granulated sugar (for rolling) 24g
*I recommend taking your egg out of the fridge about 30 minutes prior to starting
Total time: About 3 hours
Prep time: About 30 minutes
Chill time: 2 hours
Bake time: 9-11 minutes
Spatula or large spoon
Large cookie scoop (about 2 1/2 - 3 tablespoons)
Heavy bottomed non stick pot
Brown your butter. Place your butter in a pot or pan (I recommend using a nonstick heavy bottomed pot) on the stovetop on a low to medium heat. After it melts, you'll hear it begin to crackle. Stir the melted butter and watch it carefully as it can burn easily. You'll start to smell a nutty aroma (you'll know it when it happens). Once you see the color turn to a light brown or amber, remove your pan from the heat and transfer your butter and all of the brown bits at the bottom into a large, heat proof bowl. Set aside to cool slightly.
In a medium bowl, combine your dry ingredients - flour, baking soda, baking powder and salt.
Add your light brown and granulated sugar to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.
Ensure your butter and sugar mixture isn't too hot (it's okay if it's warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.
Add in your dry ingredients to your wet ingredients, and fold together until a dough forms.
Cover your dough and place into the fridge to chill for two hours or until firm.
Once your dough has chilled, preheat your oven to 350 degrees. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 8 cookies, 2 1/2 to 3 tablespoons per cookie.
In a small bowl, add in your two tablespoons of granulated sugar. Roll each cookie dough ball twice in sugar to ensure they're well coated on all sides. Place your cookie scoops back onto your lined cookie sheet and gently press down the top of your scoops to flatten them a bit.
Place into the oven to bake for 9 - 11 minutes (being sure not to over bake). Remove your cookie sheet from the oven. Allow your cookies to cool for about 10 - 15 minutes, and enjoy!
Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. You can also freeze some or all of your dough to bake later. To do this, place your scooped and sugar rolled cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for about 11-14 minutes.
Carb and serving info:
Servings: 8 cookies
Carbs per serving (1 of 8): 36
Carbs for full recipe: 290
Carbs from sugar coating: 24
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.