Browned Butter Sugar Cookies

June 19, 2013

I wanted to make some treats for the people at work and what better way to say thanks than with browned butter and brown sugar?!


Browned Butter Sugar Cookies

Adapted from Cookies and Cups


  • 14 Tablespoons butter (FYI a cup is 16 Tablespoons)
  • 1 3/4 cups packed light brown sugar
  • 2 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 1/2 Tablespoon vanilla


  1. Melt butter over medium heat and constantly swirl for 8-10 minutes until it turns deep brown.  You’ll see little brown flecks at the bottom of the pan… I would pull it off the heat then (because it will burn in no time!). Once brown, let cool for 10 minutes. 
  2. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  3. Add brown sugar to the butter. Mix until smooth.  Add in the eggs and vanilla. Mix until combined.
  4. Preheat the oven to 350 degrees.
  5. Fold the butter mixture into the dry mixture.  Refrigerate for about 15 minutes. It will turn your dough from gooey to firm.
  6. Remove dough from fridge and roll dough into small golf ball size balls. Sprinkle with brown sugar
  7. Bake for 10 minutes on a Silpat lined cookie sheet.
  8. The cookies will come out a little puffy but will deflate into the chewiest, tastiest cookie in a matter of minutes.  Enjoy!

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  • Reply Ashley June 19, 2013 at 8:27 am

    These look awesome! Always looking for a new something sweet recipe. Thanks Whit!

  • Reply erinmreynoldsinmreynolds June 19, 2013 at 11:24 am

    these look soooo good!

  • Reply avril rustage-johnston August 26, 2013 at 6:22 pm

    Any way to make these into cut-out cookies, for Christmas?

    • Reply Laundry in Louboutins August 26, 2013 at 6:49 pm

      I haven’t tried yet… but here is what I would try:

      1. After step 5 (once it is refrigerated and firm), scoop the dough onto a plastic wrap covered baking sheet.
      2. Cover dough with another sheet of plastic wrap and use a rolling pin to create a “sheet of dough”
      3. Refrigerate for 5 minutes more, then remove plastic wrap and use a cookie cutters to make your shapes.

      *My only worry would be that they would totally lose their shape when baked (they flattened out from the ball of dough to the cookie shape in the oven). But if you did a basic shape… heart or ornament or something like that it MAY work… but I have a feeling they may only be able to be enjoyed in their current state 🙁 I’m sorry! Hope that (kind of) helps!

      • Reply avril rustage-johnston August 26, 2013 at 8:12 pm

        Thanks for your thoughts. I agree that they would probably lose their shape (regular sugar cookies sometimes do) and I wonder if adding a touch more flour and a couple of tablespoons less butter might help hold them together; I’ll see. Meanwhile, do they really need all that sugar? 1-3/4 cups is a whole heck of a lot!

        • Reply Laundry in Louboutins August 26, 2013 at 8:41 pm

          I was going to suggest adding more flour, etc. but don’t like to recommend anything I haven’t tried yet personally… As far as the sugar goes, the cookies are super amazing as is, and I’m more of an all or nothing kind of baker when it comes to indulging vs healthy foods, but I’m sure a little less sugar/substituting agave, etc. wouldn’t hurt! Please let me know if you make any tweaks and how they turn out! 🙂

  • Reply 50 Gift-Worthy Christmas Cookies - Sincerely, Mindy November 8, 2013 at 9:25 pm

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