Brown Butter Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/6/21
Brown Butter Cookies

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Chill: 8 hrs
Total: 8 hrs 20 mins
Servings: 18 servings
Yield: 36 cookies
Nutrition Facts (per serving)
268 Calories
11g Fat
39g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 268
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 58mg 19%
Sodium 120mg 5%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 3g
Vitamin C 0mg 0%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Classic sugar cookies are taken to a whole new level when prepared with fragrant and delicious brown butter. By following a few easy steps, making your own brown butter is a breeze and you will soon be hooked. These cookies are perfect for entertaining because once the dough is made, they can be simply sliced and baked fresh. Who doesn't like fresh baked cookies from the oven in a snap? This recipe is sure to be family favorite.

Ingredients

  • 8 ounces (1 cup) unsalted butter

  • 2 cups brown sugar, firmly packed

  • 2 large eggs

  • 3 cups all-purpose flour

  • 1 teaspoon cream of tartar

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 large egg white, lightly beaten

  • 1/3 cup demerara sugar, or sanding sugar

Steps to Make It

  1. Gather the ingredients.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  2. To brown the butter, heat in a large saucepan over medium heat until golden brown, about 5 to 7 minutes (do not burn). 

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  3. Remove the brown butter from the heat and place in a large heatproof bowl.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  4. Stir in the brown sugar until well blended.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  5. Whisk in the eggs, one at a time, until incorporated. 

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  6. In a large bowl, combine the flour, cream of tartar, baking soda and salt.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  7. Gradually add the flour mixture to the butter mixture and mix well to combine.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  8. Divide and shape the dough into 2 logs. Wrap each in waxed paper and refrigerate at least 8 hours or overnight. 

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  9. When ready to bake, remove the waxed paper and brush the logs with the beaten egg white. Roll the logs in the demerara sugar or sanding sugar. Gently press the sugar into the log to make sure it sticks. 

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  10. Slice each log into 3/8-inch rounds.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  11. Transfer the slices to parchment-lined baking sheets. Place 2 inches apart to allow room for spreading. Bake at 350 F just until set, 8 to 10 minutes. 

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  12. Cool for 1 minute on the baking sheet before removing to wire racks.

    Brown Butter Cookies
    The Spruce / Kristina Vanni

  13. Enjoy.

Tips

How to brown butter:

  • Begin by cutting the butter into pieces to ensure that it melts and browns evenly. It is also best to use a light colored pan or skillet to better monitor color changes as the butter transforms.
  • Melt over medium heat until the butter begins to sputter. This is the water content of the butter being cooked off causing the fat to pop.
  • Once the sputtering stops, the butter will begin to foam and change to a golden lemon color.
  • Stir constantly as the butter continues to transform to a warm brown color. You will also notice an alluring toasted, nutty aroma begin to develop.
  • Pay very close attention because now everything will happen very quickly. Brown bits of milk solids will develop at the bottom of the pan and the color will deepen to a tan brown hue.
  • Once the desired color has been achieved, remove from the heat immediately and transfer to a heatproof bowl to cool. (The butter will continue to cook if you keep it in the warm pan.)