For those who have known or followed me for a while, they know that I love brown butter and try to use it in everything ever. I love the nutty, toasty flavor it brings and the aroma is one of my favorites in the world. My brown butter chocolate chunk cookies are a staple on my menu offering. So when it comes to making sugar cookies, why not use brown butter as well?
For these cookies in particular, I had some brown butter that was fat-washed with bourbon. J had done this to make some brown butter old fashioneds and we had the leftover butter just sitting in the fridge for probably over two months. I figured this was the chance to use it. While the cookies were good, I think I definitely would’ve preferred just regular old brown butter. They were really boozy and the bourbon flavor was very prominent. I’m somewhat allergic to alcohol so my palette is not really keen on the flavor.
The recipe is for classic sugar cookies but I added the brown butter variation at the end for those who would like to try!
Chewy Sugar Cookies Recipe
- 2 sticks of butter, softened but cool and firm
- 200g (1 cup) sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, cold
- 1 tablespoon pure vanilla extract
- 320g (2 1/2 cups, spooned) all purpose flour
- Assorted sugars, nonpareils, and sprinkles for finishing, optional
- Adjust oven rack to middle position, preheat to 350°F (170°C), and line baking sheets with parchment paper.
- Combine butter, sugar, baking powder, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium and beat until fluffy, pale ivory, and soft, about 5 minutes. Add egg and continue beating until smooth, about 2 minutes more, pausing to scrape down the sides of the bowl with a rubber spatula as needed. Resume mixing on low, sprinkle in flour, and continue mixing until a thick dough is formed.
- Divide into 1-ounce portions with a 2-tablespoon cookie scoop. Roll each ball of dough between your hands until smooth and round. If desired, tumble in a dish with sanding sugar, nonpareils, sprinkles, granulated, or vanilla sugar until coated on all sides. Arrange cookies on prepared half sheet pan, leaving 2 1/2 inches of space in between cookies. Do not flatten; cookies will spread on their own.
- Bake until puffed and pale gold around the edges, but still steamy in the middle, about 15 minutes. Cool directly on sheet pan until firm, about 10 minutes. Enjoy warm, or allow to cool completely, then store in an airtight container for up to 2 days at room temperature.
Brown Butter Variation
Use 2 1/2 sticks of butter, add a dash of milk to the butter mixture in the beginning to compensate for liquid loss. To brown butter, place the butter in a medium saucepan. Cook over medium heat. Once the butter melts and begins to foam, continue to cook, stirring frequently until brown specks begin to appear beneath the foam. You’ll hear it hiss and pop initially and then go silent. The butter will have a nutty aroma. Remove from the heat and transfer a bowl and allow to cool until it solidifies before using.
Adapted from Serious Eats.