Soft Batch Brown Butter Brown Sugar CookiesOkay, so I’m getting a little out of control with the cookies these days. What can I do? I just love em. After the holidays I was still craving a soft batch of brown sugar cookies. I baked these cookies with brown butter, I don’t know why I don’t use brown butter very often. I guess I’m just too lazy to brown it lol! But seriously, brown butter is awesome! It smells so good after you brown it!

Browning butter is a fairly easy process. You let the butter simmer in a saucepan for about 8-10 minutes while whisking it until it turns into a nice golden brown color.

Soft Batch Brown Butter Brown Sugar Cookies

One of the things I mind while making these cookies was the height. I wanted them to be extra thick so that I had lots of goodness of the inside to drool too. The first batch I baked melted, not completely, but they were not the cookies I had in mind so I whipped up another batch, tweaked the recipe, and the 2nd batch came out perfect!

Soft Batch Brown Butter Brown Sugar Cookies

Soft Batch Brown Butter Brown Sugar Cookies

4.30 from 10 votes

Soft Batch Brown Butter Brown Sugar Cookies

By: Layla
Prep20 minutes
Cook10 minutes
Total30 minutes
Servings 24 cookies

Ingredients 

Instructions 

  • In a sauce pan melt the butter over medium heat, whisk constantly until butter has turned into a gold brown color. Set aside to cool for 10-15 minutes while you work on the cookie batter.
  • Heat oven to 350 degrees.
  • In a medium bowl mix the flour, baking powder, baking soda, and salt and set aside.
  • In a large bowl beat the brown butter and brown sugar for 2 minutes.
  • Add the vanilla, and egg and mix for another minute. Add the flour 1/4 at a time. mix until fully combined.
  • in a small bowl combine the remaining 2 tablespoons of brown sugar and 2 tablespoons of granulated sugar. Roll dough into a 2 inch bowl and dip into the sugars. continue to roll the balls until you are done with the batter. Place on a un-greased baking sheet 2 inches apartment.
  • Bake for 8-10 minutes, remove from baking sheet and place on a cooling rack.
like this recipe? Rate & Comment below!

 



You May Also Like

Rate + Review

Your email address will not be published. Required fields are marked *

Recipe Rating




The maximum upload file size: 512 MB. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

54 Comments

  1. Just made these. They’re…

    Eh. Nice texture but too sweet. Missing something. Would be better with walnuts or something.

    1. Iā€™m adding pecans & toffee to this … let you know how they turn out

  2. I used gluten free flour and added peanut butter chips and they were delicious! First time trying anything like this. Thanks for the recipe.

  3. So good, I also added a tablespoon of peanut butter. Thanks!

  4. This sounds great, Layla! Pinned – Thanks for linking up to Freedom Fridays!

  5. These look absolutely amazing! Pinning, and thanks for sharing at Creativity Unleashed!

  6. Love that golden color, wow! Looks awesome. How did you tweak them the second time around?

    1. The first time they did not come out as moist on the inside and were a bit “dry”, so the second time around I added more butter and reduced the flour. The flour was absorbing most of the moisture.

      ugh.. you live and learn. It’s always like that when it comes to baking! šŸ˜€

      1. Iā€™m at a higher elevation I wonder if I need to keep that amount of flour in???

        1. Hi Stacy, I’m not familiar with high elevation cooking so I honestly can’t say. Sorry!

  7. Brown butter cookies are a winner! I love how tall and soft these babies look!
    I hope you had such a lovely weekend dear! xxx

    1. Thank you Consuelo, Have a great weekend too! šŸ™‚

  8. I’ve never made soft batch cookies. Definitely on the list of things to try making. Yours look great, Layla! Pinned!