Browned Butter Salty Sugar Cookies

Browned Butter Salty Sugar Cookies take simple flavors and turn them into one fantastic cookie!

stack of Browned Butter Salty Sugar Cookies on a square white plate

I don’t often buy store-bought cookies. All the homemade stuff makes that unnecessary. After we moved last month, however, I stayed out of the kitchen until we could get settled into the new place. During those days, I discovered Brooklyn’s own The Good Batch at a local market.

On impulse, I bought a package of their Brown Butter Salty cookies. These amazing cookies are a soft shortbread made with browned butter and topped with a pinch of salt. I was hooked immediately. So, I set out to make something similar.

stack of Browned Butter Salty Sugar Cookies

I decided to go the sugar cookie route. I’ve probably only made sugar cookies a handful of times in my baking life. They’ve never been all that appealing to me. But, these. These! These are way beyond sugar cookies.

First of all, they start out with browned butter, which is one of my favorite things. All that rich, nutty flavor takes an everyday sugar cookie and turns it into something truly special. Plus, they have that wonderful crispy on the outside, chewy on the inside thing going for them.

Browned Butter Salty Sugar Cookies pm a wire rack

With all the recipes I’ve shared over the last 6+ years, it’s difficult to make really big proclamations about a particular one. But, that’s exactly what I’m doing with these. I’m always a fan of sweet and salty, and these are quite possibly my new favorite realization of that.

Find more cookie recipes in the Recipe Index.

Yield: about 36 cookies

Browned Butter Salty Sugar Cookies

Prep Time 25 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Browned Butter Salty Sugar Cookies are simple cookies with big flavor. A must for sweet and salty fans!

Browned Butter Salty Sugar Cookies

Ingredients

  • 1 cup (226g) unsalted butter
  • 2 cups (240g) all-purpose flour
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • coarse salt, for sprinkling tops of cookies

Instructions

  1. Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. The butter will have a nutty aroma. Remove from the heat and transfer to a glass bowl. Allow to cool.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the cooled butter, brown sugar, and sugar until combined. Add the egg and vanilla, and mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Refrigerate the dough for 30 minutes.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Using about a tablespoonful of dough, roll into balls and place on the prepared pans. Flatten each ball slightly. Sprinkle coarse salt on the tops of cookies. (The amount of salt is a preference thing. I recommend just barely a pinch.)
  8. Bake 12-15 minutes, or until the edges of the cookies are browned and the centers are set. Cool in pans on wire racks for 5-10 minutes. Then, transfer the cookies to wire racks to cool completely.

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