Browned Butter Salty Sugar Cookies take simple flavors and turn them into one fantastic cookie!
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.
I decided to go the sugar cookie route. I don’t make sugar cookies very often. They’ve just never been at the top of my list when I get a cookie craving. 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.
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.
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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
- 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 about 10 minutes, or until warm to the touch but not hot.
- Whisk together the flour, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using about a tablespoonful of dough at a time, 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.)
- 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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80 Comments on “Browned Butter Salty Sugar Cookies”
you know I love the salt addition!
These sound awesome! I think I would be crazy and add butterscotch chips. 😉
What an excellent twist on a basic sugar cookie, I can’t wait to try!
These sound heavenly. I will be trying them this week.
Sugar cookies are my weakness (one of many), and brown butter is my happy place. These cookies look amazing!!
I have never tried brown butter…anything really…I know where have I been for the last years 🙂 I think this is the recipe to ease me into the idea of brown butter and salt 🙂
Just made these and they came out lovely!
I thought I’d get a soft and chewy cookie, instead they came out soft and crisp which pairs so nicely with a cup of tea! I might try underbaking to get a chewier texture next time but all in all it’s a solid recipe!
So glad you liked them!
These look amazing! I love the browned butter twist on the classic sugar cookie!
So, weird thing happened……some of the cookies from the same batch same out perfect and tan, and then others came out so dark and burnt tasting. It was all from the same batch, same baking sheet, same everything. It was about every other cookie was a completely different color, which affected the taste. I made a different cookie recipe cause I thought it was maybe my oven, but those came out perfect. Not sure what happened. So weird!
Hi, Karen. If it varies per pan and you’re reusing pans, make sure they’re cooled before using them again. It doesn’t sound like hot spots in your oven if other cookies didn’t do the same thing. Otherwise, I’m stumped. My only guess is that the dough wasn’t mixed well and the ingredients weren’t evenly distributed per cookie.
Not only are these so pretty, they sound amazingly yummy!! Can’t wait to try them.
I’m a sucker for browned butter! These look delicious!
These were absolutely delicious! Though, mine didn’t turn out quite as pretty as yours for some reason.
These came out fantastic! My friends liked them because they’re a little different than the average cookie, and mentioned liking the salt, too. I rarely eat what I bake but these were too good to pass up! I added a few butterscotch chips to some and those got good reviews, too! Thanks for another great recipe!(^o^)
Wowza! These are on my weekend baking list. Can not WAIT to try.
Just made these and they are fantastic! Love, love, love them. The salty and sweet is perfection 🙂
Could the rolled balls of dough be frozen for baking later?
Yes! I have some good tips for freezing cookie dough that you may find helpful.
Making these today for a Halloween treat- I looooove salty-sweet, so I can’t wait to try them! 🙂
These are so delicious but there always darker then yours look and they always turn out flat no matter what I try. Any suggestions of something I can try and do to make them look like yours? (I chilled my dough 45 minutes, use Nordicware pans with parchment, weigh all my ingredients). Help!!
Hi, Kimberly. In my experience, letting the butter get too cool usually leads to these cookies being flat. It should still be warm to the touch when you start mixing. Be sure not to over-mix the dough, too.
These look amazing!
I was at the Food Blogger bake sale that Saturday (May 2013) and bought these cookies and ate every last one! My grand-daughter who accompanied me, didn’t want any, so…
Really, really good! And soooo buttery!
How did you all make out? Did you reach your goal?
Hi, Donna! Thanks for buying the cookies! They are one of my favorites. We did reach our goal – over $3000!
I made these today. All I can say is WOW!!! They are amazing!! Thank you for sharing.
Wow, I am so impressed! I never make sugar cookies because I think of them as being quite boring. But these are incredible! I pulled a double batch out of the oven 15 mins ago and there are only 5 left! They were SO good. 😀
Found these through a food blog on tumblr, been dying to make them and I finally did today! Mine came out a bit darker (not overdone, though) and they are kind of flat? But perfect texture and taste!!! I took them one step further since I love salted caramel anything lately, and made caramel frosting for them which is amazing. I just left the salt off until they were frosted 😀
Just a warning to anyone planning on cutting this recipe in half, you need a little bit more flour than you think. I ended up with thin and crispy cookies that were huge and spread out over the pan (not that I’m complaining, they were delicious).
I was looking for a cookie that was primarily buttery and brown sugary and these were delicious! The flavor kind of reminds me of homemade carmels. The only thing I didn’t like was that the dough seemed too crumbly to easily roll into balls so maybe next time I may add an extra egg yolk.
These are delicious!
Other than Oreos I cannot recall the last time I bought cookies. Seems like an insane idea when I have cookies coming out of my ears on a regular basis. These cookies look as lovely as they sound.
at top of recipe you state prep time of 25 minutes, bake time of 10 minutes…but then later you say to bake for 12-15 minutes…
Thanks for pointing that out, Martine. The time in the directions is correct, and I’ll update the rest to reflect that.
I just made them and these are wonderfull. I made only half of the recepie and all gone after 5 min from the oven. Next time I’ll put more sea s. on the top. Thanks for the recepie. Ou, I forgot to mention that I eat all by myself… ha, ha
So glad you enjoyed them!
Wow. Not only are they pretty they are delish. I think I will sit the salt a little next time though. Thanks for this recipe. The browned butter is amazing.
These cookies are DELICIOUS! I made them last night and they were a big hit with my family.
I left the first tray of cookies in for 13 minutes and the resulting cooled cookie was very crisp. While it was still quite delicious, I prefer a softer cookie. I baked the rest of the cookies for 9 minutes and the result was soft and delicate. Regardless of how long I baked the cookies for, they are beautiful. They bake down into nicely flattened circles and the tops crackle just like the pictures on this blog. The browned butter adds a ton of flavour! I highly recommend you all try this recipe.
I’m glad you like them, Ashley!
I was wondering do use real butter for this recipe or margarine? I love real butter, so of course that would be my first choice, but was just wondering about using margarine. Thank you for your time and for your recipe
Hi, Theresa. Most definitely butter! I never use margarine.
Simply amazing. And that is all I have to say about that!
My husband and I split a giant brown butter cookie a couple of days ago from our favorite bakery and were instantly obsessed. I found your recipe that night and baked these as a surprise for him while he was at work yesterday. OMG these are SO so good and addicting!! Hubby says they’re better than the bakery’s version. This is my new favorite cookie recipe, so thank you for sharing. I am excited to try your other recipes <3
I’m so glad to hear they’re such a hit, Steph!
My cookies dough is really dry… is that normal?
Hi, Veronica. No, it shouldn’t be dry. If you didn’t change anything about the recipe or its ingredients, then my first guess is that there’s too much flour in the dough. I’d recommend a quick review of my tips for measuring flour.
Well these have jumped up to my lists of favorite cookies. Thanks for sharing the recipe
That’s great to hear, Leslie. They’re one of my favorites, too.
Would these hold shape if they were rolled and cut?
Hi, Terri. I’ve not tried that, so I can say with any certainty. Cookie dough that’s rolled and cut usually has a different texture than a dough used for drop cookies, so I would guess that it wouldn’t work that well.
This is one of my absolute favorite cookies EVER. I like to load up them up with tons of sea salt. Brown Butter has got to be one of the best flavors in existence. I would definitely recommend this recipe. WARNING: HIGHLY ADDICTIVE!!!!
That’s great to hear, Julia! They’re one of my favorites, too. 🙂
Would it be possible to also roll this dough out for cutting shapes?
I’ve not tried that with this recipe, so I can’t say for sure. My guess is that it wouldn’t be quite sturdy enough for rolling.
I have now made these several times with great success! Amazing recipe! Tonight I whipped together a salted caramel drizzle for the cookies it might be too much I guess we will wait and see.
I’m glad you like them, Josh! That extra salted caramel sounds good to me!
Totally yummy!! Never baked with brown butter. Added caramel turned crispy but still very good.
I’m glad you liked them!
I’ve made this recipe twice now. Both times they turned out darker then the picture, no crackle on top and flat. The flavor is there but I know there not quite right. I followed the recipe as written. Any suggestions to make them like yours next time? Thanks for the recipe and your help. Can’t wait to try them one more time.
Hi, Kimberly. They’ve come out flat for me a couple of times, too. I have a few theories, but I think it’s most likely either an over-mixing issue or the temperature of the browned butter. It’s also possible that humidity plays a part, too.
I had made some brown butter that I wanted to use and found this recipe. I love salty with sweet together. I added a tsp of corn starch and they turned out perfectly. I’d make these again. Buttery goodness.
I’m glad you enjoyed them!
Kelz, why the corn starch?
DELICIOUS & Highly Recommended recipe. The brown butter is the magic ingredient. Love them & just finished my 3rd batch in 2 months. Requested by my friends & family.
That’s great to hear, Shelley!
I stuffed the center of these with dried apple pieces… It’s like a caramel apple in cookie form! Swoon!
That sounds so good!
These were soooo good. My adult son and my 1 y/o granddaughter loved them, the browned butter makes them top notch. Thank you for the recipe.
I’m so glad they were a hit for you!
the best cookie I’ve ever had!
what kind of salt, pls?
I’m happy to hear that, Alicia! Any kind of coarse salt will work. I usually keep Maldon sea salt on hand for this kind of use.
Why did my dough come out extremely dry and crumbly!? They didn’t bake well and I’m so disappointed. I’m a very experienced baker and I can’t imagine what I did wrong. Especially with so many good reviews.
Hi, Ashely. I’m sorry you had troubles! My first thought with dry dough is that there’s too much flour. If you’re not measuring by weight, be sure you’re using the spoon and sweep method. (You can read more about that here.)
How long do these keep? I love these cookies so much, but am afraid it makes too many for me to finish before they might go bad!
They should keep in an airtight container at room temperature for about 3 days. For longer storage, you can freeze them.
I made these (84 cookies) for a Christmas Cookie Swap party. Certainly, I tested the finished product prior to bagging up 14 bags of 1/2 doz. each. Awesome! This may be my favorite cookie. The buttery sweetness with the salt on top of the cookie is so good. There is no “infighting” in this cookie between chocolates, nuts, or fruit fillings, just buttery sweetness topped off with salt. Cookies do not get better than this one. Thanks Bake or Break!
That is so great to hear! They’re one of my favorites, too.
Absolutely my favorite new cookie recipe EVER!!! I have baked multiple batches and have taken to double batches now!!
I did try using honey once and they were tasty, but it obviously did change the texture slightly!
Everyone who has tried them has loved them!
That’s so great to hear, Alan! They’re one of my all-time favorites, too, and it’s been far too long since I made a batch!
This was a big miss for me. At least 1/2-3/4 tsp too much baking soda than a standard cookie recipe. It was so much baking soda that you could taste the metallically-ness of the baking soda. It’s also about 2 tbs short on flour, as the edges spread and burn. Usually with 1 cup butter, recipes call for 2 1/4 cups flour (if using 2 eggs), so with 1 egg, it should be about 2c+2tbs flour.