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fall special Butter Sugar Cookies

Butter Sugar Cookies

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Prep Time 1 hour
Cook Time 12 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup 2 sticks unsalted butter – browned and cooled slightly
  • 1 ½ cups granulated sugar – plus extra for rolling
  • ½ cup packed light brown sugar – adds depth and chewiness
  • 2 large eggs – room temperature
  • 2 teaspoons vanilla extract – pure not imitation
  • 2 ¾ cups all-purpose flour – spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
Optional Flavor Boosters:
  • A pinch of cinnamon – enhances the nuttiness of brown butter
  • Almond extract ¼ teaspoon – pairs beautifully with vanilla for a bakery-style aroma

Method
 

Step 1: Brown the Butter
  1. Place the butter in a light-colored saucepan over medium heat.
  2. Stir occasionally as it melts, then continuously as it foams and begins to darken.
  3. Once you smell a nutty, toffee-like aroma and see golden-brown specks at the bottom, remove it from the heat.
  4. Pour into a heatproof bowl and let it cool for about 10–15 minutes.
Step 2: Mix the Wet Ingredients
  1. In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth and slightly thick.
  2. Beat in the eggs one at a time.
  3. Add vanilla extract (and almond extract if using).
Step 3: Combine Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if you’re adding it.
  2. Gradually fold the dry mixture into the wet ingredients until just combined.
Step 4: Chill the Dough
  1. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
  2. Chilling prevents spreading and helps deepen the flavor.
Step 5: Roll and Coat
  1. Scoop tablespoon-sized portions of dough, roll into balls, and coat each one in granulated sugar.
  2. Place on a parchment-lined baking sheet about 2 inches apart.
Step 6: Bake
  1. Preheat your oven to 350°F (175°C).
  2. Bake cookies for 10–12 minutes, until the edges are set but the centers look slightly underbaked.
  3. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.