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Brown Butter Sugar Cookies

These cookies get their deep, complex flavor from two main sources: a high ratio of dark brown sugar and butter that has been browned. Browning the butter is not an optional step here; it's what gives the cookies their signature nutty, caramel-like foundation. The dough requires a significant chill time, which is critical for preventing spread and developing flavor.
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Prep Time: 20 minutes
Cook Time: 13 minutes
Chill Time: 2 hours
Total Time: 2 hours 33 minutes

Ingredients

  • 2 cups AP flour
  • 1/2 cup bread flour
  • 1 tbsp cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tsp Diamond Crystal kosher salt
  • 1 cup unsalted butter 2 sticks
  • 1 1/2 cups packed dark brown sugar
  • 2 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 tbsp dark rum
  • 1/4 cup demerara sugar for rolling

Instructions

  • Brown butter in light-colored skillet over medium heat until nutty and golden; transfer to large bowl.
  • Whisk together flours, cornstarch, baking soda, baking powder, and salt in separate bowl.
  • Add brown sugar to browned butter; whisk until combined.
  • Whisk in eggs, vanilla, and rum until smooth and glossy.
  • Fold dry ingredients into wet ingredients just until combined.
  • Cover and chill dough at least 2 hours or up to 3 days.
  • Preheat oven to 350F; line baking sheet with parchment.
  • Roll 1.5 tablespoon dough balls in demerara sugar.
  • Place on baking sheet 2 inches apart.
  • Bake 11-13 minutes until edges set but centers soft.
  • Cool 5 minutes on sheet, then transfer to wire rack.

Notes

Chilling is mandatory to prevent spreading and develop flavor.