Browned Butter Sugar Cookies, Vanilla Glaze
If you’re on the hunt for a cookie that combines a rich, nutty flavor with a soft, chewy texture, look no further than these Browned Butter Sugar Cookies, Vanilla Glaze. The secret lies in browning the butter, which deepens the flavor and adds a caramel-like note that elevates the classic sugar cookie to something truly special. Topped with a smooth, sweet vanilla glaze, these cookies are perfect for any occasion, from casual afternoons to festive celebrations. Let’s dive into why these cookies have everyone talking and how you can make them right in your own kitchen.
Why Cooks Rave About It
The magic of these Browned Butter Sugar Cookies, Vanilla Glaze comes from the browned butter itself. Unlike regular softened butter, browned butter is cooked until the milk solids turn golden brown, imparting a toasty, nutty aroma that transforms the entire cookie. This depth of flavor makes each bite feel indulgent and complex, even though the ingredients are simple. Plus, the texture strikes the perfect balance between soft and chewy, with just a hint of crispness on the edges.
The vanilla glaze adds a lovely finishing touch, giving a sweet, creamy contrast that complements the richness of the butter. It’s easy to drizzle or spread on top, making these cookies not only delicious but visually inviting. Whether you serve them at a party, gift them during the holidays, or enjoy them with your afternoon tea, these cookies are sure to impress.
Gather These Ingredients
- 1 cup unsalted butter – for browning, adds rich, nutty flavor
- 1 cup granulated sugar – sweetness and structure
- 1/2 cup brown sugar – moisture and depth of flavor
- 1 large egg – binds ingredients together, adds moisture
- 1 tablespoon vanilla extract – enhances flavor complexity
- 2 1/2 cups all-purpose flour – the base of the cookies
- 1 teaspoon baking soda – leavening agent for lightness
- 1/2 teaspoon salt – balances sweetness and enhances flavor
- 1 cup powdered sugar – for the vanilla glaze, smooth sweetness
- 2 tablespoons milk – thins the glaze to perfect consistency
- 1/2 teaspoon vanilla extract (for glaze) – flavor for the glaze
Kitchen Gear Checklist
- Saucepan – to brown the butter evenly
- Mixing bowls – for combining ingredients
- Electric mixer or hand whisk – to cream sugars and butter
- Measuring cups and spoons – ensure accurate ingredient amounts
- Spatula – for scraping bowls and mixing dough
- Baking sheets – for baking cookies
- Parchment paper or silicone baking mats – prevents sticking and easy cleanup
- Cooling rack – for cooling cookies evenly
- Small bowl and spoon – for mixing and drizzling glaze
From Start to Finish: Browned Butter Sugar Cookies, Vanilla Glaze
Step 1: Brown the Butter
Place 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and begins to foam. Continue cooking until the milk solids turn a golden brown and the butter emits a nutty aroma—this usually takes about 5 to 7 minutes. Be careful not to burn it. Once browned, immediately transfer the butter to a heatproof bowl to cool slightly.
Step 2: Mix Sugars and Butter
In a large mixing bowl, combine 1 cup granulated sugar and 1/2 cup brown sugar. Pour the warm browned butter into the sugars and mix until combined. The mixture may look a little glossy and loose—that’s perfect.
Step 3: Add Egg and Vanilla
Add 1 large egg and 1 tablespoon vanilla extract to the butter and sugar mixture. Beat with an electric mixer or whisk vigorously until smooth and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making the cookies easier to shape and preventing excessive spreading during baking.
Step 6: Preheat Oven and Prepare Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 7: Shape and Bake
Using a cookie scoop or spoon, form dough balls about 1 to 1 1/2 tablespoons each. Place them on the baking sheet, spacing about 2 inches apart. Bake for 10 to 12 minutes, or until edges are lightly golden but centers are still soft. Remove from oven and allow cookies to cool on the sheet for 5 minutes before transferring to a rack.
Step 8: Prepare Vanilla Glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add a little more milk, a teaspoon at a time.
Step 9: Glaze the Cookies
Once the cookies are completely cool, drizzle the vanilla glaze over the tops using a spoon or fork. Allow the glaze to set for about 15 to 20 minutes before serving.
International Equivalents
- 1 cup unsalted butter = 227 grams
- 1 cup granulated sugar = 200 grams
- 1/2 cup brown sugar = 110 grams
- 1 large egg = approximately 50 grams
- 1 tablespoon vanilla extract = 15 milliliters
- 2 1/2 cups all-purpose flour = 312 grams
- 1 teaspoon baking soda = 5 grams
- 1/2 teaspoon salt = 3 grams
- 1 cup powdered sugar = 120 grams
- 2 tablespoons milk = 30 milliliters
- 1/2 teaspoon vanilla extract = 2.5 milliliters
Troubles You Can Avoid
- Burning the butter: Keep a close eye while browning. Stir constantly and remove from heat as soon as you see brown bits forming.
- Overmixing the dough: This can lead to tough cookies. Mix dry ingredients until just combined.
- Cookies spreading too much: Chill the dough well before baking and avoid placing dough balls too close together.
- Glaze too runny or too thick: Adjust milk quantity gradually to get the perfect drizzle consistency.
Best Ways to Store
Store your Browned Butter Sugar Cookies, Vanilla Glaze in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies without glaze by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe container or bag. When ready to enjoy, thaw at room temperature and add glaze fresh.
Handy Q&A
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
What if I don’t have brown sugar?
You can substitute with an equal amount of white sugar plus a teaspoon of molasses for a similar flavor.
Can I make these cookies vegan?
For a vegan version, replace the butter with a plant-based alternative and use a flax egg instead of a regular egg. Note that the texture and flavor will vary slightly.
How do I get the glaze to harden faster?
Place the glazed cookies in the refrigerator for 10-15 minutes to help the glaze set more quickly.
Because You Liked This
- Sally’s Best Soft and Chewy Sugar Cookies
- Pinch of Yum Vanilla Sugar Cookies
- Minimalist Baker Simple Vanilla Sugar Cookies
- Sally’s Browned Butter Brownies
Serve & Enjoy
Serve your Browned Butter Sugar Cookies, Vanilla Glaze with a warm cup of tea or coffee, or enjoy them as a delightful treat any time of day. Their rich, buttery flavor and sweet vanilla glaze make them irresistible, perfect for sharing with friends and family. Whether packed in lunchboxes, handed out at parties, or savored solo, these cookies are a guaranteed crowd-pleaser. Don’t forget to store some in an airtight container to keep the magic fresh for days!
These cookies prove that a few simple ingredients, when combined thoughtfully, can turn into something extraordinary. Happy baking!
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Browned Butter Sugar Cookies, Vanilla Glaze
Ingredients
Equipment
Method
- Place 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and begins to foam. Continue cooking until the milk solids turn a golden brown and the butter emits a nutty aroma—about 5 to 7 minutes. Remove from heat and transfer to a heatproof bowl to cool slightly.
- In a large mixing bowl, combine 1 cup granulated sugar and 1/2 cup brown sugar. Pour the warm browned butter into the sugars and mix until combined.
- Add 1 large egg and 1 tablespoon vanilla extract to the butter and sugar mixture. Beat with an electric mixer or whisk vigorously until smooth and creamy.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up the dough and prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Using a cookie scoop or spoon, form dough balls about 1 to 1 1/2 tablespoons each. Place them on the baking sheet, spacing about 2 inches apart. Bake for 10 to 12 minutes, or until edges are lightly golden but centers are still soft. Cool on the sheet for 5 minutes before transferring to a rack.
- In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk a teaspoon at a time if glaze is too thick.
- Once the cookies are completely cool, drizzle the vanilla glaze over the tops using a spoon or fork. Allow glaze to set for about 15 to 20 minutes before serving.
Notes
- Chill the dough well to prevent cookies from spreading too much during baking.
- Keep a close eye while browning the butter to avoid burning; stir constantly.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze unglazed cookies for longer storage.
