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Homemade Browned Butter Sugar Cookies, Vanilla Glaze photo

Browned Butter Sugar Cookies, Vanilla Glaze

These Browned Butter Sugar Cookies with Vanilla Glaze are irresistibly soft, chewy, and packed with rich, nutty flavor. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 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
Vanilla Glaze
  • 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

Equipment

  • Saucepan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack
  • Small bowl and spoon

Method
 

Cookie Dough Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up the dough and prevent excessive spreading during baking.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. 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.
Vanilla Glaze Preparation
  1. 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.
  2. 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.