Brown Butter Sugar Cookies



There is a bakery. A little bakery in a red barn. I think it’s the closest place to cookie heaven in the world. Santa Claus should think about having his elves work here and learn a few things or two. It’s called the Brown Butter Cookie Company.

A few years ago we took a family vacation and drove up the coast of California to visit Hearst Castle in San Simeon. On the way, we stopped at a bakery known for brown butter cookies in the moist quaint little beach town called Cayucos. When we walked in I was hit with the most amazing smell of butter and warmth. I was in love. BBCC

After tasting samples for 10 minutes we walked out with $80 worth of cookies. No joke. Seeing I had to have more, I searched for recipes on how to make these secret cookies. I came up with this version. O.K. seriously the best cookies I’ve ever made. 

Brown Butter Sugar Cookies


makes 42 cookies

1 cup salted butter
2/3 cup brown sugar, lightly packed
1 Tablespoon sugar
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
sea salt


Preheat oven to 325 degrees.
In a small saucepan, melt butter on low – medium heat. Stir  until melted.  

The butter will foam up and begin to smell “nutty” as it browns.


 Continue to stir until the consistency is like “syrup and sand.”  For more details on how to brown butter, visit this link. As soon as the color looks a shade lighter than brown, remove from the stove and place on a trivet. 

 Stir in both sugars until combined. Cool to room temperature. Stir occasionally.


While butter mixture is cooling, mix flour and baking soda together in a mixing bowl. Stir in cooled butter mixture into flour mixture until well combined.

Let dough mixture rest for 30 minutes so the flour can absorb all the butter. Cover with plastic wrap over the bowl.

Using a tablespoon, or cookie dough scooper, fill spoon with batter and press until level using your thumb. Place on cookie sheet spaced apart. 

Sprinkle with sea salt (not table salt!). Bake for 15 minutes. 


 Let cookies rest on cookie sheet for 10 minutes. Remove and cool on rack.

Taste! If you want more sea salt, you can go ahead and sprinkle away. 


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