When it comes to holiday baking, there’s one sweet treat is my absolute favorite above all others … sugar cookies.
More times than not I prefer to do rolled and cut sugar cookies that are all different holiday themed shapes. But they’re also more time consuming and messy. After a single batch of those cookies you’ll find me covered head to toe in flour, along with almost every surface in my kitchen.
Instead of all that mess, there’s a delicious alternative … browned butter sugar cookies. They’re a little bit chewy, a little bit crunchy and oh so sweet. You can roll them in holiday colored candies for a festive look.
- 1 cup unsalted butter
- 2 cups all purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- candy sprinkles (optional)
- Heat a skillet over medium heat and melt butter. Stir frequently until the butter turns light brown. You may notice brown specks on the bottom of the pan. Remove from heat and cool to room temperature.
- In a bowl, whisk flour, baking soda, and salt.
- In a bowl whisk cooled butter and both sugars until combined. Add egg and vanilla, mix well.
- Gradually add the flour mixture to the sugar mixture and mix just until combined.
- Cover and refrigerate dough for an hour, or overnight.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roll dough into one inch balls and use a glass to slightly flatten the dough into a disc on the cookie sheet. Dip in sprinkles if desired.
- Bake 12-14 minutes, just until set. Cool the cookies on a wire rack.