Brown Butter Sugar Cookies Recipe

Have a large heat-proof bowl handy. Slice the butter into pieces and place in a light-colored skillet. Melt the butter over medium heat, whisking occasionally.

Once melted, the butter will begin to foam. Keep whisking occasionally. After 5 to 8 minutes, the butter will begin browning. Once browned, remove from heat immediately, pour into a bowl. Allow to cool for 5 minutes.

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Add the granulated sugar and brown sugar to the brown butter. Using a hand-held mixer or stand mixer with a paddle attachment, beat together on medium-high speed for about 1 minute until relatively combined. Beat in the egg and vanilla extract.

Pour the dry ingredients into the wet ingredients and begin beating together at low speed, slowly working up to high speed until everything is combined.

Roll the dough into balls, about 1 tablespoon of dough each, and dip the tops into sprinkles. Place the dough balls tightly together on a lined baking sheet.

Loosely cover with plastic wrap and place in the refrigerator to chill for 30 minutes.

Preheat the oven to 350 degrees F. Line large baking sheets with parchment paper or silicone baking mats.

Line chilled dough balls onto baking sheets about 3 inches apart.

Bake for 12 to 13 minutes or until lightly browned on the sides.

Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Serve with milk, and enjoy!