Description
These Brown Butter Sugar Cookies are a delightful twist on classic sugar cookies featuring rich, nutty browned butter and a hint of espresso powder for depth. Malted milk powder adds a subtle malt flavor, while optional bear-shaped details and white and pink chocolate decorations make them perfect for fun occasions. Crispy edges, chewy centers, and a sprinkling of flaky sea salt create a perfect balance of sweet and savory.
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 tablespoons malted milk powder
Wet Ingredients and Sugars
- ½ cup unsalted butter (cut into tablespoons)
- 1 teaspoon espresso powder
- ½ cup granulated sugar
- ¼ cup brown sugar (light or dark, packed)
- 1 egg
- 1 tablespoon vanilla extract
Additional Ingredients for Coating and Decoration
- ¼ cup granulated sugar (for rolling dough)
- flaky sea salt (for sprinkling after baking)
- 3 tablespoons white chocolate
- ½ tablespoon milk or dark chocolate
- oil-based pink food coloring
Instructions
- Brown the butter: In a light-colored pan over medium heat, add ½ cup unsalted butter. Continuously stir with a silicone spatula. After melting, the butter will foam, then foam will subside and brown specks will appear. Remove from heat when a nutty aroma is released and butter turns golden brown. Transfer to a heat-safe bowl and let cool to room temperature, about 10-15 minutes. Stir in 1 teaspoon espresso powder.
- Preheat the oven & prepare baking sheets: Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a medium bowl, whisk together 1 ⅓ cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 3 tablespoons malted milk powder until combined.
- Combine sugars with browned butter: In a large bowl, whisk cooled browned butter with ¼ cup brown sugar and ½ cup granulated sugar until smooth and combined.
- Add egg and vanilla: Whisk in 1 egg and 1 tablespoon vanilla extract until the mixture is smooth.
- Mix in dry ingredients: Add all the dry ingredients to the wet ingredients and fold gently with a silicone spatula until no dry spots remain and a dough forms.
- Scoop and roll dough balls: Use a cookie scoop to portion roughly 1½ tablespoons of dough. Roll each ball in ¼ cup granulated sugar to coat.
- Optional – Form bear ears: For bear-shaped cookies, take about 1 teaspoon dough, split it in half, roll pieces in sugar, and place them on top left and right sides of a dough ball on the baking sheet.
- Bake cookies: Space cookie dough balls about 3 inches apart on prepared sheets. Bake for 9-11 minutes or until edges are set.
- Season and cool: Remove cookies from oven and immediately sprinkle flaky sea salt on top. Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
- Optional – Decorate bear faces: Melt 3 tablespoons white chocolate in 30-second intervals in microwave, stirring between. Reserve about 1 tablespoon for snouts and ears, transferring to a piping bag for decorating.
- Color white chocolate pink: Add a drop of oil-based pink food coloring to remaining melted white chocolate, mix well, and transfer to a piping bag to create blush details. If chocolate seizes, stir in neutral oil slowly to smooth.
- Draw eyes and nose: Melt ½ tablespoon milk or dark chocolate, transfer to a piping bag, and pipe on bear eyes and noses.
- Enjoy: Allow chocolates to set before serving and enjoy these adorable and delicious brown butter sugar cookies.
Notes
- Use a light-colored pan for browning butter so you can easily see the color change.
- Espresso powder enhances the depth of flavor but can be omitted if unavailable.
- Adjust baking time slightly depending on your oven; cookies should have firm edges but still be soft in the center.
- Oil-based food coloring is essential for coloring chocolate to prevent seizing; if you don’t have it, add neutral oil gradually to fix lumps.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
- Bear-shaped assembly is optional but adds a fun decorative touch.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Brown Butter Sugar Cookies, brown butter cookies, malted milk powder cookies, espresso sugar cookies, sea salt cookies, decorated cookies, bear shaped cookies, easy baking recipe
