Can I make these sugar cookies gluten free?

Yes! Just substitute the flour with a gluten-free cup-for-cup baking flour. I like Bob's Red Mill (the blue bag) or King Arthur measure for measure.

Can I chill the dough overnight?

You can! Just scoop and roll the dough balls in the sugar, then cover and chill overnight. Bake as instructed.

Can I freeze the dough?

Yes, scoop and roll the dough balls in the sugar then chill until firm. Toss the cookie dough into a freezer storage bag and store in the freezer for a few months. You can bake from frozen.

Where can I find vanilla bean powder?

I get mine from Amazon and this is the one I use.

Can I use vanilla extract intead?

Yes, you can use the same amount so 1 tablespoon in the cookie dough.

What is the lemon juice for?

Since we're using baking soda and cream of tartar in these cookies, they need an acid to activate and since there's no other acid in the dough (typically brown sugar), this is an added acid to get those leaveners to work.

How long do these brown butter sugar cookies keep?

I store these in a container at room temperature and they stay nice and soft for about 5 days!

Brown Butter Vanilla Bean Sugar Cookies

Description

Not that sugar cookies needed a facelift, but it definitely doesn’t hurt! These brown butter sugar cookies are loaded with flavor not only from the butter itself, but with an entire tablespoon of vanilla bean paste and vanilla bean powder in the sugar coating! They’re rich, soft, and so easy to make.

Ingredients

1 cup (224g) salted European style butter (like Kerrygold)
1 1/4 cup (250g) sugar, divided
1 large egg, cold
1 tbsp vanilla bean paste
1 tsp lemon juice
1/4 tsp kosher salt (use 1/2 tsp if using unsalted butter)
1/2 tsp baking soda
1/2 tsp cream of tartar
2 1/4 cups (290g) all-purpose flour or gluten-free baking flour, spooned and leveled
1 tsp vanilla bean powder (optional)

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Instructions

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Slice the butter and add one stick to a large mixing bowl and the other to a medium saucepan. Place the saucepan over medium heat and stir to brown. First it will melt, then bubble loudly, then go quiet and foamy. This is when the browning stage happens so don’t walk away. Keep stirring until it gives off a nutty aroma and turns the color of gingerbread.
Immediately pour the browned butter into the bowl of sliced butter and stir to melt.
Once melted, whisk in 1 cup (200g) sugar, followed by the egg, vanilla paste, and lemon juice. Whisk vigorously until it turns smooth and thick.
Then whisk in the salt, baking soda, and cream of tartar. Switch to a rubber spatula and mix in the flour, ensuring it’s fully worked into the dough.
In a small dish, mix together the remaining ¼ cup (50g) sugar with 1 teaspoon of vanilla bean powder.
Using a large cookie scoop (3 tablespoons worth), scoop the dough into the vanilla sugar and toss to coat. Place 5 to 6 cookies on the baking sheet spaced a couple inches apart.
Bake for 10 to 12 minutes (11 is the sweet spot for me) or until the edges are barely golden and the center is pale, puffed, and slightly underdone.
Allow to cool on the pan for about a minute, then transfer to a cooling rack. Make the rest of the batch as directed.
Once cooled, they’re ready to enjoy!

Equipment

Large Baking Sheet

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Large Cookie Scoop

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Vanilla Bean Powder

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Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American