Rosemary Brown Butter Sugar Cookies
Makes 18 cookies
Equipment
- Baking sheets
- Parchment paper
- Small Pan
- Large mixing bowl
- Whisk
- Medium bowl
- Wire rack
Ingredients
- 6 oz (170g) unsalted butter (1 1/2 sticks)
- 1 sprig fresh rosemary
- ¾ cup (160g) sugar plus more for rolling (optional)
- ¼ cup (50g) dark brown sugar lightly packed
- 2 tsp vanilla bean paste or extract
- ⅛ tsp pure almond extract
- 1 egg
- 1 ¾ cup (236g) all-purpose flour (scooped and leveled if not using grams)
- 2 tsp baking powder
- 1 tsp (3g) kosher salt*
- 1 tsp cornstarch
Instructions
- Preheat oven to 375ºF. Line baking sheets with parchment paper.
- In a small pan over medium heat, add butter and melt.
- Once melted, add in rosemary, and whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
- Immediately transfer to a large mixing bowl. Remove rosemary sprig with a slotted spoon to get all the leaves out.
- Add in sugar, dark brown sugar, vanilla and almond extract. Whisk until combined.
- Whisk in egg quickly to prevent egg from cooking in the warm butter. Set aside.
- In a medium bowl, whisk flour, baking powder, salt and cornstarch until combined.
- Add the dry into the butter mixture and mix until just combined. Let dough rest at room temperature for 10 minutes.
- Roll dough into about 1 1/2 inch balls (35g each). Roll each ball in sugar (optional) and place on the prepared baking sheets with about 2 inches apart.
- Bake for 8-11 minutes until the edges of the cookies are just barely golden. Be careful not to over bake so they remain soft and chewy!
- Cool on the trays for 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container.
Notes
*I use diamond crystal kosher salt. 1 tsp of other salts will not be equivalent. 3g of any salt will work!
**Rolling the cookies in extra sugar is for looks and is not necessary if you don’t want to add extra sugar. But it does make them sparkle!
Tried this recipe?Let us know how it was!
I am SPEECHLESS. I just made these and they SLAP. I was worried about how they would turn out because the dough was super sticky and I had a tough time whisking in the last bit of the dry mix, but alas they turned out better than I could have imagined. They are the perfect balance of flavors and I highly recommend making. I will be making these for years to come!!
These have changed my life fr 10/10 amazing and delicious. I cant stop making them! One problem I had was the cookies didnt spread out my first time making them, so on my second time I squished the dough balls down before baking. That helped them spread out more and made the cookie softer. So yummy 🙂
Made these cookies for a party and since then have maybe made them 5 times throughout the holidays because everyone loves them so much. Truly so so good. “Exquisite” says my mom. On my first bake, they didn’t spread out like the photographs, so on my second batch I squished down the dough balls before baking and that helped make them softer and spread out more. 10/10
Have already made these twice and have been a raging success both times. Mine don’t seem to spread as much as the recipe pictures but no idea what I’m doing wrong. It doesn’t matter really because the texture and flavor are out of this world. New favorite cookie!
These are so so good! Who knew rosemary is meant for cookies!? I made these gluten free by using Bob’s Red Mill GF 1-1 flour and they tasted delicious still. Mine came out a little flatter than Hailee’s but that’s probably due to the change in flours! Absolutely delish nonetheless and easy too!
These were amazing! I used non dairy butter browned with peanut butter to make the brown butter. Turns out excellent if you need a dairy free option!
These are the best sugar cookies I’ve had! I made these for coworkers and was able to easily substitute in Bob’s Red Mill Gluten Free All Purpose Flour because some of them have gluten intolerances or celiac. They are soft, chewy, and full of flavor even without using normal flour. So easy to make and will be doing this again!
AMAZING cookies. Delicious and SO easy.
I made these cookies last night and they are quite literally the best cookies I’ve ever made. I got nervous browning the butter so I’m not sure I did that exactly right but doesn’t matter. These are going in rotation. I’m mailing some to my friend. Delicious.
I LOVE these cookies. I use 1 tsp dried rosemary leaves because I never have fresh on hand. I just spoon out the rosemary leaves after the butter finishes browning and drop them into a strainer placed on top of the bowl. Any extra butter I spooned out with the rosemary just drips back down. Definitely need to double the recipe though!
So good when you want a cookie but don’t want to waste time waiting for the butter to soften. Probably took me 30 mins from start to finish to make the cookies. They are soft, and chewy, with a subtle rosemary flavor. Before I baked them, I topped a couple rosemary needles on top of each cookie after infusing the sprig in the butter.