Giant Brown Butter Sugar Cookies


Tomorrow morning one of my friends joins my department as a team lead. To welcome him, I decided I should bring some cookies. A friend shared an incredibly delicious Brown Butter Snicker Doodle Cookie recipe with me a few months ago. Since then I’ve tried my hand at just about every variation of flavor, except plain old sugar. The basic recipe works with every flavor! Plain old sugar especially.

I am obsessed with giant cookies recently, especially giant cookies made of butter that cinch up around the edges as they spread out and bake. They end up crispy on the edges and chewy in the center.


  • 2 to 2 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • ½ tsp. of salt
  • 2 sticks (1 c.) butter
  • 1 ¾ c. granulated sugar
  • 1 large egg + 1 large egg yolk
  • 1 tsp. vanilla extract
  • 2 T. sour cream
  • decorative sugar, for rolling


  1. Whisk together the flour, baking soda, cream of tartar and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool and congeal. I use the fridge for this step.
  2. With an electric mixer, mix the butter and sugar until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. (I used 2 cups of flour and the cookies were very thin, add ½ cup or more for thicker cookies.)
  3. Chill your dough for 3 hours or as long as possible in the refrigerator (important!). You want the dough VERY cold. Try to leave the dough in the refrigerator over night, if possible.
  4. Preheat the oven to 350 degrees. Once dough is chilled, scoop out using a large ice cream scoop (dough should be approximately 3.5 ounces). Dip the tops of the dough mounds in decorative sugar. Place dough on cookie sheet, 4 or 5 cookies per sheet.
  5. Bake the cookies 12 or 15 minutes or until the edges of the cookies begin to turn golden brown. (Bake longer if you like your cookies more well done.)
  6. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe rating: 


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