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Perfect Frosted Brown Butter Sugar Cookies

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These back-to-school sugar cookies feature a nutty, caramel-like depth from brown butter and a smooth, durable frosting perfect for pencil decorations.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (240 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) milk, whole preferred
  • 1 tablespoon (15 ml) light corn syrup
  • Food coloring markers or gel colors for decoration

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227 g) unsalted butter. Stir constantly as the butter foams and then turns a golden brown with nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Cream sugars and butter: In a large mixing bowl, combine the browned butter (cooled but still liquid), 3/4 cup (150 g) granulated sugar, and 1/4 cup (50 g) light brown sugar. Beat with an electric mixer on medium speed until fluffy, about 2 minutes.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until fully incorporated.
  4. Mix dry ingredients: In another bowl, whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing on low speed until dough forms. If dough feels too sticky, chill in the fridge for 20 minutes to firm up.
  6. Roll out dough: Lightly flour your work surface and roll dough to about 1/4-inch (6 mm) thickness. Use a 3-inch round cookie cutter to cut shapes and place them on parchment-lined baking sheets, spacing about 2 inches apart.
  7. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are just starting to turn golden but centers remain pale. Remove and cool completely on wire racks.
  8. Prepare frosting: In a bowl, sift 2 cups (240 g) powdered sugar. Add 2 tablespoons (30 ml) milk and 1 tablespoon (15 ml) light corn syrup. Stir until smooth and glossy. Add a third tablespoon of milk if frosting is too thick.
  9. Frost cookies: Use an offset spatula or butter knife to spread a thin, even layer of frosting on each cooled cookie. Let the icing set for about 20 minutes to become firm but not hard.
  10. Decorate pencils: Using edible food coloring markers or fine brushes dipped in gel colors, draw pencil shapes, erasers, and lines on the frosting. Allow decorations to dry fully before stacking or packaging.

Notes

Keep heat medium or lower when browning butter and stir constantly to avoid burning. Chill dough if too sticky for cleaner cookie shapes. Use light corn syrup in frosting for sheen and to prevent cracking. Let frosting set fully before decorating. Dough can be refrigerated up to 48 hours before baking. Freeze undecorated cookies for up to 2 months.

Nutrition

Keywords: brown butter sugar cookies, back to school cookies, frosted sugar cookies, pencil decorated cookies, easy sugar cookies, brown butter baking

Find it online: https://milacook.com/perfect-frosted-brown-butter-sugar-cookies-easy-back-to-school-recipe/