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Brown Butter Orange Cookies

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These Brown Butter Orange Cookies are so soft and chewy with the most amazing combination of brown butter and orange. They're rolled in sugared orange zest before they're baked, and I like to sprinkle a little more sugar on top for a little added crunch once they come out of the oven.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies
  • Category: Dessert

Ingredients

  • 4 oz (1/2 cup) unsalted butter (to brown)
  • 4 oz (1/2 cup) unsalted butter, softened
  • 160 grams (3/4 cup) light brown sugar
  • 149 grams (3/4 cup) granulated sugar
  • 1 1/2 tsp orange extract
  • 1 large egg
  • 1 large egg yolk
  • 330 grams (2 3/4 cup) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt

Topping:

  • 99 grams (1/2 cup) granulated sugar
  • Zest of 3 oranges

Instructions

  1. Heat 4 oz (1/2 cup) of butter in a small pan over medium heat, keeping a close eye on it and swirling the pan occasionally while the butter browns. It will crackle as brown bits form.
  2. Once crackling lessons and it’s amber brown, immediately pour butter into a heatproof bowl and let cool at room temperature for 45 minutes.
  3. Preheat oven to 350°
  4. In a large bowl with a handheld or stand mixer, combine the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
  5. Add in the cooled brown butter and mix until combined, another 15-30 seconds, scraping down the sides of your bowl with a spatula as needed.
  6. Add orange extract, the egg, and the egg yolk and mix on medium speed until combined.
  7. Add flour, baking soda, and salt and mix just until combined. Use your spatula to scrape the sides of the bowl to ensure everything is incorporated.
  8. Add the sugar and orange zest to a small bowl and whisk together with a fork.
  9. Use a 2 tbsp cookie scoop to form cookies into balls. Gently roll each ball in the sugar topping and place a few inches apart on a parchment lined cookie sheet. Repeat this process with remaining cookies.
  10. Bake cookies for 11-12 minutes until golden around the edges. Let cookies cool on cookie sheet for 10 minutes before transferring to a cooling rack. Sprinkle with more sugar if desired. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days. You can reheat them in the microwave for 10-15 seconds.
  • Cookie dough can be made ahead, scooped, rolled in sugar and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2025/12/21/brown-butter-orange-cookies/