1- Creating these brown butter cookies starts with browning the butter, a simple step that unlocks amazing flavor. Begin by melting the unsalted butter in a light-colored pan over medium heat, stirring continuously until it turns golden brown and develops a nutty aroma, about 5-6 minutes. Once done, transfer it to a heatproof bowl and refrigerate for 45 minutes until it’s solidified and at room temperature.

2- Next, use an electric mixer to cream the brown butter with the granulated sugar and light brown sugar until the mixture lightens in color. Add the egg and vanilla, mixing on medium speed until fully combined, and scrape the bowl as needed. On low speed, incorporate the flour, baking soda, and salt just until combined; the dough will be sticky at this point.

3- Scoop the dough into 2-tablespoon portions to make about 12 balls and place them on a parchment-lined dish. Chill these for at least 1 hour or overnight to enhance the flavor and control spreading. When ready, preheat your oven to 350°F (175°C) and line baking pans with parchment or silicone mats.

4-Final Baking Steps: Roll the chilled dough balls in sanding sugar or granulated sugar for a sweet crunch. Arrange them on the pans about 3 inches apart, with 6 per pan, and bake one pan at a time for 11-13 minutes until the edges just begin to brown. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack for the best texture.