Cinnamon Brown Butter Cookies Recipe
These Cinnamon Brown Butter Cookies feature a rich, nutty flavor from browned butter combined with warm cinnamon spice. Soft in the center with slightly crisped edges, these cookies are perfect for a comforting treat with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter (2 sticks)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 2 large eggs (room temperature)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and emits a nutty aroma. This process enhances the flavor dramatically. Allow the browned butter to cool slightly before using.
- Mix Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with granulated sugar and brown sugar. Stir until the mixture is smooth and well blended.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing and keep the cookies tender.
- Shape and Bake: Scoop portions of the cookie dough onto the prepared baking sheet, spacing each about two inches apart to allow for spreading. Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for about five minutes before transferring them to wire racks to cool completely.
Notes
- Be careful not to burn the browned butter; watch it closely as it can change color quickly.
- Room temperature eggs help in better mixing and uniform texture.
- Do not overmix the dough once flour is added to keep cookies soft inside.
- For chewier cookies, reduce baking time slightly; for crispier edges bake a little longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Cinnamon Brown Butter Cookies, Browned Butter Cookies, Cinnamon Cookies, Soft Cookies, Homemade Cookies
