Introduction

Cinnamon Brown Butter Cookies offer a delightful twist on a classic treat with their rich, nutty flavor and warm spice. These cookies are soft in the center with slightly crisp edges, perfect for cozy afternoons or sharing with friends.

The image shows close-up of five round coffee-colored cookies with slightly cracked surfaces and slightly darker rings inside each cookie, placed on white parchment paper over a white marbled surface; the cookies have a soft texture and sandy sugar crystals sparkle lightly on top, highlighting their baked edges and smooth middle parts, with some small crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp salt

Instructions

Step 1: Brown the butter in a saucepan over medium heat until it turns golden and develops a nutty aroma.
Step 2: In a bowl, mix the browned butter with brown sugar and granulated sugar until the mixture is smooth and combined.
Step 3: Whisk in the eggs until the mixture becomes glossy and well blended.
Step 4: In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Step 5: Chill the dough in the refrigerator for at least 30 minutes to help it firm up.
Step 6: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto baking sheets lined with parchment paper.
Step 7: Bake for about 12 minutes or until the cookie edges are golden. The centers should remain soft for the best texture.

Tips & Variations

For extra texture, add chopped nuts like pecans or walnuts to the dough before chilling.
To intensify the cinnamon flavor, sprinkle a little cinnamon sugar on top of each cookie before baking.
Make sure to cool the browned butter slightly before mixing to avoid cooking the eggs prematurely.
Chilling the dough longer will make the cookies thicker and chewier.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to soften the centers.

How to Serve

The image shows five round cookies placed on a white marbled textured surface. Each cookie has a golden brown outer ring with a slightly cracked texture, and a smoother, lighter brown center that looks soft and chewy. The edges of the cookies are thicker and darker, creating a clear two-tone circle pattern on each cookie. The cookies are evenly baked with visible fine cracks on the surface that enhance their homemade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit additional salt in the recipe to prevent the cookies from becoming too salty.

Why is chilling the dough important?

Chilling firms up the dough, helps prevent spreading during baking, and enhances the flavor and texture of the cookies.

Cinnamon Brown Butter Cookies Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

These Cinnamon Brown Butter Cookies are rich, aromatic, and delightfully soft with a crisp edge. The brown butter adds a deep, nutty flavor that perfectly complements the warming cinnamon, making these cookies an irresistible treat for any occasion.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
2 large eggs

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp salt

Sugars

1 cup light brown sugar
1/2 cup granulated sugar

Instructions

Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Cook it until it turns golden and develops a nutty aroma, careful not to burn. This step enhances the depth of flavor.
Combine Sugars and Butter: In a mixing bowl, whisk the warm browned butter together with light brown sugar and granulated sugar until the mixture is smooth and well combined.
Add Eggs: Beat in the eggs one at a time, mixing thoroughly until the batter becomes glossy and slightly fluffy.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid tough cookies.
Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the flavors meld and keeps the cookies from spreading too much during baking.
Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for an even bake and easy cleanup.
Scoop and Bake: Using a tablespoon, scoop dough balls onto the prepared baking sheets, spacing them apart. Bake in the preheated oven for about 12 minutes or until the edges are golden but the centers remain soft and chewy.

Notes

For a crunchier cookie, bake for an additional 1-2 minutes but watch carefully to avoid burning.
Chilling the dough longer, up to overnight, enhances the flavors.
You can substitute ground nutmeg or cloves along with the cinnamon for a spiced variation.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Use unsalted butter to better control the saltiness of the cookies.

Keywords: cinnamon cookies,brown butter cookies,soft cookies,homemade cookies,cinnamon dessert,brown sugar cookies