Description
Discover the rich and cozy flavors of these Amazing Cinnamon Brown Butter Cookies. Featuring browned butter for a deep, nutty aroma and warm cinnamon spice, these soft, chewy cookies are perfect for satisfying your sweet tooth. With simple ingredients and straightforward steps, this recipe yields 24 delightful cookies that are perfect for sharing or enjoying with a cup of tea or coffee.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter (browned)
- 1 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter while stirring frequently. Continue cooking until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Mix Wet Ingredients: In a large bowl, combine the slightly cooled browned butter with granulated sugar and brown sugar. Beat in the eggs one at a time, and then add the vanilla extract, mixing until the dough is smooth and well combined.
- 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.
- Form the Dough: Gradually fold the dry mixture into the wet ingredients. Mix gently until just combined to avoid tough cookies, taking care not to overmix the dough.
- Portion the Dough: Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about two inches apart to allow room for spread.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers remain soft and tender.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for five minutes to set, then transfer them to wire racks to cool completely before serving or storing.
Notes
- Be careful not to burn the butter when browning; it should smell nutty and be a golden amber color.
- Do not overmix the dough to keep the cookies tender and chewy.
- Using parchment paper helps prevent cookies from sticking and makes cleanup easier.
- Store cooled cookies in an airtight container to maintain freshness.
- For extra flavor, consider adding a sprinkle of coarse sugar on top before baking.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.
