Okay, friends, let’s talk about cookies. Specifically, let’s talk about Brown Butter Cinnamon Cookies – the kind of cookies that make your whole house smell like a warm hug. I swear, every time I bake these, my family magically appears in the kitchen, drawn in by the irresistible aroma. They’re even easier than your standard chocolate chip cookie, but with a depth of flavor that’ll have everyone begging for the recipe. Seriously, these are next-level delicious. They have that nutty, almost caramelized flavor from the brown butter combined with the warm spice of cinnamon and a soft, chewy texture. Trust me, these will be a new staple in your baking rotation!

What are brown butter cinnamon cookies?

Think of a classic snickerdoodle, but with an elegant twist. It’s essentially a sugar cookie dough elevated with browned butter, which gives it this incredible flavor. What is the depth of flavor you can’t get any other way? We then coat them in a cinnamon-sugar mixture before baking to golden perfection. What is brown butter? The beauty of cookies lies in their simplicity. They’re not fussy, they don’t require fancy equipment, and they bake up perfectly every single single time. Plus, the aroma while they’re baking? Forget about it! It’s pure kitchen magic.

Why you’ll love this recipe?

Okay, where do I even start? The flavor, obviously! The brown butter takes these cookies from “good” to “absolutely incredible.” It’s this rich, nutty, caramel-y flavor that you just can’t get with regular melted butter. It’s pure magic, I tell you! What I love most about these Brown Butter Cinnamon Cookies is how easy they are to make. Seriously, even if you’re a baking novice, you can nail these. The steps are simple, the ingredients are straightforward, and the results are always amazing. And, let’s be real, who doesn’t love a cookie that can be whipped up in under an hour? These are perfect for when you need a quick dessert or a little something sweet to brighten your day.

Why am I so obsessed with this recipe? What are some pantry staples that you should have on hand? What are the ingredients in a muffin? Flour, sugar, butter, cinnamon – that’s it! Talk about budget-friendly baking.
What are some of the best cookies ever made? I’ve served them at holidays, casual get-togethers, and even packed them in lunchboxes. They’re always a hit, no matter the occasion. What’s better: serve them with a glass of milk, coffee, or ice cream? Is there an infinite number of possibilities What are some of the best sugar Cookie Recipes? What are some good ways to whip them up on a weeknight?

How do I make Cinnamon Brown Butter Cookies?

Quick Overview

What are some easier cookies to make than others? First, you’ll brown the butter (don’t be intimidated, it’s just melting it until it turns golden brown). Brown (smells nutty) brown You’ll mix it with the other wet ingredients, combine with dry ingredients and chill the mixture. Roll dough into balls, coat in cinnamon sugar, and bake! The chilling step is crucial – it prevents cookies from spreading too thin. Don’t skip it! Is the process simple?

Ingredients

For the Main Batter:
* 1 cup (2 sticks) unsalted butter
* 1 ½ cups granulated sugar
* ½ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon Vanilla Extract
* 2 ¾ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt

I always use good quality butter for this recipe because it really makes a difference in the flavor of the sauce. What is the best way to store baking soda? I usually buy my butter in bulk at Costco because we bake a lot in our house. I always keep a bag of flour in the freezer to keep it fresh.

For the Coating:
* ½ cup granulated sugar
* 2 tablespoons ground cinnamon

*Preparation notes: I like to mix the cinnamon and sugar together in a shallow dish before I start making the dough. When I need it, it’s ready to go. What are some good spices to add to cinnamon-sugar mixture?

What is the step-

Step 1: Brown the Butter

In a light-colored saucepan (so you can see the color change), melt the butter over medium heat. Once melted, continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. This usually takes about 5-7 minutes. Watch it carefully – it can go from golden brown to burnt very quickly! Pour the browned butter into a heatproof bowl and let it cool slightly (about 10-15 minutes). You don’t want it to solidify, but you also don’t want it to be too hot.

Step 2: Cream Sugars and Browned Butter

In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Set aside. Beat with an electric mixer until light and fluffy, about 2-3 minutes. This step is important for creating a light and airy cookie texture. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Add Eggs and Vanilla

Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If the mixture looks a little curdled, don’t worry! What will come together when you add the dry ingredients?

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Set aside. How does baking soda affect the flour? How do cookies rise?

Step 5: Gradually Add dry ingredients to wet ingredients.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies. How do I make dough?

Step 6: Chill the Dough

Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours). This is crucial for preventing the cookies from spreading too thin and for developing the flavors. I’ve skipped this step before when I was in a rush, and the cookies turned out flat and greasy. Trust me, it’s worth the wait!

Step 7: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 375°F (190°C). Is it necessary to line a baking sheet with parchment paper? How do I clean cookies?

Step 8: Roll Dough Balls and Coat in Cinnamon Sugar.

In a small bowl, combine the granulated sugar and cinnamon for the coating. I use a cookie scoop to roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating completely.

Step 9: Bake

Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. Don’t overbake! The cookies will continue to bake slightly as they cool on the baking sheet.

Step 10: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. What are the best cookies to make at room temperature? What are some great side dishes that go great with milk, coffee or Ice Cream?

What should I serve it with?

Brown Butter Cinnamon Cookies are incredibly versatile and can be served in so many different ways. I love pairing these with a hot cup of coffee for breakfast. What are some of the best sweet treats to start your day with? If you’re feeling fancy, try crumbling them over yogurt or granola for a delicious and unexpected snack.
For brunch, these cookies make an elegant addition to any spread. Arrange them on a platter with fresh fruit, cheeses, and a selection of teas. They’re also amazing with a mimosa or a glass of sparkling wine. I sometimes add a small dish of whipped cream or crème fraîche for dipping.

As a dessert, these cookies shine on their own or alongside other sweet treats. Serve warm with vanilla Ice Cream or whipped cream. What are some good side dishes to serve with caramel sauce? I’ve been known to make an ice cream sandwich with them (don’t judge)!
What’s a better snack than hot chocolate? They’re also great for packing in lunchboxes or taking on picnics. What are some of the best crowd pleaser cookies? My family loves me with a glass of milk after dinner. I’m not one to drink it, but I do like it. It’s a tradition we’ve had for years, and it always brings smiles to everyone’s face.

How do you make brown butter cinnamon cookies?

How do I make cookies? What is the best way to brown butter? Is it safe to keep an eye on it and swirl it occasionally until it turns a golden brown color and smells good? If you burn butter, you’ll have to start over. I’ve done it, and trust me, it’s not fun.
When mixing the dough, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined. It’s okay if the dough is a little bit lumpy. Chilling the dough is crucial for preventing the cookies from spreading too thin. Don’t skip this step! I usually chill mine for at least 30 minutes, but you can chill it for up to 2 hours.

For a more intense cinnamon flavor, try adding a pinch of cinnamon to the dough itself, not just the coating. Also, you can experiment with different extracts. Almond extract or maple extract would be delicious additions.

When baking, keep an eye on the cookies. They should be golden brown around the edges and slightly soft in the center. Don’t overbake them! They will continue to bake slightly as they cool on the baking sheet. If your oven tends to bake unevenly, rotate the baking sheet halfway through baking.

As for glaze variations, you can add a tablespoon of milk or cream to the cinnamon-sugar mixture for a more intense glaze. For a slightly different flavor profile, use brown sugar instead of granulated sugar for the coating. Or, for an extra touch of elegance, drizzle the cooled cookies with a simple powdered sugar glaze.

I’ve also learned that using a cookie scoop ensures that all your cookies are the same size. This helps them bake evenly. And remember, don’t be afraid to experiment! Baking is all about having fun and trying new things. Feel free to adjust the ingredients and flavors to your liking.

Storing and Reheating Tips

These Brown Butter Cinnamon Cookies are best enjoyed fresh, but they can be stored for later. At room temperature, they will stay fresh for up to 3 days in an airtight container. Make sure to keep them away from direct sunlight or heat.

If you want to store them for longer, you can refrigerate them for up to a week. Again, make sure they are in an airtight container to prevent them from drying out. I like to layer them between sheets of parchment paper to keep them from sticking together.

For long-term storage, you can freeze these cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to eat them, let them thaw at room temperature for about 30 minutes. I usually take out a few at a time, so I always have a sweet treat on hand.

The best time to add the glaze is right before serving. This will ensure that it stays nice and shiny. If you add it too early, it might get absorbed into the cookies.

To reheat the cookies, you can pop them in the microwave for a few seconds. Just be careful not to overheat them, or they will become hard. You can also warm them up in the oven at a low temperature. I usually put them in a 300°F (150°C) oven for about 5 minutes.

A good way to tell if the cookies are still good is to check their texture. If they are hard and dry, they’re probably past their prime. But if they’re still soft and chewy, they should be fine to eat. And of course, always give them a sniff test! If they smell off, it’s best to discard them.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite Brown Butter Cinnamon Cookies recipe! I truly believe that these cookies are something special. The combination of the nutty brown butter, the warm cinnamon, and the soft, chewy texture is simply irresistible. It’s a recipe I’ve made countless times, and it always brings joy to my family and friends. It’s the kind of recipe that gets passed down through generations, and I’m so happy to be sharing it with you. If you enjoyed this recipe, be sure to check out some of my other cookie recipes! I have a few snickerdoodle variations that you might like. Happy baking, friends! I can’t wait to hear how yours turn out. Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about those too!