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If you’re craving something cozy and simple, these cinnamon brown butter cookies hit the spot. The browned butter gives them a rich nutty kick that pairs perfectly with warm cinnamon. They’re a quick sweet treat I often turn to when I want something a bit special without a lot of work.
Taking the time to brown the butter really lifts these cookies. It’s what makes them taste like they came from a bakery but without any hassle.
What You Need
- Salted butter: browned for that rich nutty smell. Use good butter with plenty of fat for the best taste.
- Brown sugar and granulated sugar: together they add moisture and just the right balance of sweetness.
- Large eggs: these hold the dough together and keep the cookies soft. Fresh ones work best.
- All-purpose flour: sift it well so your dough stays tender and soft.
- Cinnamon: this adds the warm spice flavor. Fresh ground is always better than old stuff.
- Baking soda: helps the cookies rise and get light. Make sure it’s fresh for best results.
- Salt: this helps bring all the flavors out, and flaky sea salt can give a nice extra pop if you like.
How To Make It
- Get Ready:
- Preheat your oven to 350 degrees and line a baking tray with parchment for easy cleanup and to stop the cookies from sticking. This helps keep them even and stops them burning.
- Brown Your Butter:
- Put the butter in a saucepan over medium heat, stirring as it turns golden and smells nutty. This takes about 5 to 7 minutes. Watch it closely because it can burn fast. Once it’s browned, take the pan off the heat and let it cool a bit so it doesn’t cook the sugar when mixed. This step is the secret to the cookie’s yummy, deep caramel flavor.
- Mix the Wet Stuff:
- In a big bowl, beat the browned butter with both sugars until creamy. Then add eggs one by one, mixing well after each so it gets nice and fluffy.
- Mix Dry Stuff:
- In another bowl, whisk together the flour, cinnamon, baking soda, and salt. This makes sure everything is spread evenly in the dough.
- Bring It Together:
- Add the dry mix into the wet mix bit by bit. Fold with a spatula or mix on slow speed just until it’s blended. Don’t overdo it because that makes the cookies tough.
- Drop and Bake:
- Scoop rounded spoonfuls about two inches apart on your lined tray. Bake for 10 to 12 minutes until the edges look golden but the centers are still soft. This makes sure the cookies are chewy after cooling.
- Cool Down:
- Let the cookies rest on the tray for about five minutes so they set up and don’t fall apart. Then move them to wire racks to cool completely or dig in while warm for melty yum.
What I really love about these cookies is how browned butter takes a simple cookie and makes it feel special. It reminds me of baking with my mom who always said being patient with butter makes all the difference. This warm, nostalgic feeling comes with every bite.
Where To Keep Them
These cookies stay good for up to five days in an airtight jar at room temp. To stop them from sticking, layer parchment paper between stacks. If you need to keep them longer, freeze the baked cookies in bags for up to three months. Let them thaw on the counter before serving.
Switch It Up
Want to go dairy-free? Use vegan butter but watch closely while browning since plant-based butters act differently. Try switching cinnamon for cardamom or pumpkin spice for some seasonal fun. You can also try whole wheat or gluten-free flours but the texture might change.
When To Eat
These cookies are awesome with chai tea, coffee, or a cold glass of milk. They’re great crumbled over vanilla ice cream or served with apple slices and caramel for an easy dessert spread. Sprinkle some flaky sea salt on top before baking to make it feel extra fancy.
They taste best warm or at room temp, so enjoy them fresh out of the oven or later on!
Frequently Asked Cooking Questions
- → What makes browning butter so key?
Browning butter brings out a deep, nutty scent and caramel notes that boost the cookies’ flavor and make them taste way richer.
- → How do I get these cookies nice and chewy?
Take them out when the edges look firm but the middle still feels soft. Cooling on the baking sheet helps keep that chewiness.
- → Is it okay to swap the flour?
All-purpose flour holds the cookies together but keeps them soft. Pastry flour might make them even softer but you’ll need to tweak stuff a bit.
- → Why is baking soda in the mix?
Baking soda helps the cookies puff up slightly and makes the crumb tender by reacting with brown sugar and butter.
- → Got tips to brown butter without burning?
Keep the heat medium and stir it now and then. Watch close so it turns golden and smells nutty but doesn’t burn.