Get the Recipe: Brown Butter Cinnamon Cookies
These simple. buttery cookies bring together the nutty flavour of brown butter and vanilla, together with the warmth of cinnamon. They are perfect alongside a cup of tea or coffee.
Ingredients
- 10 Tablespoons (140 g) butter
- 2 1/4 cups (282 g) all-purpose flour, spooned and levelled
- 1 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt, **Reduce to 1/4 tsp if using salted butter
- 1 cup (200 g) white granulated sugar
- 1/4 cup (45 g) light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- Icing sugar or white granulated sugar, for rolling
Instructions
- Tip! How you measure your flour matters, especially when making cookies! If you have a kitchen scale, use it to weigh the flour out. If not, be sure you stir your flour and spoon it into the dry measuring cup, levelling it off with the back of a knife.
- Start by making the brown butter. Add the butter to a medium saucepan and melt over medium heat. Stir constantly while the butter heats, watching for colour change from yellow to light golden, to a nice deep golden (not black) colour. As soon as it reaches that point, immediately pour the butter into a small bowl. Set aside to cool for about 1 hour, until completely cooled, but still liquid.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Once the brown butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl with an electric beater. Add the sugar and cream it together with the brown butter at medium speed for about 2 minutes, until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low, spoon in the flour mixture and mix in until well combined. Remove the bowl from the mixer, cover the cookie dough with plastic wrap and place the bowl into the refrigerator to cool for about 30 minutes.
- Preheat the oven to 350F (non-convection/not fan-assisted). Have a large baking/cookie sheet ready and a bowl of icing/confections' sugar (or white granulated sugar) ready for rolling the cookies before baking.
- Tip! You can make small "button" cookies or larger cookies. For small button cookies, use 1 small cookie scoop of dough (about 1 Tbsp). For larger cookies, use two small cookie dough scoops of dough (about 2 Tbsp).
- Once the cookie dough has chilled, use a cookie scoop to portion out the dough. Roll into a ball. Roll the dough ball in the icing sugar to coat thoroughly and place onto the baking sheet a couple of inches apart.
- Bake the cookies 8-9 minutes for small "button" cookies and 11-12 minutes for larger cookies. Allow the cookies to sit on the baking sheet for 1 minute before transferring them to a cooling rack to cool completely.
- Tip! Much of the icing sugar coating will melt during baking. Its purpose is to make a sweet coating on the cookie for a nice, crispy outside. I like to dust the cookies with more icing sugar after they are baked for presentation. That is optional.
Notes
Nutritional information and yield are for the larger cookies.
These cookies keep really well stored in an air-tight container at room temperature. They also freeze well up to 3 months.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1cookie, Calories: 177kcal, Carbohydrates: 26g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 124mg, Potassium: 54mg, Fiber: 1g, Sugar: 14g, Vitamin A: 225IU, Vitamin C: 0.01mg, Calcium: 21mg, Iron: 1mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!
