Description
Experience the warm, comforting flavors of these Amazing Cinnamon Brown Butter Cookies. Featuring nutty browned butter combined with fragrant cinnamon and a perfect balance of sugars, these soft and chewy cookies are a delightful treat for any occasion. Perfectly baked to golden edges with a soft center, they bring pure joy in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (browned)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Brown the Butter: In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns a golden brown color and releases a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with the granulated sugar and brown sugar. Beat in the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth and creamy. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt, ensuring the leavening agents and spices are evenly distributed.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet butter and sugar mixture. Mix gently until just combined to avoid overworking the dough, which could lead to tough cookies.
- Portion Dough: Using a cookie scoop or spoon, drop balls of dough onto the prepared baking sheet, spacing them about two inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown while the centers remain soft and slightly underdone for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for five minutes to firm up before transferring them to wire racks to cool completely, preventing sogginess and ensuring perfect texture.
Notes
- Be sure not to over-bake; cookies continue to cook slightly on the hot baking sheet after removal from the oven.
- Brown the butter carefully to avoid burning; remove from heat as soon as it achieves a golden color and nutty smell.
- Use parchment paper or a silicone baking mat for easier cleanup and better cookie shape.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- For extra cinnamon flavor, you can sprinkle a little cinnamon sugar on top before baking.
