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Brown butter cinnamon cookies fresh out of the oven, golden and delicious.

Brown Butter Cinnamon Cookies

Indulge in the rich, nutty flavors of Brown Butter Cinnamon Cookies that melt in your mouth, combining warm spices with the sweetness of brown and granulated sugar.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Can substitute with salted butter, reducing added salt slightly.
  • 1.5 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 0.5 teaspoon Baking Soda Ensure freshness for best results.
  • 0.5 teaspoon Salt Omit if using salted butter.
  • 1 cup Brown Sugar Use packed for moisture; coconut sugar is an alternative.
  • 0.5 cup Granulated Sugar Can replace with honey, adjusting liquid accordingly.
  • 1 large Egg A flax egg can be used for vegan option.
  • 1 teaspoon Vanilla Extract Imitation vanilla works as a substitute.
  • 1 tablespoon Ground Cinnamon Nutmeg can be used for a different flavor.
  • 0.5 cup White Chocolate Chips Dark chocolate chips can be used instead.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a saucepan, melt the butter over medium heat until it becomes golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. In a large bowl, combine the browned butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, mixing until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the white chocolate chips.
  6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
Baking
  1. Bake for 10-12 minutes or until the edges are golden but the centers are soft.
  2. Let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. You can place parchment paper between layers for extra care. Chilling the dough for 30 minutes results in thicker cookies.