Cinnamon Brown Butter Cookies

Tired of the same-old chocolate chip routine? These Cinnamon Brown Butter Cookies are the cozy, slightly-spiced upgrade you didn’t know you needed. I first made this recipe on a rainy Sunday when I wanted something that smelled like a bakery and came together without fuss. The brown butter gives a deep, toasty nuttiness that pairs perfectly with warm cinnamon the result is soft-centered cookies with crisp edges and a caramel-like finish. They’re an easy crowd-pleaser: great for weeknight baking, a last-minute hostess gift, or batch-making for the holidays.

Why this recipe works:

• Brown butter adds a complex, caramelized flavor that elevates simple cookie dough.
• Cinnamon balances the sweetness and adds warmth, making these feel “homemade bakery” good.
• Simple ingredient list and forgiving method make this the best Cinnamon Brown Butter Cookies recipe for beginners and busy bakers.
• Chilling the dough gives reliable texture soft centers with crisp edges and reduces spreading.
• Easily scalable and adaptable (vegan swaps, mix-ins, air-fryer option).

If you enjoy experimenting with pantry-friendly cookie recipes, you might also like this take on sourdough discard peanut butter cookies, which uses a clever ingredient swap to reduce waste.

Ingredients

Step-by-step directions

1. Brown the butter in a saucepan over medium heat until golden brown and smells nutty.
   Tip: Swirl the pan and watch carefully foam will subside and brown bits form; remove from heat just as it turns amber to avoid burning.

2. In a large bowl, combine your brown sugar and granulated sugar with the browned butter. Whisk until smooth and creamy.
   Tip: Warm butter helps dissolve the sugars if the mixture cools and firms, give it 10–20 seconds in the microwave before adding eggs.

3. Crack in two large eggs into your sugary mixture and whisk until fully incorporated.
   Tip: Add eggs one at a time and whisk well to emulsify; this keeps the dough soft and uniform.

4. In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mix into your wet ingredients, stirring gently until just combined.
   Tip: Don’t overmix stop as soon as no streaks of flour remain to avoid tough cookies.

5. Cover your mixing bowl with plastic wrap and chill in the refrigerator for at least thirty minutes.
   Pro tip: Chill dough 10 mins for fluffier results, or up to 24 hours for deeper flavor and thicker cookies.

6. Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto lined baking sheets give them room to spread!
   Tip: Use a small cookie scoop for even sizing and consistent bake times.

7. Bake for about twelve minutes or until edges are lightly golden but centers remain soft.
   Tip: Cookies will continue to set after removing from oven this prevents overbaking and keeps centers tender.

8. Transfer to plates and enjoy warm or let cool completely.
   Tip: For the classic bakery experience, serve slightly warm with a glass of milk or hot coffee.

COMMON MISTAKES TO AVOID

• Mistake: Butter burned while browning.
  Fix: Constantly stir and remove from heat when small brown flecks appear; residual heat will finish the color.

• Mistake: Cookies spread too thin.
  Fix: Chill the dough, use room-temperature (not melted) browned butter chilled slightly, or add a tablespoon more flour if dough is very wet.

• Mistake: Dry, crumbly cookies.
  Fix: Don’t overbake; measure flour correctly (spoon and level) and ensure eggs are fully incorporated. Slightly underbaking yields softer centers.

• Mistake: Uneven bake between cookies.
  Fix: Use a cookie scoop for uniform dough balls and rotate the pan halfway through baking for even heat exposure.

Nutrition per serving

• Calories: ~140 kcal per cookie (1 tbsp dough, yields ~30 cookies)
• Fat: ~7 g
• Carbohydrates: ~18 g
• Protein: ~2 g

Health note: These are a treat-sized cookie they deliver comforting fats from butter and modest protein from eggs. For a lighter option, reduce portion size or swap half the sugar for a brown sugar substitute, but expect flavor differences.

VARIATIONS & CUSTOMIZATIONS

• Cinnamon Brown Butter Cookies with pecans: Fold in 3/4 cup toasted chopped pecans for crunch and nutty depth. Toast pecans lightly in a dry skillet for the best aroma.
• Chocolate chip twist: Add 3/4 cup semisweet chocolate chips to the dough for Cinnamon Brown Butter Cookies with chocolate the cinnamon pairs beautifully with dark chocolate.
• Health-friendly option: Use 3/4 cup coconut sugar + 1/4 cup brown sugar, 1/4 cup applesauce in place of one egg, and 1/2 cup mashed banana for moisture. Texture will be softer and denser.
• Gluten-free: Replace flour with a 1:1 gluten-free flour blend that contains xanthan gum; chill time helps maintain structure.
• Equipment alternative: Air fryer bake small 1-tbsp scoops at 325°F for 6–8 minutes in a single layer, checking early to avoid overbrowning. For convection ovens, reduce temp by 15–20°F and check sooner.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage:

• Unbaked dough: Freeze scooped balls on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake frozen dough (add 2–3 minutes to bake time).
• Baked cookies: Store airtight at room temperature for up to 4 days; add a slice of bread to the container to keep them soft.

Freezer tips:

• Freeze baked cookies flat in a single layer, then stack with parchment between layers in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat.

Best reheating method:

• Microwave: 8–12 seconds gives that fresh-from-the-oven warmth (avoid overheating).
• Oven/toaster oven: 300°F for 4–6 minutes on a baking sheet for revived crisp edges.
• Air fryer: Reheat at 300°F for 2–3 minutes.

Serving suggestions and pairings

• Pairing ideas: Serve with coffee, chai latte, or a scoop of vanilla ice cream for dessert. Cinnamon Brown Butter Cookies also complement spiced cider and hot chocolate.
• Side dishes: Plate on a simple cookie board with salted nuts, dark chocolate squares, and sliced apples for a cozy snack spread.
• Occasions: Perfect for weeknight baking, cookie swaps, holiday cookie trays, and meal prep snacks. They’re portable and freeze well for later gifting.

NUTRITION INFORMATION

Per cookie (assuming ~30 cookies per batch):

• Calories: ~140 kcal
• Fat: ~7 g (Saturated fat ~4 g)
• Carbs: ~18 g (Sugars ~10 g)
• Protein: ~2 g
• Fiber: ~0.5 g

Brief factual health note: While these cookies are calorie-dense (as most butter-based cookies are), pairing a single cookie with protein (yogurt or nuts) can make it a more satisfying snack and help moderate blood sugar spikes.

FAQ

1. Can I make Cinnamon Brown Butter Cookies ahead of time?
   Yes dough can be chilled for up to 24 hours or frozen for up to 3 months. Scoop and freeze dough balls for quick fresh-baked cookies anytime.

2. Why is my Cinnamon Brown Butter Cookies dry?
   Most often from overbaking or too much flour. Measure flour by spooning into the cup and leveling off, and remove cookies when edges are just golden.

3. Can Cinnamon Brown Butter Cookies be frozen?
   Absolutely. Freeze baked cookies in a single layer, then stack with parchment. They keep well for up to 3 months.

4. How do I brown butter without burning it?
   Use medium heat, a light-colored pan to watch color, and stir constantly. Remove from heat when it turns amber and smells nutty; residual heat will finish it.

5. Can I make these gluten-free or vegan?
   Yes. Use a gluten-free flour blend for GF; for vegan, try a high-quality vegan butter, flax eggs, and expect slight texture differences.

CONCLUSION

This Cinnamon Brown Butter Cookies recipe hits the sweet spot between effortless and elevated brown butter and cinnamon turn simple ingredients into something bakery-worthy. Save this recipe, try the variations, and leave a comment telling me which mix-in is your favorite. If you loved this, try making a double batch for easy gifting or freeze dough balls for fresh cookies on demand.

Cinnamon Brown Butter Cookies

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Cozy, slightly-spiced Cinnamon Brown Butter Cookies with a deep, toasty nuttiness that pairs perfectly with warm cinnamon, resulting in soft-centered cookies with crisp edges.

• Total Time: 42 minutes
• Yield: 30 cookies

Ingredients

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• 1 cup unsalted butter
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• 1/4 tsp salt

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Instructions

1. Brown the butter in a saucepan over medium heat until golden brown and smells nutty.
2. In a large bowl, combine brown sugar and granulated sugar with the browned butter and whisk until smooth.
3. Crack in two large eggs and whisk until fully incorporated.
4. In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add this dry mix into your wet ingredients, stirring gently until just combined.
5. Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto lined baking sheets.
7. Bake for about 12 minutes or until edges are lightly golden but centers remain soft.
8. Transfer to plates and enjoy warm or let cool completely.

Notes

Chill dough for fluffier results or up to 24 hours for deeper flavor. For a chocolate chip variation, add semisweet chocolate chips.

• Author: soukaina
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian