Go Back
brown butter snickerdoodles

Brown Butter Cinnamon Cookies

These delightful cookies feature the rich flavor of brown butter and are rolled in a cinnamon sugar mixture for a deliciously sweet finish.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 11 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • 1 cup butter Use regular butter (not European) for best results.
  • 3 tablespoons water Added back to the brown butter for texture.
For the Cookies
  • 2 cups all-purpose flour
  • 1.25 cups granulated sugar Divided into two portions: 1.25 cups for the dough and 3 tablespoons for rolling.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons cinnamon For the cinnamon sugar coating.

Method
 

Brown the Butter
  1. In a medium saucepan, melt butter over medium-high heat until it foams, then turns clear golden with toasted speckles.
  2. Remove from heat and pour into a bowl, adding 3 tablespoons of water.
  3. Transfer to the freezer for 30 minutes. Stir, then freeze for another 15 to 30 minutes until solid.
Prepare Cookie Dough
  1. In a food processor, pulse flour, 1.25 cups of sugar, baking powder, baking soda, and salt to blend.
  2. Add cold brown butter chunks and cream cheese, pulse until mixture resembles breadcrumbs.
  3. Add egg and vanilla, blend until fully combined. Dough will be thick and smooth.
Using Electric Mixer
  1. Whisk flour, baking powder, baking soda, and salt in a bowl.
  2. In a large bowl, beat cream cheese, chilled brown butter, and 1.25 cups of sugar until fluffy.
  3. Add egg and vanilla, then add flour mixture and beat until just combined. Chill if too soft.
Bake the Cookies
  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a small bowl, mix remaining 3 tablespoons of sugar with cinnamon.
  3. Scoop dough into 1.5-tablespoon-sized balls, roll in cinnamon sugar, and place on baking sheet.
  4. Slightly flatten each dough ball with your fingers and space them two inches apart.
  5. Bake for 10 to 11 minutes until soft on top. Let cool on the sheet for 2 minutes before transferring to a rack.

Notes

These cookies keep for one week in an airtight container at room temperature. For best results, use regular butter.