Description
Delightful cookies with a rich, nutty flavor from browned butter and a classic sweetness of cinnamon.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, melted and browned
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¾ cups (345 g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 3 tablespoons cinnamon (divided: 2 tbsp for dough, 1 tbsp for rolling sugar)
- ¼ cup (50 g) granulated sugar (for cinnamon sugar coating)
Instructions
- Brown the Butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and begins to foam. Keep swirling until it turns golden brown and smells nutty—about 5–7 minutes. Immediately transfer to a heatproof bowl to cool slightly (about 10 minutes).
- Mix Sugars with Browned Butter: Add 1 ½ cups (300 g) granulated sugar and ½ cup (100 g) brown sugar to the warm brown butter. Use a mixer or whisk to blend until smooth and slightly fluffy, about 2 minutes.
- Incorporate Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract. The mixture should look glossy and smooth.
- Combine Dry Ingredients: In a separate bowl, sift together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 2 tablespoons of ground cinnamon. Whisk to evenly distribute.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Prepare Cinnamon Sugar Coating: In a small bowl, stir together ¼ cup (50 g) granulated sugar and 1 tablespoon ground cinnamon.
- Form and Coat Dough Balls: Using a tablespoon or cookie scoop, portion dough into balls (about 1 ½ tablespoons or 20 g each). Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake: Arrange dough balls 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until edges are set but centers remain soft.
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg