This post may contain affiliate links. Please read our disclosure policy.
Soft, chewy, and sweet Cinnamon Brown Sugar Cookies are rich with mouthwatering ingredients like brown butter, cinnamon, and so much more! These irresistible cookies are simple enough to be picky-eater approved, but still delicious enough to be completely unforgettable.
Is there anything more satisfying than biting into a soft, chewy, cinnamon-spiced cookie that’s still slightly warm from the oven? I’ll answer that for you – no, no there’s not! Even if it’s totally room temperature, the cinnamon will still make you feel cozy. And as scrumptious as the cinnamon is, the brown butter is probably what steals the show!
My love affair with brown butter first started long ago with my favorite Brown Butter Toffee and Chocolate Chip Cookies, and we’ve been going steady ever since. Honestly, I have a hard time making cookies with regular butter now! In this specific recipe, brown butter really adds a huge depth in flavor that’s bound to make your mouth water.
While these cookies are perfect for any holiday festivities you have planned, they’re also a good go-to cookie recipe for the rest of the year, too. Which is perfect, since I never seem to stop craving them! So grab your whisk, because you NEED to experience these cookies in your kitchen today! Try to eat just one – I dare you.
Ingredients
- Flour – All-purpose flour is what gives these cookies their structure.
- Baking soda – This is what keeps the cookies from being too dense and rising properly.
- Cinnamon – You can add an extra sprinkle to really enhance the flavor if you’d like.
- Salt – Just a pinch!
- Cornstarch – This is one of my favorite not-so-secret cookie ingredients that really makes the texture incredible.
- Brown butter – To make the best brown butter, you’ll need 10 tbsp of unsalted butter.
- Oil – It should be vegetable or canola oil.
- Brown sugar – If you don’t have any on hand, make your own by combining one cup of white sugar with one tbsp of molasses.
- Egg – You’ll need 1 whole egg and 1 egg yolk.
- Vanilla – For the best flavor, always use real vanilla extract, not imitation.
- Turbinado sugar – This coarse sugar gives the cookies the most incredible sweetness.
Do I have to brown the butter?
Legally? No. I cannot force you to brown your butter… sadly.
With that being said, these cookies severely lack that certain oomph they have when made with plain butter. Brown butter truly elevates them like crazy!
Can I freeze cinnamon brown sugar cookies?
Yes, you certainly can! These freezer-friendly cookies will stay fresh for up to 3 months if wrapped tightly.
Let them thaw overnight before sinking your teeth into them.
The more cookies, the merrier!
Cinnamon Brown Sugar Cookies
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (120 g) spelt flour, or more all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons cornstarch
- ½ cup (114 g) brown butter, to make it, you'll need 10 Tablespoons (140g) unsalted butter
- 2 Tablespoon neutral oil
- 1 cup (220 g) light brown sugar, or Muscovado sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup (50 g) turbinado sugar
- 1 teaspoon cinnamon
Instructions
- In a bowl, whisk the all-purpose flour, spelt flour, baking soda, cornstarch, cinnamon, and salt.
- Melt 10 Tablespoons (140g) of butter in a medium-sized pot. Stir until it stops foaming for about 3-4 minutes, and it will start to smell nutty, and at the bottom of the pot, you will see small brown pieces. Pour into a large bowl and let cool for 10-15 minutes.
- Add oil and sugar to the cooled brown butter and mix with an electric mixer for about 1 minute. Add the egg, yolk, and vanilla and mix for another minute.
- Add the dry ingredients and mix with a spatula (or mixer at the slowest speed) just enough to combine, and there are no visible parts of the flour. Be careful not to over mix.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Mix turbinado sugar and cinnamon in a small bowl.
- Remove the dough from the refrigerator. If you’ve refrigerated it for more than 2 hours, let it stand for about 10 minutes.
- Preheat the oven to 350 °F (177 °C) and cover two sheets with baking paper. Using a cookie scoop or a tablespoon, take around 1 ounce of the dough, roll it into balls, and then roll them in cinnamon sugar.
- Arrange on the prepared baking sheet 2 inches apart.
- Bake for about 7 minutes, remove from the oven and tap the sheet several times on the worktop, return to the oven, and bake for a minute, then repeat the process. Return to the oven and bake for another 2-3 minutes. The cookies will be very soft in the middle (it will look unbaked), but they will harden as it cools.
- Store in a well-covered container at room temperature for about a week.
For this recipe you have 1 tbsp of cinnamon listed twice, is this a typo?
no, it’s not. additionally, it’s 1 teaspoon of cinnamon (listed twice) not tablespoon. i want to call that out because teaspoon v. tablespoon could have a very huge effect on flavor. the 2nd time you use the 1 teaspoon of cinnamon, it is mixed with the sugar that you roll the dough in. see step #6.