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Cinnamon Brown Butter Cookies with glossy brown butter glaze and hints of cinnamon

Cinnamon Brown Butter Cookies

These Cinnamon Brown Butter Cookies are chewy, buttery, and warmly spiced — a step above your average cinnamon sugar cookie. The brown butter adds deep, nutty, toffee-like richness while Ceylon cinnamon brings cozy warmth. Soft and tender in the center with crisp edges and a sprinkle of flaky salt on top!
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Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (for browning)
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 2 tsp Ceylon cinnamon
  • 1 tsp baking soda
  • 0.25 tsp salt
  • flaky sea salt (for topping)
  • extra cinnamon sugar (optional, for rolling or dusting)

Equipment

  • light-colored saucepan essential for seeing butter color changes
  • wooden spoon or silicone spatula
  • heatproof bowl for transferring brown butter
  • large mixing bowls
  • baking sheets
  • parchment paper
  • wire cooling rack

Method
 

  1. Cut the butter into small cubes and place in a light-colored saucepan over medium heat. Stir constantly with a wooden spoon as the butter melts, foams, and sputters. After about 5–7 minutes, the foam will settle and you'll smell a nutty, toasted aroma. The butter should be golden amber with brown specks at the bottom. Immediately pour into a heatproof bowl, scraping up all the browned bits. Let cool for about 10 minutes.
  2. In a large bowl, combine the cooled brown butter and light brown sugar, stirring until smooth. Add the granulated sugar and mix well. Beat in the egg and vanilla extract until the mixture is creamy and combined.
  3. In a separate bowl, whisk together the all-purpose flour, Ceylon cinnamon, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, stirring just until the dough comes together. Do not overmix — this keeps the cookies tender rather than tough.
  4. Cover the dough and refrigerate for at least 30 minutes. This prevents the cookies from spreading too thin and allows the flavors to meld together.
  5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough into walnut-sized balls and space them 2 inches apart on the prepared sheets. Sprinkle each ball with a pinch of flaky sea salt.
  6. Bake for 10–12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. Don't overbake — the cookies will continue to firm up as they cool on the baking sheet. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored saucepan when browning butter so you can see the color changes and avoid burning. Pull the butter off the heat the second it smells like toasted hazelnuts and turns amber. Let the brown butter cool for about 10 minutes before mixing into the dough — too hot and it will melt the sugar too quickly. Chill the dough for at least 30 minutes to prevent spreading and let the flavors meld. Don't skip the flaky salt on top — it's the detail that makes people ask for the recipe. Store cookies in an airtight container with a slice of bread to keep them soft for days.