Cinnamon Brown Butter Cookies – Soft, Nutty & Slightly Chewy

Okay, picture this: you walk into the kitchen and the whole house smells like toasted nuts and warm cinnamon. Whoops — you didn’t just walk into a bakery, you made it happen. I love that smell. Ever wonder why brown butter turns ordinary cookies into something a little magical?

I first made these because I had a fridge full of butter and a stubborn craving. I browned the butter, added cinnamon, and ended up with cookies that people actually asked me to bring to parties (shocking, I know). In this post, I’ll show you how to make Cinnamon Brown Butter Cookies, share my favorite tweaks, and give real tips that save time — not just fancy talk.

If you like simple, dependable cookie recipes, you might also enjoy 3-Ingredient Healthy Chocolate Banana Cookies. Curious? Keep scrolling.

Why You’ll Love This Recipe

• Deep, nutty flavor from browned butter that beats plain melted butter any day.
• Warm cinnamon spice that plays perfectly with the caramel notes.
• Soft centers with slightly crisp edges — texture goals, yeah?
• Easy, pantry-friendly ingredients so you can make these on a whim.
• Great for gifting or batch baking because they travel well and freeze nicely.

Ingredients You’ll Need

Ingredient and Method

I keep the ingredient list short so you don’t need to sell your soul at the grocery store. FYI, the star here is the browned butter — don’t skip it.

• 1 cup unsalted butter (to brown)
• 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

How to Make (Step-by-Step)

STEP 1

Brown the butter in a saucepan over medium heat until golden brown and smells nutty. I keep stirring so it doesn’t burn; trust me, that thin line between nutty and charred exists.

STEP 2

In a large bowl, combine your brown sugar and granulated sugar with the browned butter. Whisk until smooth and creamy. The mixture looks glossy and smells amazing — feel free to inhale.

STEP 3

Crack in two large eggs into your sugary mixture and whisk until fully incorporated. The batter will thin slightly and become uniform.

STEP 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. Don’t overmix — I say this like a broken record because it matters.

STEP 5

Cover your mixing bowl with plastic wrap and chill in the refrigerator for at least thirty minutes. Chilling firms the dough and prevents excessive spread. Yes, I know you want to bake immediately. No, you won’t die if you wait.

STEP 6

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto lined baking sheets—give them room to spread! Bake for about twelve minutes or until edges become lightly golden but centers remain soft. Transfer to plates and enjoy warm or let cool completely. IMO, warm with a cup of coffee wins.

Pro Tips for the Best Results

• Use a light-colored pan to avoid over-browning the bottoms. Dark pans speed things up, and not in a good way.
• Don’t skip the chill time — chilled dough keeps the centers soft while giving you crisp edges.
• Watch the butter closely when browning; reduce heat if the solids start to burn. You want nutty, not smoky.
• Measure flour correctly: spoon it into your measuring cup and level it off. Too much flour makes dry cookies.
• For uniform cookies, use a small cookie scoop. It saves time and looks pro.
• If you want pairs or party treats, try pairing these with Caramel Brownie Cheesecake for a next-level dessert table.

Fun Variations & Topping Ideas

Variations:

• Add 1/2 cup chopped pecans or walnuts to up the nuttiness. The brown butter + nuts = heaven.
• Stir in 1/2 cup chocolate chips for classic chocolate-cinnamon action. I won’t judge if you add both nuts and chocolate.
• Swap half the all-purpose flour for oat flour for a chewier texture. The cookies stay soft and taste wholesome.

Toppings:

• Sprinkle coarse sea salt on top right before baking for a sweet-salty hit.
• Dust with powdered sugar after cooling for a cozy, crinkly look.
• Drizzle melted dark chocolate over cooled cookies for a fancier finish.

Storing and Reheating

• Room temperature: Store in an airtight container for up to 3 days. Stack with parchment between layers to prevent sticking.
• Refrigerator: Keep in an airtight container for up to 1 week. Cold cookies taste different, but they still behave.
• Freezer: Freeze raw dough balls or baked cookies for up to 3 months. Thaw at room temperature, or reheat.
• Reheating: Warm a cookie in the microwave for 10–12 seconds for a soft center, or pop them in a 300°F oven for 5 minutes to revive crisp edges. I do this a lot and never apologize.

Leftover ideas

• Crumble warmed cookies over vanilla ice cream for instant dessert.
• Make a quick trifle: layer cookie crumbs, whipped cream, and fruit.
• Use leftover dough as ice cream mix-ins — freeze small bits and toss them in your favorite pint.

Frequently Asked Questions (FAQ)

How long does browned butter keep its flavor?

I use browned butter within a few days for the best flavor, but you can refrigerate it for up to a week. Warm slightly before mixing if it firms up.

Can I use salted butter instead of unsalted?

Yes, but reduce added salt by about half. I prefer unsalted because it gives me control over the final salt level.

Can I make the dough ahead?

Absolutely. You can make dough and freeze the scooped balls for up to three months. Bake straight from frozen—add a minute or two to the bake time.

Will the cinnamon taste overpower the brown butter?

Nope. Brown butter brings a caramel-nutty depth, and cinnamon adds warmth. They balance each other nicely.

Conclusion

These Cinnamon Brown Butter Cookies hit the sweet spot between rustic comfort and a little fancy, thanks to that browned-butter flavor. You get soft centers, slightly crisp edges, and a warm cinnamon hug in every bite. Try the recipe, play with toppings, and tell me how badly your neighbors tried to steal them.

If you want a crinkle-style take on this idea, check out Brown Butter Cinnamon Crinkle Cookies for another delicious angle. Leave a comment and a rating if you bake them — I actually read the comments and I love hearing your tweaks.