Brown Butter Cinnamon Cookies
Feb 27, 2022 22:09:25 GMT -5
Post by leilani on Feb 27, 2022 22:09:25 GMT -5
BROWN BUTTER CINNAMON COOKIES
yield ABOUT 48 COOKIES
prep time 25 MINUTES
cook time 16 MINUTES
additional time 30 MINUTES
total time 1 HOUR 11 MINUTES
INGREDIENTS
1 cup (226g) unsalted butter
2 & 2/3 cups (320g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (pecans, hazelnuts, walnuts, etc.)
about 1/4 cup cinnamon-sugar*
INSTRUCTIONS
Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. The butter will have a nutty aroma. Remove from the heat and transfer to a large mixing bowl. Allow to cool about 10 minutes, or until warm to the touch but not hot.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Using an electric mixer on medium speed, mix the cooled butter, brown sugar, and sugar until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in the nuts. (The dough will be thick.)
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using a tablespoonful of dough at a time, form the dough into balls. Roll each ball of dough in cinnamon-sugar. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
Bake, one pan at a time, 14 to 16 minutes or until the edges are lightly browned.
Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
NOTES
*Use store-bought cinnamon-sugar or make your own with a 4:1 ratio of sugar to ground cinnamon. You can use either granulated sugar or sanding sugar
link
yield ABOUT 48 COOKIES
prep time 25 MINUTES
cook time 16 MINUTES
additional time 30 MINUTES
total time 1 HOUR 11 MINUTES
INGREDIENTS
1 cup (226g) unsalted butter
2 & 2/3 cups (320g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup (150g) firmly packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (pecans, hazelnuts, walnuts, etc.)
about 1/4 cup cinnamon-sugar*
INSTRUCTIONS
Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. The butter will have a nutty aroma. Remove from the heat and transfer to a large mixing bowl. Allow to cool about 10 minutes, or until warm to the touch but not hot.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Using an electric mixer on medium speed, mix the cooled butter, brown sugar, and sugar until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in the nuts. (The dough will be thick.)
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using a tablespoonful of dough at a time, form the dough into balls. Roll each ball of dough in cinnamon-sugar. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
Bake, one pan at a time, 14 to 16 minutes or until the edges are lightly browned.
Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
NOTES
*Use store-bought cinnamon-sugar or make your own with a 4:1 ratio of sugar to ground cinnamon. You can use either granulated sugar or sanding sugar
link
