BROWN BUTTER CINNAMON COOKIE
Butter Cinnamon Cookie
Ingredients
- 5 Tblsp Raw Butter Soft
- 5 Tblsp Infused Butter Soft
- 2 ½ Cups All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Ground Cinnamon
- ½ Tsp Kosher Salt
- 1 Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 2 Whole Eggs
- 1 Tsp Vanilla Extract
- ½ Cup Powdered (Icing) Sugar Sifted
Instructions
- Place the raw butter in a saucepan and cook over medium heat until the butter melts and begins to foam.
- Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes.
- Remove the pan from the heat and allow it to cool slightly.
- Whisk together the flour, baking powder, cinnamon and salt and set aside.
- Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. You can also combine this by hand without a mixer.
- Pour the cooled raw butter and the infused butter into the sugars and mix on medium speed to combine, then add in the eggs and vanilla, mixing just until smooth.
- Turn the mixer to low and slowly add in the flour mixture until just incorporated, then cover the mixing bowl and refrigerate for at least 1 hour.
- PREHEAT OVEN TO 350°F (175 C.)
- Line a baking sheet with a silicone mat or parchment paper and set aside.
- Sift the powdered sugar into a shallow bowl and divide the chilled dough into tablespoon sized balls.
- Roll each ball in the powdered sugar and place onto the prepared pan, about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set.