It’s cookie time.
I’m celebrating the relaunch of Simply Sophisticated Cooking on its self-hosted platform with Brown Butter Cinnamon Sugar Cookies.
So far things are running pretty smooth. I’ll keep my fingers crossed that it continues. And while not my first post, this is the first post written on the new platform. It’s not that it’s any different, it’s just exciting to know I’m growing.
I love these cookies. I can make a batch and leave the dough in the fridge, making one fresh batch at a time, spreading out fresh warm cookies over a week instead of making them all at once.
This cookie recipe is also great because it’s versatile. If you don’t like cinnamon. Fine! Switch out the spice for ginger, pumpkin pie spice, Chinese five spice or whatever flavor you prefer.
Using brown sugar keeps these cookies soft. If you happen to prefer crispy, crunchy cookies, switch out the brown sugar for white. And while I like having the healthiness of the whole wheat flour, probably because it helps me reduce my guilt over eating cookies, you could switch it out for all white flour if you prefer.
I prefer cooking the cookies in the ball form and having them thicker but if you like thinner cookies, flatten them before baking.
See what I mean? These cookies are easy. I’m so sure you’ll love the deep buttery, cinnamon flavors. While I prefer them with a glass of milk, hubby loves them with his coffee.
I hope you enjoy my Brown Butter Cinnamon Sugar Cookie recipe. Please feel free to let me know your favorite way to eat cookies and if you enjoy the recipe.
Brown Butter Cinnamon Sugar Cookies
These spicy, sugary soft cookies are perfect for eating alone or with a big glass of milk.
1½ cups all-purpose flour
¾ cup whole wheat flour
1 Tbsp. ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup or 2 oz. brown butter
½ cup olive oil
1 Tbsp. honey
¾ cup packed dark brown sugar (if using light brown sugar, add 1 Tbsp. molasses)
½ teaspoon salt
2 teaspoons vanilla extract
1 large egg + 1 large egg yolk
¼ cup granulated sugar
Preheat oven to 350 F or 175 C. Line your baking sheet with parchment paper and set aside until needed.
To make brown butter: Melt 1/4 cup unsalted butter over medium heat. Cook, continuously stirring, until butter is lightly brown, around 2 minutes. Do not burn.
In a large bowl, add brown butter, olive oil, honey, brown sugar and vanilla, stirring well. Whisk in egg and yolk until the mix is creamy.
Stir flour mix into the liquid mix with a spoon, just until combined. Cookie mix will be stiff.
Wrap the cookie mix with plastic wrap and place in the fridge for at least 2 hours. If you want to rush it, place in the freezer for 45 minutes to an hour.
Portion cookie dough into 1 tablespoon size pieces and roll into balls.
Place 1/4 cup of granulated sugar in a bowl and roll the cookie balls in the sugar until coated.
Place sugar-coated cookie balls on prepared baking sheet,leaving about 2 inches apart.
Bake for 7 to 8 minutes or until cookies are starting to brown. Do not over cook. Cookie centers will still be soft.
Cool on the sheets for a few minutes before removing to a wire rack to finish cooking.