Classic Brown Butter Sugar Cookies with Cinnamon Glaze – Cozy, Crisp, and Perfectly Spiced

These cookies taste like a warm afternoon in a bakery. They’re buttery and crisp at the edges, tender in the center, and finished with a light cinnamon glaze that sets into a shiny, sweet crust. Browning the butter brings out deep, nutty flavors that make a simple sugar cookie feel special.

The dough is easy to handle, the bake is quick, and the glaze comes together in minutes. If you’re craving a cookie that feels classic yet a little elevated, this is it.

What Makes This Recipe So Good

• Brown butter adds a toasted, nutty flavor you can’t get from regular creamed butter.
• Balanced texture: crisp edges, soft centers, and a delicate glazed top.
• Simple pantry ingredients with a bakery-style result.
• Just-sweet-enough glaze with cinnamon that boosts the cookie without overpowering it.
• Make-ahead friendly: the dough chills well and the cookies freeze beautifully.

What You’ll Need

• For the cookies:
• 1 cup (227 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• Optional: 2 tablespoons granulated sugar for rolling
• For the cinnamon glaze:
• 1 cup (120 g) powdered sugar
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Brown the butter. Add butter to a light-colored saucepan over medium heat. Cook, stirring, until it foams, then turns golden with brown bits on the bottom and smells nutty, 5–7 minutes.

   Transfer to a bowl, scraping in the browned bits. Cool 15–20 minutes until just warm.

2. Whisk dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. Mix sugars and butter. In a large bowl, whisk the granulated and brown sugars into the cooled brown butter until combined and glossy.
4. Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until smooth and slightly thickened.
5. Combine with dry ingredients. Use a spatula to fold in the flour mixture until no dry streaks remain.

   The dough will be soft.

6. Chill. Cover and refrigerate 30–45 minutes until scoopable. This helps the cookies bake thick with chewy centers.
7. Preheat and prep. Heat oven to 350°F (175°C). Line two baking sheets with parchment.

   If rolling in sugar, pour the sugar into a shallow bowl.

8. Portion. Scoop 1 1/2 tablespoons of dough per cookie. Roll into balls. If using, roll in sugar to coat lightly.
9. Bake. Arrange on sheets, spacing 2 inches apart.

   Bake 9–11 minutes, until edges are set and lightly golden and centers look slightly underbaked. They’ll firm up as they cool.

10. Cool. Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely before glazing.
11. Make the glaze. Whisk powdered sugar, cinnamon, salt, vanilla, and 2 tablespoons milk. Add more milk a few drops at a time until it’s thick but pourable.
12. Glaze. Spoon or drizzle glaze over cooled cookies.

    Let sit 20–30 minutes to set.

Keeping It Fresh

• Room temperature: Store glazed cookies in an airtight container for 3–4 days. Place parchment between layers.
• Freeze baked: Freeze unglazed cookies up to 2 months. Thaw, then glaze.
• Freeze dough: Scoop, freeze until solid, then bag.

  Bake from frozen, adding 1–2 minutes.

Benefits of This Recipe

• Elevated flavor from brown butter without extra steps during baking.
• Foolproof texture: chilling and the extra yolk keep them tender and chewy.
• Flexible finish: glaze, sugar-roll, or both.
• Great for gifting thanks to the pretty glazed tops and sturdy crumb.

What Not to Do

• Don’t skip cooling the brown butter. Hot butter can scramble the egg and make greasy dough.
• Don’t overbake. Pull them when the centers still look soft; they set as they cool.
• Don’t over-flour. Weigh flour if possible. Too much flour = dry, cakey cookies.
• Don’t glaze warm cookies. The glaze will melt and turn runny.

Variations You Can Try

• Maple twist: Swap half the milk in the glaze for pure maple syrup.
• Spice blend: Add 1/2 teaspoon cardamom or chai spice to the dough.
• Brown sugar forward: Use 3/4 cup brown sugar and 3/4 cup granulated for deeper flavor.
• Sparkle sugar: Roll dough balls in coarse turbinado sugar for crunch.
• Citrus note: Add 1 teaspoon orange or lemon zest to the dough or glaze.

FAQ

Can I use salted butter?

Yes. Reduce the added salt to 1/4 teaspoon to balance the dough.

Do I have to chill the dough?

Chilling isn’t strictly required, but it helps prevent spreading and improves texture and flavor.

Even 20–30 minutes makes a difference.

How do I know the butter is properly browned?

Look for golden-brown milk solids on the bottom, a toasty aroma, and a deepened color. Remove from heat as soon as the bits turn chestnut brown—black means burned.

Can I make these gluten-free?

Use a 1:1 gluten-free all-purpose flour with xanthan gum. The texture will be a bit more delicate but still tasty.

What if my glaze is too thick or thin?

If it’s too thick, add milk a few drops at a time.

If too thin, whisk in a tablespoon of powdered sugar until it coats the spoon and slowly drips.

Why did my cookies turn cakey?

Too much flour or overbaking. Weigh your flour and pull the cookies while the centers look slightly underdone.

Final Thoughts

These Classic Brown Butter Sugar Cookies with Cinnamon Glaze take a timeless favorite and give it a cozy, bakery-worthy finish. They’re easy enough for a weeknight and pretty enough for a party.

Keep a batch of dough in the freezer, and you’re never far from warm, fragrant cookies that make any day feel special.