Cinnamon Cookies for Grown Ups

The best cookie exchange you can do is with dear friends, and that's what makes this one so special.

Di of Di's Kitchen Notebook conceived this cookie exchange among several of us who Twitter bake. We often wish we lived closer: I live in California and Marthe lives in the Netherlands, and the rest of the bakers live in between (Di will post a round up in a few days). Yet we often get together virtually and bake and share notes through our tweets.

Normally, I would have selected another recipe but I'm still hampered by tendonitis in my right wrist, so chopping was out of the question. Inspired by a recent post by Katrina, I revamped this recipe to include cinnamon chips. Brown butter + cinnamon = delicious. Perhaps not as delicious as brown butter served by itself, but still yummy.

Cinnamon Cookies for Grown Ups
Printer friendly recipe

1 3/4 cups (8 3/4 ounces) all purpose flour

1/2 teaspoon baking soda
14 tablespoons (7 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg

1 large egg yolk

1 1/2 cups cinnamon chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. 

2.  Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

3. Heat 10 tablespoons butter in a deep 10-inch skillet or saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma and the milk solids are very brown, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large, deep heatproof bowl. Immediately stir remaining 4 tablespoons butter into hot butter until completely melted.

4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in cinnamon chips and give dough a final stir to ensure no flour pockets remain.

5. Portion out dough: 1 tablespoon will give you 2" cookies and 2 tablespoons of dough yields 3-3 1/2" cookies. Arrange 2 inches apart on prepared baking sheets.

6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes about 3 dozen 2" cookies

Thanks, Di, for coming up with this fun idea. You're the best! XOXO