Sourdough Brown Butter Sugar Cookies With Cinnamon

Brown Butter Sugar Cookies

The special ingredient in brown butter sugar cookies is, of course, brown butter.

When you gently cook the butter until it turns a rich, nutty brown, it undergoes a transformative process known as the Maillard reaction, in which the milk solids caramelize and develop a complex, deep flavor profile.

The subtle bitterness of brown butter balances the cookies’ sweetness, making them more sophisticated in taste. Additionally, brown butter imparts a unique aroma that is both warm and inviting.

The most important thing to remember when using browned butter is to let it cool to room temperature before using it in the recipe. If you dip a finger in the butter, it should not feel warm at all.

Sourdough Sugar Cookies

Sourdough starter, a mixture of flour and water fermented by wild yeast and lactic acid bacteria, is typically used in bread-making. However, it can also be employed in various baked goods, including cookies, to add moisture and a subtle tangy flavor.

You can use an active sourdough starter or a sourdough starter discard straight from the fridge.

Long Fermented Brown Butter Sugar Cookies

You can also long ferment these brown butter sugar cookies to make them easier to digest. If digestibility concerns you, you’ll want to use an active, bubbly sourdough starter. Once you mix the cookie dough, divide and wrap it, then let it ferment in the fridge for 24-72 hours before rolling it out.

Embossing the Brown Butter Sugar Cookie Dough

If you’ve never used an embossed rolling pin before, follow these directions for the best results:

1. Make the Dough: Prepare your sugar cookie dough using the recipe below. It is a firm dough, perfect for embossing. 
2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Chilled dough holds the embossed design better (more on this in step 7).
3. Roll Out the Dough: Using a regular rolling pin, roll the dough between two large pieces of parchment paper to an even thickness of about ¼ inch, which is ideal for most embossed designs.
4. Emboss the Dough: Switch to the embossed rolling pin. Apply firm and even pressure and roll it over the dough to imprint the design. Roll only once to avoid overlapping designs.
5. Cut Out Cookies: Use a cookie cutter to cut shapes from the embossed dough. If you don’t have a cutter, a regular mouth mason jar works great for round cookies. 
6. Transfer to Baking Sheet: Carefully transfer the cookies onto a parchment-lined baking sheet, leaving about 1/2 inch space between them.
7. Chill the Cut Out Cookies Again: Place the baking sheet in the freezer for 15 minutes to chill the cookies. Chilling helps the design remain defined during baking. 

Brown Butter Sugar Cookies with Cinnamon

Adding cinnamon to sugar cookies transforms them from a simple, sweet treat into a warm, aromatic delight.

With its sweet and woody flavor profile, cinnamon infuses the cookies with a depth of flavor that plain sourdough sugar cookies lack. This spice, known for its comforting, homey aroma, creates an inviting scent that enhances the flavor before you even bite into the cookie.

The spicy notes of cinnamon complement the sweetness of the sugar, adding a layer of complexity that balances the cookie’s flavor. Moreover, cinnamon has a slight heat and a touch of bitterness that cut through the cookie’s richness, preventing it from becoming overly sweet or cloying.

Cinnamon also contributes to the brown butter sugar cookies’ visual appeal, adding specks of warm brown color that hint at the flavor hidden within. Overall, cinnamon adds a delightful twist to the sourdough sugar cookie and evokes a sense of warmth, perfect for Christmas.

Freezing Sourdough Sugar Cookie Dough

You can prep this cookie dough ahead of time and freeze it until closer to Christmas!

• Follow the directions to prepare the dough and wrap it in plastic wrap (through step six in the recipe card).
• Let it ferment overnight in the fridge.
• Place the wrapped dough in an airtight zip bag and stick it in the freezer.
• Keep frozen until you’re ready for the next steps.
• When you’re ready to bake, remove the dough from the freezer and let it defrost to room temperature before proceeding with the recipe.

More Sourdough Cookies Recipes

• Sourdough S’mores Cookies with Marshmallows and Brown Butter
• Miso Chocolate Chip Cookies with Brown Butter
• Sourdough Fermented Gingerbread Cookies

Sourdough Discard

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Sourdough Brown Butter Sugar Cookies With Cinnamon

Santa will love these Sourdough Brown Butter Sugar Cookies! These sourdough sugar cookies with a hint of cinnamon have the perfect blend of warmth and sweetness.

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• Prep: 2 hours
• Cook: 10 minutes
• Total Time: 2 hours 10 minutes

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Ingredients

• 224 grams salted butter
• 325 grams organic cane sugar
• 3 grams cinnamon (1 teaspoon)
• 2 large eggs
• 100 grams sourdough discard
• 10 grams vanilla extract
• 600 grams all-purpose flour
• 1 teaspoon baking soda
• 5 grams sea salt

Instructions

1. Brown the butter in a small saucepan until bubbly, and dark golden to light brown. Stir it continuously, careful not to burn it.  Remove from heat and allow the butter to cool completely to room temperature.
2. In a large bowl, combine the flour, baking soda and salt. Set aside
3. In a separate bowl, cream together the room-temperature brown butter, cinnamon, and sugar. Add the eggs one at a time and mix until well incorporated.
4. Add the vanilla and sourdough discard to the butter-sugar mixture and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until evenly incorporated.
6. Divide the dough into two discs and wrap with plastic wrap. Place the dough in the refrigerator for 2 hours or up to 3 days for a long fermentation.
7. Preheat your oven to 350° F.
8. Place one disc of dough between two pieces of parchment paper and roll it out to a 1/4-inch thickness. The dough should be stiff and firm, and it takes a little effort to roll it out. Let the dough come closer to room temperature to make it easier.
9. After, I remove the parchment paper and roll it again with an embossed rolling pin. Alternatively, you can leave the cookies smooth and decorate them however you’d like.
10. Use cookie cutters to cut out shapes. If you use an embossed rolling pin, refrigerate the cut out cookies for about 30 minutes before baking— this helps the design stay prominent.
11. Bake for 10 minutes, until the edges start to turn golden.
12. Allow to cool completely.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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