Sourdough Brown Butter Sugar Cookies With Cinnamon

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5 from 2 reviews

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.


  • 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


  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.