Brown the Butter:

In a medium saucepan, melt butter over medium-high heat. It will melt, foam, then turn clear golden. When you see toasted brown specks forming, remove from heat immediately. The residual heat will continue browning the butter to a medium brown color.

Pour the browned butter and all the toasty flecks into a medium bowl. Slowly add 3 tablespoons of water and stir to combine. Transfer to the freezer.

Chill the Browned Butter:

Freeze for 30 minutes, then give it a full stir, scraping down the sides and mixing the melted parts over the solidified chunks. Return to the freezer for another 15-30 minutes until firm throughout.

Cut into chunks right in the bowl. No need to make them even.

Make the Dough (Food Processor Method):

Place flour, 1¼ cups sugar, baking powder, baking soda, and salt in a food processor. Pulse to blend.

Add chilled brown butter chunks and cream cheese. Pulse and blend until all visible pieces disappear and the mixture looks like breadcrumbs.

Add egg and vanilla. Blend until fully combined, scraping down as needed (dough will look like boulders). Continue running the machine for another full minute until the dough looks thick and smooth.

Make the Dough (Electric Mixer Method):

Whisk together flour, baking powder, baking soda, and salt in a bowl.

In a large bowl, beat cream cheese, chilled brown butter, and 1¼ cups sugar until fluffy.

Add egg and vanilla, beating again and scraping down the bowl as needed.

Add flour mixture and beat just until flour disappears. If the dough feels too soft to roll, chill in the fridge for 20 minutes.

Bake the Cookies:

Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a small bowl, combine remaining 3 tablespoons sugar and all the cinnamon.

Scoop dough into 1.5-tablespoon-sized balls (using a #40 scoop is helpful). Roll briefly in your hands to smooth, then roll in cinnamon sugar mixture.

Place on prepared baking sheets, spacing 2 inches apart. Use your fingers to gently flatten each dough ball about one-third of the way.

Bake for 10-11 minutes. The cookies will feel very soft and underbaked on top, but they’ll set as they cool.

Let cookies rest on the baking sheet for 2 minutes, then transfer to a rack to cool completely.

Pro Tips for Success

Don’t Overbake – These cookies continue to set after coming out of the oven. They’ll feel soft but will be perfectly tender when fully cooled.

Watch the Brown Butter – The key is catching it at medium brown, not dark. Once you see the specks, remove immediately.

Use the Food Processor – This method works most reliably for incorporating cold brown butter evenly.

Store Properly – These keep for one week in an airtight container at room temperature.

Make Ahead – You can brown the butter days ahead and store it in the fridge, or freeze the dough balls before baking.

Variations to Try

Add Cardamom – Mix ½ teaspoon into the cinnamon sugar coating for extra warmth.

Orange Zest – Add ½ teaspoon finely grated orange zest to the dough.

Vanilla Bean – This recipe calls for vanilla bean paste, which really elevates the flavor compared to regular extract.

Cinnamon Swap – Use a high-quality cinnamon like Royal Cinnamon for more complex flavor.

Storage

Room Temperature – Keeps for one week in an airtight container.

Refrigerator – Store in an airtight container for up to 2 weeks.

Freezer – Freeze baked cookies for up to 3 months, or freeze dough balls before baking and bake as needed.

Serving Suggestions

These are perfect with a warm cup of coffee or hot cider on a crisp fall day. They’re also excellent for gifting during the holidays or bringing to gatherings.

Yield: 30-32 cookies

Prep Time: 20 minutes (plus chilling)

Bake Time: 10-11 minutes per batch

Total Time: About 1 hour including chilling