Classic Browned Butter Cookies

Heat a nonstick skillet over medium-low heat and add butter. Cook, stirring occasionally, until butter turns an amber color. Transfer browned butter to a heat-safe bowl and cool completely. I refrigerated mine for about 20 minutes—be careful to not let it solidify!

In a mixing bowl, beat eggs, vanilla, browned butter, and turbinado sugar until smooth. The sugar will not completely cream into the butter as with traditional cookies, so stop mixing when it looks mostly smooth, an off-white/cream color.

Combine flour, baking soda, cinnamon, and salt. Slowly, 1/2 cup by 1/2 cup, add flour mixture, mixing gently after each addition. Stir in add-ins of your choice and then shape into balls about the size of a golfball (or slightly larger if you’d like). Refrigerate for 30 minutes.

Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Place cookies on the tray, leaving 2 inches of space from cookie to cookie. Bake for 8–10 minutes—8 minutes will yield softer, more moist cookies, while 10 minutes will yield crisp-around-the-edges cookies. Remove from the oven and let cool on the baking sheet for about 10 minutes. Transfer to a cooling rack until ready to store or serve.

Enjoy!