Ingredients
Method
Brown the butter
- In a medium sized saucepan, melt the butter over medium heat until it begins to sizzle and foam. Keep cooking, stirring constantly, until you see the milk solids at the bottom begin to turn an amber brown color. Remove from heat and pour the butter into a small bowl. Place the brown butter in the fridge for 10 minutes, and then in the freezer for 10 more minutes. You don't want the butter to completely solidify but when you stir it it should be similar to the texture and thickness of frosting. Start the rest of the cookie dough while the butter is in the freezer.
Make the cookie dough
- In a medium sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside
- In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the cookie butter, brown sugar, and granulated sugar together on medium speed until fluffy. Add the cooled brown butter and mix until just combined. It will look a little split, that's ok! Mix in the egg and vanilla extract. Add in the dry ingredients, and beat on low speed until just combined. Finally, mix in the milk and you should have a soft dough.
- Divide the dough in half and press each half into a thick disk (shape and thickness isn't super precise here). Wrap each disk in cling wrap and chill for 1 hour in the refrigerator.
Shape the cookies
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Unwrap one of the disks of dough and place it on a floured work surface. Roll it out to roughly 1/4 inch thick. Cut into cookies using a dog bone shaped cookie cutter. Re-roll and cut the scraps until you have used up the dough. Place the cookies a little over an inch apart on the previously prepared baking sheets. Repeat with the second disk of dough.
- Bake for 9-10 minutes or until the bottom is just starting to brown. Let the cookies cool on the baking sheet for 10 minutes before enjoying warm or moving to a wire cooling rack to cool completely.