Imagine sinking your teeth into the most irresistible shortbread cookies that are not just delicious, but absolutely adorable! These Cinnamon Brown Butter Shortbread Bears are about to become your new obsession, combining the rich, nutty flavor of brown butter with warm cinnamon spice in an utterly charming bear-shaped delight. Perfect for cookie lovers, baking enthusiasts, and anyone who appreciates a touch of whimsy in their desserts, these cookies are guaranteed to bring a smile to your face and warmth to your kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt the butter slowly, stirring constantly, until it turns a golden amber color and develops a nutty aroma. This process typically takes 5-7 minutes. Watch carefully to prevent burning.
- Transfer the browned butter to a heat-safe bowl and refrigerate for 30-45 minutes until it solidifies but remains soft and spreadable. The butter should have a creamy consistency similar to softened cream cheese.
- In a large mixing bowl, cream the browned butter with powdered sugar until light and fluffy, using an electric mixer. Mix in the vanilla extract and ensure the mixture is well combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough should be soft but not sticky.
- Wrap the dough in plastic wrap and refrigerate for 1 hour to allow it to firm up and make rolling easier.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness. Use bear-shaped cookie cutters to cut out the shortbread cookies.
- Place the bear-shaped cookies on the prepared baking sheets, spacing them about 1 inch apart. If desired, use a toothpick to create small details or facial features.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Rotate the baking sheets halfway through for even baking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with additional powdered sugar or decorate with royal icing if desired.
Tips
- Brown Butter Perfection: The key to incredible flavor is patience when browning butter. Use a light-colored pan so you can see the color change, and stir constantly to prevent burning.
- Chill for Success: Don't skip the chilling steps! Refrigerating the butter and dough helps develop flavor and makes the dough easier to handle.
- Flour Power: When rolling out the dough, lightly dust your surface and rolling pin to prevent sticking. Too much flour can make cookies tough.
- Precision Matters: Use a sharp, clean cookie cutter and press firmly to get clean bear shapes. Re-roll scraps gently to avoid tough cookies.
- Baking Wisdom: Rotate your baking sheets halfway through cooking for even browning. Watch closely in the last few minutes to prevent over-browning.
- Decorating Options: While delicious plain, you can elevate these bears with a light dusting of powdered sugar or delicate royal icing details.
Nutrition Facts
Calories: 125kcal
Carbohydrates: 13g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
