Brown butter cinnamon sugar cookie bars

I whipped up these cookie bars one night after work to take a sweet treat to my sister in Fargo when I went for a weekend visit. They came together in no time and were a hit.


The cinnamon sugar topping gives these bars a fun bite.


Brown butter sugar cookie bars, only slightly adapted from Picky Palate


  • 2 sticks unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 bag cinnamon chips (1 2/3 cups)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with parchment paper. Place butter into a medium saucepan over medium heat. Melt and cook until browned, swirling occasionally. Remove from heat and let cool for 20 minutes in the fridge.  
  2. Transfer butter to a large mixing bowl or stand mixer. Add sugar, mixing until well combined. Add eggs and vanilla, mixing well (about 3 minutes). Slowly add flour, cinnamon, baking soda, salt and most of the cinnamon chips (reserve 1/2 cup for the top), mixing until just combined. Transfer to prepared baking dish, pressing evenly. Place sugar and cinnamon into a small mixing bowl, stirring then sprinkling over top of pressed dough. Sprinkle the 1/2 cup of cinnamon chips on top. Bake for 25-30 minutes until baked through. Remove from oven and let cool for 30 minutes then cut into squares and serve.


My one big tip when baking is to seriously take your time and mix the sugar and butter and again when you add eggs. You want light batter that is fluffy like on the left. If you don’t do this long enough, the end result isn’t as good. The batter gets much thicker when you add the flour and of course, you don’t want to overbeat once flour is added. Just incorporate it.


The bars before and after. They puff up on the edges a bit. You could cut those off, but sometimes those are the best parts!


Using brown butter gives these an extra depth. Brown butter is nothing short of amazing. So, so good!




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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