Brown Butter Cinnamon Globe Cookies
Enjoy this twist on a classic snickerdoodle. The cinnamon sugar will travel around each cookie’s crinkly top to make each bite different. We’ve added a little sophistication by using browned butter to take this classic to the next level.
Average Rating:
5 / 5, 0 votes

Servings: 1 Cookie (Makes 12)
Prep Time: Minutes
Bake/Cook Time: 10-16 Minutes Minutes





1 1/8 Cup (180 g)

Authentic Foods Steve’s GF Cake Flour Blend

4 TBSP (57 g)


1 TSP (4.2 g)

Cream of Tartar

1/2 TSP (2.6 g)

Baking Soda

1/4 TSP (1.8 g)


3/4 TSP (3.6 g)

Authentic Foods Vanilla Powder


Large Egg (beaten)

1 TBSP (15 g)


7/8 Cup (175 g)

Granulated Sugar

Cinnamon Sugar Mixture



1 TBSP (13 g)

Granulated Sugar

1 TSP (2 g)

Cinnamon (Recommend Ceylon or Saigon)


  1. Cut the butter into cubes and melt the butter over medium heat until it begins to foam (3-4 minutes). Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks. Remove from heat and allow to cool to room temperature.
  2. Pre-heat the oven to 350F and line one baking sheet with parchment paper.
  3. In a medium bowl combine Steve’s GF Cake Flour Blend, Authentic Foods’ Vanilla Powder, cream of tartar, salt and baking soda.
  4. Once the browned butter has cooled, cream the brown butter and sugar using and electric stand mixer using medium speed until the mixture is light and fluffy (2-3 minutes).
  5. Reduce the speed to low and add the egg and water (if using Vanilla Extract instead of Authentic Foods Vanilla Powder add 1 TBSP here), beating until just combined.
  6. In a small bowl, make the cinnamon/sugar mixture. Use a small ice cream scooper to make cookie dough balls and roll them in the cinnamon/sugar.
  7. Place the cookie dough balls on the baking sheet and bake for 10-12 minutes for a softer cookie and 14-16 minutes for a crispy cookie. Allow cookies to cool on the sheet for 5 minutes prior to placing on a wire rack to cool completely.

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