Cinnamon Brown Butter Shortbread Bears Recipe (with Video)

Brown the butter
1. In a saucepan over medium heat, add in all of the unsalted butter. Continuously stir with a whisk or rubber spatula. After the butter melts, it will begin to foam. Then, the foaming will stop and brown specks will start to form at the bottom of the pan. The color change will be fairly quick, so keep an eye on the butter. Remove the pan from heat once you smell a nutty aroma and the butter becomes golden brown.
2. Immediately transfer to a heat-safe bowl. Let cool in fridge until the butter firms back up to a softened stage. This may take about 1-2 hours.
For the cookie dough
1. In a stand mixer using the paddle attachment (can alternatively use hand mixer, whisk, or fork!), mix the butter and sugar on medium speed until smooth. Scrape bottom of bowl.
2. Add in the egg and vanilla. Stir until combined.
3. Sift in all of the flour, ground cinnamon, and salt, mixing until no dry spots remain.
4. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
5. Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
6. Now, you will make a "parchment stack". The bottom layer will be a large piece of parchment paper, the cookie dough in the middle, then parchment paper on top. This will make rolling out the dough much easier + mess free. Lay large piece of parchment paper down on work surface. Plop on all of the cookie dough, then lay another piece of parchment on top of it. Use a rolling pin to roll out the dough into a large rectangle, until dough reaches desired thickness. I rolled my dough out to a little under half an inch thick.
7. This step will help loosen the shortbread from the parchment paper layers. So when you cut out dough pieces, the dough doesn't stick to the paper and is easier to transfer to your lined baking tray. Peel off top parchment paper, then lightly stick it back on. Flip the entire parchment-shortbread-parchment stack over so you can peel off the bottom parchment paper.
8. Use bear cookie cutters to cut out desired shapes. If dough is getting too soft, pop it back in the fridge or even the freezer for a few minutes. Knead together any dough scraps, roll out, and cut out more bear cookies.
9. Transfer cookies to baking sheets, about 2-3 inches apart.
10. The cookies will not spread much while baking.
11. Mix cinnamon sugar ingredients in small bowl, then lightly sprinkle on top of each cookie.
12. Bake for 10-12 minutes.
13. Cookies should have slightly firm edges and look set (no wet/underbaked spots in dough).
14. Let cool on pan for about 5-10 minutes, then transfer to wire rack.
Optional
1. Use a piping bag, spoons, or knife to spread on Nutella or jam on each bottom cookie.
2. Add a matching cookie on top.
3. Enjoy!