Brown Butter Cinnamon Crinkle Cookies
These brown butter cinnamon crinkle cookies feature a nutty, rich flavor with a soft chewy center and a signature cracked sugar coating. Perfect for cozy moments and easy baking.
Equipment
- 1 Mixer medium speed
- 1 Saucepan to brown the butter
- 2 Baking sheet pans lined with parchment paper
- 1 Whisk to blend dry ingredients
- 1 Medium cookie scooper for even cookie balls
Ingredients
Main ingredients
- 10 Tablespoons Butter for that perfect brown butter flavor
- 1 cup Granulated sugar to balance the spices
- ¼ cup Light brown sugar adds extra depth and a little chewiness
- 1 teaspoon Vanilla extract to boost sweetness and warmth
- 2 Eggs large, for binding everything nicely
- 2 ½ cups All-purpose flour holds the dough together just right
- 1 teaspoon Baking powder to help them rise a bit
- 1 teaspoon Ground cinnamon for that classic cozy spice
- ½ teaspoon Kosher salt to bring out all the flavors
- ½ cup Powdered sugar for rolling your dough balls into that crinkly coating
Instructions
Instructions
- Take your butter and bring to a low boil over medium heat until it gets frothy. Stir until the white froth disappears. The next step is the butter becomes clear along with the bubbles. Closely watch the butter since it will change to an amber color. Just don't burn the butter. Set the butter aside to cool.
- In a bowl, weigh or measure the flour. Add to the flour the baking powder, salt, and cinnamon. Run a whisk through it to blend all the ingredients together. Set this bowl aside.
- In another bowl, weigh or measure the sugar and the light brown sugar, and set it aside.
- In your mixer, add your sugar, light brown sugar, and the cooled brown butter. Blend on medium speed until combined. Add your vanilla extract and incorporate one egg before adding the second. Mix until smooth.
- Add about ⅓ of the flour mixture at a low speed until combined. Cover and refrigerate for at least an hour.
- Heat your oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper.
- Use a medium cookie scooper so the balls are even and roll them into balls. Roll 12 cookie balls around the powdered sugar to coat. Do one pan at a time. Coat the balls just before putting them in the oven.
- Bake for 11-13 minutes and leave on the pan for a minute before moving them to a cooling rack.
- After they cool completely, sprinkle a little powdered sugar on top and enjoy!
- Store cooled cookies in an airtight container at room temperature so they stay soft for a few days. For longer storage, refrigerate or freeze individually wrapped.
- If cookies lose some softness, warm them in the microwave for 10-15 seconds to get that chewy feel back.
Notes
I love the slightly nutty flavor of the brown butter, really gives these cookies a great taste! I opted for salted butter but you can use unsalted since the recipe calls for kosher salt as well. The powdered sugar coating creates the signature crinkle effect and a nice crunch. Enjoy soft, chewy cookies with a rich cinnamon flavor.