Description
These Brown Butter Cinnamon Crinkle Cookies are a delightful twist on classic crinkle cookies, infused with the rich, nutty flavor of browned butter and a warm cinnamon spice. Coated in powdered sugar, they bake up soft with slightly crispy edges and a beautiful crinkled top, perfect for any cozy occasion or holiday treat.
Ingredients
Scale
Wet Ingredients
- 1 cup brown butter (cooled to room temp)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Coating
- 3/4 cup powdered sugar (for coating)
Instructions
- Brown the butter: In a light-colored pan over medium heat, melt and cook the butter, stirring frequently until it turns a golden brown color and releases a nutty, fragrant aroma. Be careful not to burn it. Remove from heat and allow to cool to room temperature.
- Combine sugars and butter: In a mixing bowl, mix together the cooled brown butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add eggs and vanilla: Beat the eggs and vanilla extract into the sugar and butter mixture until fully incorporated and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt to ensure even distribution of leavening agents and spices.
- Form the dough: Gradually add the dry ingredients into the wet ingredients, stirring until a uniform dough forms without overmixing.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to firm up the dough, which helps with shaping and texture.
- Preheat oven and prepare baking sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape and coat cookies: Using a tablespoon-sized scoop, portion out dough balls, roll them between your palms, then generously coat each ball in powdered sugar to create the signature crinkle effect during baking.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake for 10–12 minutes until the edges are set but the centers remain soft.
- Cool cookies: Let the cookies cool on the baking tray for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Brown butter adds a rich, nutty flavor that elevates the classic crinkle cookie.
- Be sure to cool the brown butter completely before mixing to prevent cooking the eggs.
- Chilling the dough is essential to maintain cookie shape and improve texture.
- Using a light-colored pan while browning butter helps you easily monitor color change to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days.
