This post has been updated with all new photos and step-by-step instructions. It was originally made in August 2021. The ingredients and amounts have not changed.
These Brown Butter Cinnamon Crinkle Cookies have a slightly nutty taste, which is just the perfect amount to go with the cinnamon and sugar. I love how the powdered sugar creates the crinkle cracks on the outside of these cookies. Hope you have time to make and eat these fantastic cookies.
The powdered sugar creates a crispy outside shell, and the cookie inside remains soft. Love looking at the cracks that form. These are a unique cookie with a nutty taste from the brown butter.
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Ingredients
- Butter
- Granulated sugar
- Light brown sugar
- Vanilla Extract
- Eggs large
- All-purpose flour
- Baking powder
- Ground cinnamon
- Kosher salt
- Powdered sugar
How to Brown Butter
Brown butter is such a delicious ingredient. It does not take a lot of time. But you need to keep a watchful eye, though the process because you absolutely don't want it to burn.
Start by adding the butter to a small saucepan. Melt the butter over a medium heat. Bring to a low boil and you will get a frothy white film on the top.
Continue to boil the butter and the frothy white film will disappear. Stirring so that the butter does not burn.
As you continue to stir, the butter will become clear and so will the boiling bubbles. This is when you need to really pay attention because the process can go quickly from this point on.
The butter will become an amber color and if you lean over the saucepan, you can smell the nuttiness. There will be brown specks at the bottom of the saucepan you only want the specks to be a medium brown color. Once you reach this point, take the pan off the heat.
The butter needs to cool down before starting the cookie dough.
How to Make Crinkle Cookies
These are a pretty simple cookie to make. Now that the butter is cooling, I weight the sugar and the light brown sugar into a bowl and set aside. Next, in another bowl, weight or measure the flour. Add to the flour the baking powder, cinnamon, and the salt. I run a whisk through to blend them together. Set that bowl aside and now it is time to mix the dough.
Mix the Cookie Dough
Add the cooled butter and sugar together and mix. Next, add the vanilla extract and one egg. Incorporate the first egg before adding the second egg.
I know the mixture looks really runny but it will firm up. Add about a third at a time the flour mixture until all of it has been added. Try not to over beat the flour.
Cover and chill in the fridge for an hour. This allows time for all the flavor to meld together and the butter to become solid again. I allow the cookie dough to sit for about 15 minutes on the counter before trying to scoop out the cookie balls.
Ball Sugar and Bake
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I also use a medium cookie scooper so I get even size cookie balls.
I like to scoop all my cookies first and have them ready to go. There are about 24 balls from the cookie dough.
Roll the cookie ball through the powdered sugar, coating all sides. Place it on the cookie sheet and finish the other 11 balls for this pan. I try to roll the cookie balls for the second pan in the powdered sugar just before they go into the oven.
Bake for 11-13 minutes. I bake them until I see the cracks form in the cookies.
Leaving them on the sheet pan for about a minute after they come out of the oven before moving them to a cooling rack. After they cool completely, I sprinkle a little powdered sugar on top.
Enjoy!
FAQ's
Yes, but the taste will not be the same. Brown butter has a taste of its own that you will totally miss, but if you are strapped and just do not have the time, you can opt for regular butter.
You want to store these in a container with a lid that seals. I use Rubbermaid TakeAlongs, 1 Gallon, 2 Packs, Red, Large Rectangular Plastic Food Storage Containers.
Well, you can always use regular granulated sugar or you can do a cinnamon sugar mixture for a unique taste. But powdered sugar is the traditional sugar for crinkle cookies.
Other Cookies with Cinnamon
Recipe
Brown Butter Cinnamon Crinkle Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- 10 Tablespoons (140 g) Butter
- 1 cup (200 g) Granulated sugar
- ¼ cup (55 g) Light brown sugar
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 (2) Eggs large
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- 1 teaspoon (1 teaspoon) Ground cinnamon
- ½ teaspoon (0.5 teaspoon) Kosher salt
- ½ cup (60 g) Powdered sugar for coating dough balls
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. I 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. I use a medium cookie scooper so the balls are even and roll them into balls. I do all the balls first. Roll 12 cookie balls around the powdered sugar to coat. I do one pan at a time. I like to coat the balls just before I put them in the oven. Bake for 11-13 minutes and leave on the pan for a minute before moving them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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