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 confectioner sugar creates the crinkle in the cookies. Hope you get a chance to make and eat these fantastic cookies.
How to Brown Butter
Brown butter is such a delicious ingredient. It does take a lot of time and a watchful eye though because you absolutely don't want it to burn. That doesn't taste good! Give yourself some time to make this butter and let it cool before mixing up your dough.
The butter will first froth and then begin to brown, so make sure to remove it from the heat promptly.
How to Make Crinkle Cookies
You can't always watch your cookie dough transform in the oven, seeing how the dough slowly bakes up. Crinkle cookies give you that option, though! When your dough is thoroughly mixed, place powdered sugar in a small, shallow bowl or small plate.
I like to scoop all my cookies first and have them ready to go. I then roll each once through the powdered sugar, making sure to coat all sides. Place it on the cookie sheet and finish the rest.
I like to do this quickly and get them in the oven. This way the powdered sugar doesn't soak in too much. As the cookies puff up during baking, the sugar will allow you to see all the cracks - which are then known as "crinkle cookies"! The brown butter makes the dough dark enough to see the contrasted sugared crinkles.
Adapted from Cookies and Cups
Brown Butter Cinnamon Crinkle Cookies
- 10 TBSP Butter
- 1 tsp Baking powder 4 g
- 2 ½ cups All purpose flour 300 g
- 1 tsp Ground cinnamon
- ½ tsp Kosher salt
- 1 cup Granulated sugar 198 g
- ¼ cup Light brown sugar 54 g
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ cup Confectioners sugar for coating dough balls
- Take your butter and heat over medium heat till it starts to clear and get frothy. The darker the amber color the nuttier the taste. Just don't burn the butter. Set the butter aside to cool.
- In a large bowl weigh out or measure your flour, baking powder, salt, and cinnamon which I run a whisk through it to blend all the ingredients together. Set this bowl aside.
- In your stand mixer (you can use a hand mixer) with the paddle attachment add your sugar, light brown sugar, and the cooled brown butter on top and blend on medium speed till combined. Add your eggs and vanilla extract and mix till smooth.
- Slowly add the flour, baking powder, salt, and cinnamon mix to the wet on low speed till combined. Cover and refrigerate for at least an hour. Turn your oven on to preheat giving your oven plenty of time to reach the 350° F temperature.
- Line your cookie pans with either parchment paper or a silicone sheet. I take a measuring spoon for 1 tablespoon and use that as my scoop to get about that size balls. Roll the cookie balls around the confectioner sugar to coat (I just put the sugar on a plate to easily roll the balls). Space about 2 inches apart on your pan.
- Bake for 11-13 minutes and leave on the pan for a couple of minutes before moving them to a cooling rack. I love how the confectioner sugar creates the crinkle in the cookies.