0 0
Brown Butter Cinnamon Crinkle Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

10 TBSP 1 stick plus 2 TBSP Butter
1 tsp (4 g) Baking powder
2 1/2 cups (300 g) All purpose flour
1 tsp Ground cinnamon
1/2 tsp Kosher salt
1 cup (198 g) Granulated sugar
1/4 cup (54 g) Light brown sugar
2 Eggs
1 tsp Vanilla Extract
1/2 cup for coating dough balls Confectioners sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Brown Butter Cinnamon Crinkle Cookies

Cuisine:

I love the slightly nutty flavor of the brown butter, really gives these cookies a great taste!!!! I opted for the salted butter but you can use unsalted if you like since the recipe calls for kosher salt also.

  • 1 hour
  • Medium

Ingredients

Directions

Share

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.

Adapted from Cookies and Cups

(Visited 360 times, 1 visits today)

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

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.

Barbara

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
lemon-spritz
previous
Lemon Spritz Cookies
Apricot Cream Cheese Cookie
next
Apricot Cream Cheese Cookies
lemon-spritz
previous
Lemon Spritz Cookies
Apricot Cream Cheese Cookie
next
Apricot Cream Cheese Cookies

3 Comments Hide Comments

Thank you for the cookies, they were the best I have ever had. Love them and I am going to try making them for the holidays.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.