- 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
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
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.