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Brown butter crinkle cookie baked with powdered sugar propped up.
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5 from 1 vote

Brown Butter Cinnamon Crinkle Cookies

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.
Prep Time15 minutes
Total Bake Time22 minutes
Chill1 hour
Total Time1 hour 37 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 24 cookies
Calories: 136kcal

Ingredients

  • 10 tablespoon Butter
  • 1 teaspoon Baking powder 4 g
  • 2 ½ cups All-purpose flour 300 g
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Kosher salt
  • 1 cup Granulated sugar 198 g
  • ¼ cup Light brown sugar 54 g
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • ½ cup Confectioners sugar for coating dough balls

Instructions

  • 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 (175°C or 180°C) 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.

Nutrition

Calories: 136kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 114mg | Potassium: 24mg | Fiber: 1g | Sugar: 11g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg