Brown Butter Cinnamon Crinkle Cookies

5 from 1 vote

Brown Butter Cinnamon Crinkle Cookies

Brown butter gives these cinnamon crinkle cookies a slightly nutty flavor, while a powdered sugar coating creates a lightly crisp outside with a soft center.

Prep Time30

Total Bake Time22

Chill1

Total Time1 52

Course: Cookies

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 146kcal

Author: Barbara Hall

Ingredients

10 Tablespoons (140 g) Butter
1 cup (200 g) Granulated sugar
¼ cup (55 g) Light brown sugar
1 teaspoon Vanilla Extract
2 Eggs large
2 ½ cups (312.5 g) All-purpose flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
½ teaspoon Kosher salt
½ cup (60 g) Powdered sugar for coating dough balls

Instructions

Melt the butter in a small saucepan over medium heat and bring it to a low boil. Stir as the white froth begins to disappear and the butter and bubbles become clearer. Watch closely for an amber color, medium brown specks at the bottom of the pan, and a nutty aroma. Remove the pan from the heat and let the butter cool before mixing the dough.
While the butter cools, weigh or measure the granulated sugar and light brown sugar into a bowl and set aside. In another bowl, weigh or measure the flour. Add the baking powder, cinnamon, and salt. Whisk to blend, then set the bowl aside.
In your mixer, combine both sugars and the cooled brown butter on medium speed. Add the vanilla extract and one egg, mixing until incorporated before adding the second egg. Mix until smooth. On low speed, add the flour mixture about a third at a time, mixing just until combined after each addition.
Cover and refrigerate the dough for 1 hour. Let it sit on the counter for about 15 minutes before scooping.
Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Use a medium cookie scoop to scoop the dough, then roll it into about 24 evenly sized balls.
Generously coat 12 dough balls in powdered sugar and place them on a prepared pan. Bake 1 pan at a time for 11 to 13 minutes, watching for cracks to form on top. Coat the remaining dough balls just before baking the second pan.
Let the cookies rest on the pan for about 1 minute before moving them to a cooling rack. Once completely cooled, sprinkle with a little more powdered sugar if desired.

Recipe Notes

If the dough balls are too cold for the powdered sugar to stick well, let them sit briefly at room temperature before coating. Roll them in powdered sugar just before baking.

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