Indulge in the heavenly flavors of Brown Butter Cinnamon Crinkle Cookies, where the nutty richness of brown butter meets the comforting warmth of cinnamon. These cookies are the perfect treat for cozy evenings, festive gatherings, or a quiet moment of indulgence!
The magic of baking these Brown Butter Cinnamon Crinkle Cookies is more than just their aroma wafting through the house—it’s the heartwarming nostalgia they bring. Adapted from a beloved family recipe, these cookies have been refined over the years, becoming a staple of our holiday traditions. Their distinctive crinkled tops and a delicate dusting of powdered sugar make them as delightful to look at as they are to eat. Each bite is a taste of home, a connection to cherished memories, and a celebration of togetherness.
Why You’ll Love These Cookies
1. Brown Butter Brilliance: The nutty depth of browned butter gives these cookies an unparalleled richness.
2. Cinnamon Comfort: Warm spices make every bite perfect for cold-weather days.
3. Perfect Texture: Crinkled tops deliver a balance of crisp edges and soft, chewy centers.
4. Quick and Easy: With just 30 minutes needed, these cookies are as convenient as they are delicious.
Ingredients You’ll Need
• Unsalted Butter: Browned to bring out its deep, nutty flavor.
• High-Quality Cinnamon: A star ingredient that deserves special attention.
• Granulated & Brown Sugars: For sweetness and a hint of molasses depth.
• Chilling the Dough: Essential for developing flavor and creating the perfect texture.
Step-by-Step Instructions
1. Brown the Butter
Melt unsalted butter over medium heat until it foams and golden flecks form. This step is key to infusing your cookies with a nutty, aromatic flavor.
2. Mix Dry Ingredients
Combine flour, baking powder, cinnamon, and salt in a bowl. This will ensure even distribution of the flavors and leavening agents.
3. Combine Butter and Sugars
Mix the browned butter (once slightly cooled) with granulated and brown sugars until smooth.
4. Incorporate Eggs and Vanilla
Add eggs one at a time, followed by vanilla, blending until fully incorporated.
5. Mix in Dry Ingredients
Gradually fold in the dry mixture, mixing until just combined. Avoid overworking the dough to keep the cookies tender.
6. Chill the Dough
Refrigerate for at least an hour. This step firms the dough, making it easier to handle and enhancing the flavor.
7. Roll and Coat
Roll the chilled dough into balls and generously coat them in powdered sugar for their signature crinkle effect.
8. Bake to Perfection
Place the dough balls on a baking sheet, spaced apart, and bake at 350°F (175°C) for 10–12 minutes. Let them cool on the sheet to set their soft centers.
Storage Tips
• Room Temperature: Store in an airtight container for up to one week.
• Freezer Friendly: Freeze for up to three months, individually wrapped or layered with parchment paper.
Variations and Substitutions
• Molasses Depth: Use dark brown sugar for a richer flavor.
• Spice Blend: Add a pinch of nutmeg or cardamom for an extra layer of warmth.
• Gluten-Free: Swap in a gluten-free all-purpose flour blend.
• Vegan Version: Substitute plant-based butter and egg replacements for a vegan-friendly option.
Whether it’s the first bite or the last, these Brown Butter Cinnamon Crinkle Cookies deliver a combination of nostalgia, warmth, and pure indulgence. Perfect for sharing—or savoring all to yourself—this recipe is sure to become a cherished part of your baking repertoire.
Brown Butter Cinnamon Crinkle Cookies
Ingredients
- 10 tablespoons unsalted butter
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar for coating
Instructions
Brown the Butter
- Melt the butter in a small saucepan over medium heat.
- Continue cooking, swirling the pan occasionally, until the butter foams and golden brown flecks appear, releasing a nutty aroma.
- Remove from heat and let cool slightly.
Prepare Dry Ingredients
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
Cream Butter and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter with granulated sugar and light brown sugar.
- Beat on medium speed for 2-3 minutes until creamy and well combined.
Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until fully incorporated.
Combine Wet and Dry Ingredients
- Reduce the mixer speed to low and gradually add the dry ingredients.
- Mix until a smooth, cohesive dough forms. Avoid overmixing.
Chill the Dough
- Transfer the dough to a container and refrigerate for about an hour, or until firm.
Prepare for Baking
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Form the Cookies
- Using a medium cookie scoop or two spoons, shape the dough into balls.
- Roll each ball in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheet, leaving 2-3 inches of space between them.
Bake
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are crinkled.
Cool and Serve
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
- Transfer to a wire rack to cool completely.
