Brown Butter Cinnamon Crinkle Cookies are easy, flavor-packed crinkle cookies that melt in your mouth. Brown butter and cinnamon combine to make a true cozy cookie!
- Comforting and classic! These easy crinkle cookies are like a cozy blanket, a pumpkin spice latte, and a cracking fire. These are perfect in the winter/fall, but of course I love to make them all year long!
- Flavor! Brown butter creates a nutty, rich base flavor with some cinnamon added to round out the depth. A little extra vanilla extract adds to the deep flavor profile, and then they are rolled in powdered sugar, so there is a creamy, melt-in-your-mouth texture to finish everything off.
- Easy! You don’t even need your mixer for these. They can all be done in a large sauce pot that you use to brown your butter!
Crinkle cookies are simply cookie rolled into powdered sugar before they go in the oven, so as they bake they spread and create a pretty, crackled appearance.
Typically you see Chocolate Crinkle Cookies, which are super pretty with the contrast of the dark cookie and the powdered sugar…but why let chocolate have all the fun?
Why Brown the Butter?
If you are asking that question I wonder if we can still be friends…Ok, just kidding…sort of. Browning butter adds SO much flavor to anything you add it to. And typically you can replace regular butter with browned butter whenever your recipe calls for butter!
Browned butter is just butter, cooked until it’s melted, and then cooked longer, swirling or stirring the butter so it doesn’t burn. The milk solids toast and create tons of flavor and the butter turns a pretty amber color. TIP: You can use brown butter melted, or allow it to come back to room temperature and return to its solid state. This cookie recipe uses the butter in its melted state, just slightly cooled.
Once you have the butter browned, things go together quickly and easily!
- Just whisk together your dry ingredients: flour, baking powder, cinnamon, and salt.
- Then mix both of the sugars into the butter.
- Next pour the dry ingredients into the butter mixture and stir to combine.
- You need to chill the dough at this step so it’s easier to work with.
- Once it’s chilled, roll the dough into balls and then coat them in powdered sugar.
- Bake and enjoy!
- Browned Butter Shortbread
- Sea Salt Butterscotch Pretzel Cookies
- Browned Butter Bourbon Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes + 1 hour chill time
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They’re sweet, full of brown butter and cinnamon goodness, and coated in powdered sugar for that perfect crinkle look!
Ingredients
- 10 tablespoons butter, sliced
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup powdered sugar
Instructions
- Place the butter in a large saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly, for 15 – 20 minutes.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and salt and set aside.
- Add the granulated and brown sugar into the saucepan with the cooled butter, stirring to combine. Add in the eggs and vanilla, mixing until smooth.
- Slowly stir in the flour mixture until just incorporated. Cover the saucepan and refrigerate for at least 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1 1/2 – tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
- Bake for 10-12 minutes or until the cookies are set.
- Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
Notes
Store the cookies at room temperature for up to 5 days.
Freeze baked cookies airtight for up to 2 months for best freshness, Thaw at room temperature.
Nutrition
- Serving Size:
- Calories: 57
- Sugar: 2.5 g
- Sodium: 35.3 mg
- Fat: 2 g
- Carbohydrates: 8.7 g
- Protein: 1.5 g
- Cholesterol: 10.3 mg
This looks amazing! Could I add chocolate chips and chopped pecans? Any idea on how much I should use if I did? Thank you!
Nuts would be great! I’d add 1/2 cup chopped pecans!
Mine are almost an undercooked texture, delicious though, should I use the convection option when I make them?
Mine were undercooked texture as well and did not spread. I followed the recipe exactly as written. Love a good crinkle cookie but would not make these again. Also not enough cinnamon in these. Disappointed
I made these but they didn’t flatten or crinkle. What did I do wrong? They ARE still delicious.
I made these tonight and they’re absolutely delicious! They’re simple but have an amazing flavor and texture. They were really easy to make too. Whipped them up in about 30 minutes after work. Would definitely recommend!
These are delicious but my spread out really flat, I followed the recipe exactly so not sure what happened. My oven temp was right, I let the dough cool, I used 10tbs of butter and did 2.5cups of flour. Did this happen to anyone else?
I just made the dough and the same! So, I don’t know what is going to happen when trying to make them. I wonder if it’s only supposed to be 2 cups of flower and not 2 and a half??
Not sure why you’re experiencing this! I haven’t ever had this problem. Make sure when measuring flour to use the spoon and sweep method and not to pack it at all, as that can absolutely change the outcome!
I messed these up somewhere and my dough came out crumbly and dry. Now I’m not sure what to add to make it normal.