Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They’re sweet, full of brown butter and cinnamon goodness coated in melt in your mouth powdered sugar that gives them the perfect crinkle look!
I wish I was baking something bright and lemony. Maybe a strawberry cake or a coconut cupcake would be more season-appropriate…it is the first week of Spring and all.
Alas, I’m not. But I have to say, while I am not loving the weather here in the northeast (brrr). I AM loving the extra cozy clothes days. I’m not quite ready to show these legs to the world yet. Pass the cookies, please.
And really, browned butter and cinnamon in one place is basically the cookie version of sweatpants, amiright? The darling thing about these little gems is that while they are comforting and blanket-worthy, I dare say they might be the perfect year-round cookie. I mean I don’t stop loving delicious things in the Spring. Cozy cookies all year ’round I say! I think if I were to be running for president that might be my campaign.
I’d win. Most definitely.
You can see the soft centers, loaded with cinnamon and the pretty powdered sugar cracked exterior.
Fantastic, I say.
Also, can I mention I made this recipe from the fab book, Quick-Shop-&-Prep 5 Ingredient Baking written by my gal, Jennifer McHenry from Bake or Break. Jennifer’s a total OG baking blogger… Her site was one of the first I ever followed and her recipes are totally ace. Her book is a fantastic extension of her website, with pretty pictures and easy to follow (no fail) recipes. The fun spin in her book, though is that every recipe follows the formula that with a simple baker’s pantry along with 2 to 5 five extra ingredients you bake up a fantastic variety of treats.
These delicious little nuggets are taken from her “2- Ingredient” chapter, with the extra 2 ingredients being powdered sugar and chopped pecans (which I omitted) so this is basically a 1- extra ingredient recipe. Win!
The dough is super simple. And hello gorgeous browned butter.
Just whisk together your dry ingredients…
And mix together the butter and the sugar. Mix the dry ingredients into the butter and you will have a gorgeous cookie dough…
You do have to chill that for a little bit. I know, it’s tough! But it will make the dough easier to handle and less sticky when you roll it into balls.
Coat the dough balls into powdered sugar…this is what gives them that pretty crackle.
Place them on a parchment lined baking sheet…
And they will bake up to perfection!
Look at all those pretty crinkles…
This recipe is a keeper for sure.Print
from the book: Quick Shop & Prep 5 Ingredient Baking
- 10 tablespoons butter, sliced
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- Place the butter in a 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.
- Whisk together the flour, baking powder, cinnamon and salt. Set aside.
- Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
- Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350°F
- Line a baking sheet with a silicone mat or parchment paper. Set aside.
- Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- 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.
The original recipe calls for 1/2 cup chopped pecans, mixing them into the dough after the flour. I omitted them for personal preference, but if you like nuts in your cookies I know they would be a great addition!
I also baked my cookies for much less time than the original recipe calls for, which is 18-22 minutes. I did this so my cookies would be soft. If you prefer a crunchier cookie bake for the full bake time, 18-22 minutes.