Brown Butter Cinnamon Crinkle Cookies

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!

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.

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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.

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!

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.

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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.

Browned Butter Cinnamon Crinkle Cookies

Just whisk together your dry ingredients…

Browned Butter Cinnamon Crinkle Cookies

And mix together the butter and the sugar. Mix the dry ingredients into the butter and you will have a gorgeous cookie dough…

Browned Butter Cinnamon Crinkle Cookies

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.

Browned Butter Cinnamon Crinkle Cookies

Coat the dough balls into powdered sugar…this is what gives them that pretty crackle.

Browned Butter Cinnamon Crinkle Cookies

Place them on a parchment lined baking sheet…

Browned Butter Cinnamon Crinkle Cookies

And they will bake up to perfection!

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!

Look at all those pretty crinkles…

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!

This recipe is a keeper for sure.

And make sure to check out Jennifer’s adorable new book, 5 Ingredient Baking!

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Brown Butter Cinnamon Crinkle Cookies

  • Author: Jennifer McHenry
  • Yield: 36 cookies

Description

from the book: Quick Shop & Prep 5 Ingredient Baking


Ingredients

  • 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

Instructions

  1. 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.
  2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
  3. 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.
  4. 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.
  5. Preheat the oven to 350°F
  6. Line a baking sheet with a silicone mat or parchment paper. Set aside.
  7. 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.
  8. Bake for 10-12 minutes or until the cookies are set.
  9. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

Notes

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.

 

59 Responses

    1. Shelly

      I truly feel like these are the perfect balance. You could always use a little less powdered sugar on top if you would like to cut back!

  1. Gabby

    Thank you for another great recipe!
    I just want to know if I can freeze unbaked cookie dough balls. How long they will last in the freezer and how do i baked them?
    Thank again 😉

  2. Lisa

    Thank you for sharing the recipe. I baked these this morning and like the flavor, but would have liked them to spread a bit more and be less dome-like. Next time I will skip the refrigeration and use a standard cookie scoop to dish the dough right into the powdered sugar and see what happens. I do this with chocolate krackle cookies and they come out just fine with no chilling time or hand rolling required.

  3. Yulianti

    Great recipes. Just made 1 batch, only without cinnamon cause my daughter don’t like it. Didn’t need to refrigerate, just continue bake after the dough done. My daugter & husband love it

  4. Yulianti

    Just made it, great recipes,only without cinnamon cos my daughter don’t like it. Didn’t need to refrigerate first, just continue to bake after the dough done. My daugter & husband love it

  5. Ana

    We LOVE these cookies! I too prefer softer cookies so thank you for the heads up on baking times. The brown butter and cinnamon combination is wonderful. Thank you for the recipe!

  6. Suzanne

    I made these today with the following changes: I did use 1/2 cup pecans, which I toasted, and chopped small, and I used dark brown sugar. The dough was really firm and did not spread much, but they look great, and taste fantastic.

  7. Tawnia Knittle

    I feel like this recipe definitely needs to be doubled. I made them for Christmas and I am afraid they will be gone before I can share! These are SO good!!

  8. Whitney

    I tried to make these cookies the other day. But for some reason the cookies didn’t form into delicious cookies. They stayed in the dough ball form, but they were still good. I was wondering if anyone can tell me what I did wrong?

  9. Wendi

    I halved my recipe because that’s all the butter I had. I really can’t pick up the browned butter flavor that smelled so great while prepping. Did I do something wrong? Mine ended up tasting just like snickerdoodles.

  10. Kristi

    Just made these and they are very tasty, would definitely recommend! The browned butter gives a nice flavor with the cinnamon. Definitely don’t skip the powdered sugar

  11. Mavis

    Just made these as addition to my Christmas baking. I am going to bring them to South Carolina in five days. Let’s hope they last long!

  12. Brittany

    I accidentally forgot the powdered sugar! Can I go back and add it once I have finished making the dough or is it totally ruined?

  13. Naomi

    Made these for some coworkers and they requested them again for our holiday party this week. SO GOOD!!! Good call on the bake timing too

  14. Jade

    Great recipe but gah those adds in between was gross.. the inside of a kids lip with some sort of sore or fungus. Just had to say, it made the reading unpleasant.

  15. Kelsie

    Wow. These were so good! They were pretty much inhaled straight out of the oven!! I followed the recipe as listed, but didn’t have the patience to wait an hour for them to cool in the fridge so I put them in the freezer for a half hour & had no problems. Thanks for sharing, I will definitely be baking these again!

  16. Erika

    These look amazing! I can’t wait to try them. I was wondering about the texture of these, are they more of a crumbly or chewy type cookie? They look so much like amaretti cookies! just totally different ingredients. I have also seen this recipe made with almond extract and no cinnamon so it made me curious as to how these should turn out.
    Thanks,
    Erika

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