Brown Butter Cinnamon Crinkle Cookies

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. These easy, flavor-packed crinkle cookies melt in your mouth. Brown butter and cinnamon combine to make a true cozy cookie!

Image of Brown Butter Cinnamon Crinkle Cookies

Brown Butter Crinkle Cookies Are A MUST MAKE!

These easy crinkle cookies are like a cozy blanket, a pumpkin spice latte, and a cracking fire. This is definitely a fall-vibes cookie, but here I am posting them in the Spring…which essentially means that I’ll take my cozy in any season.

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.

These cookies are just as perfect for a sweet treat on a weekday as they are on your holiday cookie platter.

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!

What Are Crinkle Cookies?

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.

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.

How To Make Brown Butter Crinkle Cookies Collage

How to Make the Best Crinkle Cookies

Once you have the butter browned, things go together quickly and easily!

  1. Just whisk together your dry ingredients: flour, baking powder, cinnamon, and salt.
  2. Then mix both of the sugars into the butter.
  3. Next pour the dry ingredients into the butter mixture and stir to combine.
  4. You need to chill the dough at this step so it’s easier to work with.
  5. Once it’s chilled, roll the dough into balls and then coat them in powdered sugar.
  6. Bake and enjoy!

Brown Butter Crinkle Cookies coated in powdered sugar

If You Love Brown Butter Cookies, Here Are A Few More Recipes To Try:

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Brown Butter Cinnamon Crinkle Cookies

  • Author: Jennifer McHenry - Quick-Shop-&-Prep 5 Ingredient Baking
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 30 minutes + 1 hour chill time
  • Yield Yield: 36 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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 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.

from the book: Quick Shop & Prep 5 Ingredient Baking

Keywords:: crinkle cookies, cinnamon cookies, crackle cookies, homemade cookies, best homemade cookies, homemade cookies recipe, brown butter cookies, easy cookies, easy cookies recipe

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Katie S
December 20, 2020 8:58 pm

This was a great recipe! These are perfect with tea! They are almost more like biscuit cookies than sugary, heavy cookies. I’m at about 7000 feet altitude where I live and needed to cook these for 19-20 minutes for a soft consistency.

Erica Hydro
December 20, 2020 12:10 pm

I made this with 2 cups gluten free flour, added a tsp of baking soda, added an egg, and changed to a tbsp of cinnamon, and changed to a 1/3 cup brown sugar. Since gluten free tends to be drier anyway, changes were necessary. It came out with a cake-like texture still…not chewy. It was good but not great. The powdered sugar did not glaze on the cookie like the picture…not sure why. I baked for 10-11 min per batch. I’m recently found gluten sensitive (non-celiac) do I’m still learning/experimenting. Any suggestions?

Stacy Stanton
December 14, 2020 3:45 pm

Just wondering if you have ever rolled them in red or green sugar instead of powered sugar for a festive, Christmas look?

Julie Blakeman
December 2, 2020 4:38 pm

These were delicious! Thanks for the great recipe. Going to make them again – right now! 🙂

Annicca Albano
November 25, 2020 6:47 pm

Hi, Shelly! Seeing this recipe puts me in a holiday spirit! I love the idea of cinnamon and brown butter together—I agree that they should make a brown butter candle haha. Would you suggest doubling the recipe and making 18 giant crinkles? What would the diameter most likely be if I make each crinkle 4-tablespoon size? Will the baking time change? Thank you so much!

Alexandra
November 10, 2020 7:17 am

I just made this tonight and its so good! Followed the exact recipe and it turned out soft and chewy just how I like my crinkles. I did use a spoon to flatten it out a bit at like the 8 minute mark to get it to the shape I want. It tastes just like Christmas!

Kelsey
August 29, 2020 8:09 pm

I baked my for 14 mins and followed recipe exactly. Yummy and tastes like snickerdoodle which we love. Also, You should add 1 hour of chill time to the total time for this recipe. 🙂

Janelle Guzman
June 19, 2020 2:03 am

Also measured the butter after I browned it. Could that be why?

Janelle Guzman
June 19, 2020 1:42 am

Followed the recipe but the cookies were flat. Why?

Jen
May 29, 2020 3:33 pm

Can I sub dark brown sugar for golden brown?

Jen
June 3, 2020 6:35 pm
Reply to  Shelly

Thanks! Ended up using golden brown sugar just like the recipe says. Baked for 14 minutes and these turned out perfect!!! next time I might include pecans or walnuts to cut the sweet and add some texture.

Lynn
April 30, 2020 8:22 am

Can these be made without a stand mixer?

Jenna
April 20, 2020 12:29 pm

DELICIOUS!! Made them last night (exactly as written) and LOVED them. Got rave reviews 🙂 I love that they are little so there are plenty to go around!

Marissa
April 6, 2020 11:09 pm

Mine also stayed in round little balls that were quite hard, which was so disappointing for how good the flavor was.

I looked into it and it’s because there’s way too much flour compared to butter in this recipe. I found a nearly identical one for chocolate chips and they called for two sticks of butter aka 16 tablespoons, rather than the mere 10. I’m going to try this recipe again using 2 full sticks and hopefully that does the trick!

Catherine
February 27, 2021 6:20 pm
Reply to  Marissa

I tried using the 16 tbsp of butter but they did not turn out as crinkle cookies for me (although they tasted pretty amazing and I ended up rolling the next batches in cinnamon sugar instead – so basically snickerdoodle w/o the cream of tartar!). I’m finding online that the key to crinkle cookies is 1) DON’T chill the dough – keeping at room temp allows the butter to melt faster, thus spread more; 2) using a mixture of baking soda and baking powder, rather than just baking powder (also noticed the typical ratio of flour to baking powder is… Read more »

Natalie
March 17, 2020 3:28 pm

I have made these two times, following the recipe exactly, and both times the mix was super dry, and after cooking they were really hard. Any ideas what I might be doing wrong? They taste yummy but they’re jawbreakers. I did 12 minutes in the oven.

Marissa
April 6, 2020 11:09 pm
Reply to  Natalie

I just made these and commented above! I’m guessing it’s a way too high ratio of flour to butter. I’m going to try using 2 sticks of butter. Fingers crossed

January 16, 2020 1:53 pm

Loved these cookies! They melted in your mouth!!! I will definitely make them again and again!!!! I cooked them for 10 min. and they turned out just like your picture!!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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