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, and coated in powdered sugar for that 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.

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!

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

How to Make the Best 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!

Print

Brown Butter Cinnamon Crinkle Cookies

  • Author: Jennifer McHenry
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • 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 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

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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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Natalie
Natalie

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.

Shari

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!!!!

Cathy
Cathy

Oh My! This leaped to my top three list on the first try! Warm them in the microwave for a few seconds and it’s just like they’re fresh from the oven- sinful!

Cindy
Cindy

I’ve never heard of these before and now I know what’s been missing in my life! Holy smokes, melts in my mouth!!! These were super easy and super delicious. Sorry though, must go, I need to follow your page and make ALL THE THINGS!!! 🙂 Yum!!!

Emily Preston
Emily Preston

First time making these cookies. So easy and soooo delicious. Needed a unique cookie for my son’s cookie exchange for Yearbook – these were perfection.

Elizabeth
Elizabeth

The recipe says bake for 10-12 minutes so how come you say
“I also baked my cookies for much less time than the original recipe calls for, which is 18-22 minutes.”

Megan
Megan

Mine aren’t flattening out much and I don’t know what I’m doing wrong! I see others have said the same. Any feedback?

Leah
Leah

These are a great real ingredient recipe! I doubled, and made 64. Thank you! Baked for 12 min.

Ashley
Ashley

I made these tonight for my roommates, and everyone loved them! We all agreed they sort of resemble snickerdoodles with a little different texture. I had to bake them for 16 minutes, but my oven is a little unpredictable. I also think these would be great with some maple thrown in there; maybe I’lll experiment with that next time!

Lindsay
Lindsay

Will the ‘brown butter’ taste still come through with a non-dairy substituted butter option?

Shleyy
Shleyy

Soooooooo… What am i doing wrong if my cookies are dropping in the oven. They taste delicious but they look like domes instead of cookies lol. HALLPP

Lisa
Lisa

I’m planning on making these next weekend, and I’m wondering if they freeze well after being cooked?

Linda
Linda

Hi i justbdid them reslly Tasty they are cheque anda evrything but ibdidnt hey the crackle si they dont look as handsome asin the picture i sus the poder sugarnso, any advice?

Ashleigh
Ashleigh

I’ve made these before and they’re sooooo good!! However when I made them last time I only put them in the fridge for an hour.
I was going to make the dough tonight and then bake them in 24 hours for our thanksgiving meal. Will this be too long?? What would you recommend?

Linnea
Linnea

delicious! mine didn’t crinkle as much as yours… any tips on getting those deep cracks?

Hannah
Hannah

Just made them and my husband LOVES them!!

Misty M
Misty M

I have to admit, I was skeptical. I didn’t like they way the butter smelled after it was ‘browned’ and I didn’t find the batter to be good at all. But, something magical happens in the oven 🙂 I chilled mine for about a half hour because I was afraid they’d stay in a ball as some reviewers stated. I didn’t have any issues with that and I did put it back in the fridge between batches. I baked them for 11 minutes, and they were perfect. I used the pChef small cookie scoop and it made 40 cookies. I’ll… Read more »

Kim P
Kim P

Easy and delicious cookie!

Erika
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

Village Bakery

My kids loved these! Definitely going to make again. Thanks!

Kelsie
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!

Jade
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.

Naomi
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

Brittany
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?

Jamie
Jamie

You think I could add raisins to these ??

Angela
Angela

Has anyone tried using food coloring to make these cookies a little more festive?

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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