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!
Why These Brown Butter Crinkle Cookies Are A MUST MAKE!
- 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!
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. 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.
How to Make the Best Crinkle Cookies
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!
If You Love Brown Butter Cookies, Here Are A Few More Recipes To Try:
- Browned Butter Shortbread
- Sea Salt Butterscotch Pretzel Cookies
- Browned Butter Bourbon Chocolate Chip Cookies
Brown Butter Cinnamon Crinkle 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 1/4 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
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.
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!
Do you use unsalted butter or regular?
I use salted, but you can use unsalted as well.
VERY soft and pretty! The taste is delicate and good.
These are delicious. Thanks for the recipe.
I added my result here : https://twitter.com/BobbyBabes/status/787736247234158592
How much butter in grams?
Convert almost everything : http://convert-to.com/
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
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
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.
My dough is really dry. Did anyone else have that problem?
Yup same here. Had to add a full cup of water just to make it shapeable
Yes mine was so dry. The cookies are in the oven right now and I am afraid to look to see if they spread or not!
I just made these today and they came out perfect. The dough definitely wasnt dry. I’m not sure what went wrong. Good luck on your next attempt?
Thanks for the feedback!!