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!
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.
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.
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!
- Browned Butter Shortbread
- Sea Salt Butterscotch Pretzel Cookies
- Browned Butter Bourbon Chocolate Chip 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 1/2 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
- 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.
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
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
Can I sub dark brown sugar for golden brown?
Yes you can 🙂
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.
Can these be made without a stand mixer?
You can use a hand mixer 🙂
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!
Love hearing this!!
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!
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 1 cup flour : 1 tsp baking powder, which this recipe does not do so that might also make a difference); 3) rolling the cookies in granulated sugar, and THEN powdered sugar, which promotes cracking by drying out the top layer faster. I haven’t tried these modifications yet but I’m hoping they make a difference!
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.
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
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!!!!
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!
So glad you liked them!!
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!!!
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.
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.”
The recipe is from a book that I was given… I mention it in the post. And her recipe is written to bake for 18-22 minutes, but I baked mine for 10-12 which seemed to work perfect!