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
I made these for my coworkers and they were a hit! Honestly the best tasting cookies I’ve ever made. Thank you!
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.
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?
Just wondering if you have ever rolled them in red or green sugar instead of powered sugar for a festive, Christmas look?
No I haven’t! I am sure that would be pretty though!
These were delicious! Thanks for the great recipe. Going to make them again – right now! 🙂
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!
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!
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. 🙂
Will do! Thank you!
Also measured the butter after I browned it. Could that be why?
ahh yes, the butter should be measured and then browned 🙂
Followed the recipe but the cookies were flat. Why?