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!

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- 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!
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.
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 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
A delicious cookie! I rolled in granulated sugar before confectioner’s sugar and the crackle really crackled! They’re delicious, cozy and reminiscent of something Grandma would have made.
Does the recipe called for salted or unsalted butter?
I use salted since there is no other salt in the recipe!
This recipe was so yummy and easy to make! I ended up rolling the cookies in granulated sugar and then powder sugar because I’ve read it helps the powder sugar stick. Overall, a new favorite cookie for me!
Love that tip!!
I can’t wait to make these they look so good! Can you make the dough in advance and freeze until ready to bake?
This recipe looks so delicious!! I was wondering if I’m able to make “browned butter” with a non dairy alternative due to allergies or if it’ll only work with real butter?
Most plant based butters won’t brown the same way. I know there are certain brands that can mimic it well, but I haven’t done a lot of research on that. I have read that you can stir in a little nut butter to the spread as it cooks to achieve a similar effect!
Can we make this recipe without flour?
Nope it’s a pretty important ingredient!
A new favorite! I skipped the powdered sugar and, due to time constraints , didn’t chill the dough and they came out absolutely delicious!
I just made them they are soft and chewy… definitely worth trying. Mine turned out very good I did use only 2 cups of white flour just because I didn’t have 2 and 1/2 c. Ans they were so perfect I’ll probably always keep the 1/2 c less
These are hands down my favorite cookie!! Fun to make and so delicious!
I made this and measured flour by weight – 300 g used. My dough does not look like yours – it’s very powdery and doesn’t look like it needs refrigeration. Any thoughts? I used a stick + 2 T butter and the 2 eggs but man it is so dry.