I absolutely love Brown Butter Cinnamon Crinkle Cookies! They are a delightful combination of flavors and textures. The nutty richness of the brown butter pairs beautifully with the warmth of the cinnamon, creating a cozy and comforting treat.

The crinkle texture adds a nice crunch on the outside, while the soft and chewy interior melts in your mouth. I can’t get enough of these heavenly cookies – they are the perfect indulgence for any occasion.

Ingredients Needed for This Recipe

Butter: 3/4 cup (170g), unsalted
Granulated Sugar: 1 cup (200g), plus more for rolling
Brown Sugar: 1/2 cup (100g), packed

Eggs: 2 large, at room temperature
Vanilla Extract: 2 tsp (10ml)
All-Purpose Flour: 2 1/4 cups (280g)

Baking Powder: 2 tsp (10g)
Ground Cinnamon: 1 tbsp (15g), plus more for rolling
Salt: 1/2 tsp (2.5g)

Powdered Sugar: 1/2 cup (60g), for rolling

Instructions for Making Brown Butter Cinnamon Crinkle Cookies

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma. This process should take about 5-8 minutes. Remove from heat and allow to cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the slightly cooled brown butter, granulated sugar, and brown sugar until well blended. Beat in the eggs, one at a time, followed by the vanilla extract, ensuring the mixture is smooth and well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour, or until it’s firm enough to handle.

Preheat Oven and Prepare Coating: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Mix additional granulated sugar and cinnamon in one bowl and place powdered sugar in another bowl for rolling.
Shape and Coat the Cookies: Scoop out dough balls, about 1 tablespoon each, and roll them first in the cinnamon sugar mixture, then thoroughly in the powdered sugar. Place on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and have a crackled appearance. They should still be soft in the center.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfecting the Recipe

Brown the Butter Properly: The key to the rich, nutty flavor of these cookies lies in browning the butter to perfection. Watch the butter closely as it cooks; it should turn a golden brown and emit a nutty aroma. Remove it from the heat as soon as it reaches this stage to prevent burning.

Chill the Dough: Do not skip chilling the dough, as this step is crucial for preventing the cookies from spreading too much during baking. Chilled dough also enhances the flavors, as it gives time for the ingredients to meld together.

Use Quality Ingredients: High-quality cinnamon and pure vanilla extract make a significant difference in flavor. Fresh, quality spices will give the cookies a deeper, more aromatic taste.

Don’t Overmix the Dough: Mix the dough until just combined. Overmixing can lead to tough cookies because it develops the gluten in the flour.

Uniform Size: Use a cookie scoop or measuring spoon to ensure each dough ball is uniform in size. This promotes even baking and ensures that all your cookies will be ready at the same time.

Double Coat with Sugar: For a pronounced crinkle effect and extra sweetness, roll the dough balls twice in powdered sugar. The first roll in granulated sugar (with cinnamon) helps the powdered sugar to adhere better and prevents it from melting into the dough during baking.

Monitor Baking Time Closely: Baking time can vary depending on your oven and the size of your cookies. Start checking them at the lower end of the recommended baking time. The cookies are done when the edges are set but the centers are still soft.

Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.

Serving Suggestions

With Milk or Coffee: These Brown Butter Cinnamon Crinkle Cookies pair beautifully with a glass of cold milk or a hot cup of coffee, making them a perfect treat for a cozy afternoon.

Ice Cream Sandwiches: For a decadent dessert, use these cookies to make ice cream sandwiches. Simply place a scoop of your favorite ice cream (vanilla, cinnamon, or caramel works great) between two cookies and gently press together.

Dessert Platter: Arrange the cookies on a platter with other desserts such as brownies, fruit tarts, and macarons for an impressive dessert spread ideal for parties and gatherings.

Gifts: Packaged in a decorative box or tin, these cookies make delightful homemade gifts for friends, family, and neighbors during the holiday season or special occasions.

Storage Tips

Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week. To keep them soft, you can add a slice of bread or a half an apple in the container; the cookies will absorb moisture from these items, keeping them fresh longer.

Freezing Dough: The cookie dough can be frozen for up to 3 months. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the balls to a zip-top bag and store in the freezer. Bake from frozen, adding a couple of minutes to the baking time.

Freezing Baked Cookies: Fully baked cookies can also be frozen for up to 3 months. To freeze, place the cooled cookies in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a zip-top bag or airtight container, separating layers with parchment paper.

Reviving Cookies: If the cookies have hardened, you can revive them by microwaving for a few seconds or by placing them in a 300°F (150°C) oven for 5-7 minutes until they are warmed through.

Frequently Asked Questions

Can I use brown sugar instead of granulated sugar for rolling?

While granulated sugar is preferred for its texture and the way it interacts with the powdered sugar to create the crinkle effect, you can use brown sugar for a deeper flavor. However, the texture and appearance of the crinkles may vary slightly.

Why did my cookies not crinkle?

Several factors can affect the crinkling: the dough may not have been chilled long enough, there might have been too little powdered sugar on the cookies, or the oven temperature could have been too low. Ensure your dough is well chilled, generously coat the cookies in powdered sugar, and verify your oven temperature with an oven thermometer.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture may be slightly different, but the cookies should still be delicious.

How do I adjust the recipe if I’m in a high-altitude area?

High altitude can affect baking, requiring adjustments to the leavening and sometimes the liquids. For altitudes above 3,000 feet, you may need to reduce the baking powder slightly and increase the liquid (in this recipe, add an extra egg or a few tablespoons of milk). It might also be necessary to adjust the baking temperature and time.

Can I add nuts or chocolate chips to the dough?

Absolutely! Stir in up to 1 cup of chopped nuts (like pecans or walnuts) or chocolate chips to the dough for added texture and flavor. Add these in the final step of mixing the dough, ensuring they are evenly distributed.

Brown Butter Cinnamon Crinkle Cookies

No ratings yet

These Brown Butter Cinnamon Crinkle Cookies offer an exquisite variation on the classic crinkle cookie, enriched with the profound, nutty essence of browned butter coupled with the inviting warmth of cinnamon.

Ingredients

Butter: 3/4 cup 170g, unsalted

Granulated Sugar: 1 cup 200g, plus more for rolling
Brown Sugar: 1/2 cup 100g, packed
Eggs: 2 large at room temperature

Vanilla Extract: 2 tsp 10ml
All-Purpose Flour: 2 1/4 cups 280g
Baking Powder: 2 tsp 10g

Ground Cinnamon: 1 tbsp 15g, plus more for rolling
Salt: 1/2 tsp 2.5g
Powdered Sugar: 1/2 cup 60g, for rolling

Instructions

Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown and has a nutty aroma. This process should take about 5-8 minutes. Remove from heat and allow to cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the slightly cooled brown butter, granulated sugar, and brown sugar until well blended. Beat in the eggs, one at a time, followed by the vanilla extract, ensuring the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms. Be careful not to overmix.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to 1 hour, or until it’s firm enough to handle.
Preheat Oven and Prepare Coating: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Mix additional granulated sugar and cinnamon in one bowl and place powdered sugar in another bowl for rolling.

Shape and Coat the Cookies: Scoop out dough balls, about 1 tablespoon each, and roll them first in the cinnamon sugar mixture, then thoroughly in the powdered sugar. Place on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and have a crackled appearance. They should still be soft in the center.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.