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–+ servings
Brown Butter Cinnamon Crinkle Cookies

Brown Butter Cinnamon Crinkle Cookies

Nutty brown butter and warm cinnamon make these crinkle cookies extra cozy, with crackly tops and soft, tender centers.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 24

Ingredients
 

Main Ingredients

  • 12 tbsp unsalted butter, browned cool 10 minutes
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 7 oz eggs, lightly beaten about 2 large
  • 2 tsp pure vanilla extract
  • 2.2 cup all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon for the dough
  • 0.25 cup granulated sugar for rolling
  • 1.5 tsp ground cinnamon for rolling
  • 1 cup powdered sugar for coating

Instructions

Preparation Steps

  • Brown the butter in a saucepan over medium heat until nutty and amber, 5–7 minutes. Cool 10 minutes.
  • Whisk flour, baking powder, baking soda, salt, and 2 tsp cinnamon in a bowl.
  • Beat cooled brown butter with granulated and brown sugars until sandy and combined.
  • Add beaten eggs and vanilla. Mix until glossy and slightly thick.
  • Stir in dry ingredients just until no dry streaks remain. Chill dough 30 minutes.
  • Heat oven to 350°F. Line two baking sheets with parchment.
  • Combine 1/4 cup sugar with 1 1/2 tsp cinnamon in a shallow bowl. Place powdered sugar in another bowl.
  • Scoop dough into 1 1/2-tbsp portions. Roll into balls, then coat in cinnamon sugar and generously in powdered sugar.
  • Arrange 2 inches apart. Bake 10–12 minutes until crackled with set edges and soft centers.
  • Cool on the sheet 5 minutes, then move to a rack to finish cooling.

Notes

Try a citrus twist with 1 tsp orange zest in the dough, or add 1/4 tsp ground cardamom for a warmer spice profile. Store airtight at room temperature up to 4 days, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Brown Butter Cinnamon Crinkle Cookies flavors. All ingredient ratios and instructions are independently developed.