Description
Brown butter cinnamon crinkle cookies are soft, chewy treats that pair the nutty richness of browned butter with the warmth of cinnamon. Their signature crinkled appearance and cozy spice profile make them a comforting, festive dessert perfect for any time of year.
Ingredients
Scale
- 1 cup unsalted butter (for browning)
- 1 ½ cups granulated sugar
- 2 large eggs (room temperature)
- 2 ¾ cups all-purpose flour
- 1 teaspoon ground cinnamon (plus extra for coating)
- ¼ teaspoon salt
- Optional: powdered sugar (for rolling), chopped nuts, white chocolate chips, or icing
Instructions
- Brown the butter: Melt butter over medium heat, stirring until golden brown and nutty. Transfer to a bowl and let cool slightly.
- In a large bowl, cream browned butter with sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, cinnamon, and salt. Gradually add to wet ingredients. Do not overmix.
- Roll dough into balls and coat in a cinnamon-sugar or powdered sugar mixture.
- Place on parchment-lined baking sheets with space between cookies.
- Bake at 350°F (175°C) for 10–12 minutes or until edges are set and centers are soft.
- Cool slightly on pan, then transfer to a wire rack. Store in an airtight container.
Notes
- Chill the dough before baking to reduce spreading.
- For variations, try adding cardamom, nutmeg, chai spice, or oats.
- For a decorative touch, drizzle with chocolate or caramel after baking.
- Dough can be frozen and baked from frozen.
- Vegan option: Use plant-based butter and flax eggs.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150–200
- Sugar: ~12g
- Sodium: ~60mg
- Fat: ~9g
- Saturated Fat: ~5g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~0.5g
- Protein: ~2g
- Cholesterol: ~25mg