Soft, Chewy Nutty Browned Butter Crinkle Cookies
Nutty, Browned Butter Crinkle Cookies have a rich flavor, and a soft, chewy texture. They're coated in powdered sugar before baking, which gives them their signature snowflake-like appearance upon baking. Perfect for a holiday cookie exchange or just because!
Servings: 2 dozen cookies
Calories: 222kcal
Equipment
Ingredients
- ⅔ cup (10 Tbsp; 150g) unsalted butter, cut into cubes
- 1¼ cups (250g) granulated sugar
- 2 large (100g) eggs, room temperature
- 2 tsp pure vanilla extract
- 2⅔ cups (340g) cake flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- Pinch of Kosher salt
- ½ cup granulated sugar, for dusting
- ½ cup confectioner’s sugar, for dusting
Instructions
- Brown the butter. Place ⅔ cup (150g) unsalted butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns foamy and is a deep golden brown color, about 3-5 minutes. Cool for 5 minutes.
- Mix wet ingredients. Place the cooled butter in the bowl of a stand mixer fitted with paddle attachment. Add 1¼ cups (250g) granulated sugar, then beat until well mixed. Add eggs, one at a time, beating after each addition, then add 2 tsp vanilla extract.
- Add the flour. Add 2⅔ cups (340g) cake flour, 1 tsp baking powder, ½ tsp ground cinnamon, and a pinch of Kosher salt. Beat on low speed until thoroughly mixed. Cover with plastic wrap, then transfer the cookie dough to a fridge and chill for 1 hour.
- Roll in sugar. Place ½ cup of granulated sugar in a small bowl and ½ cup powdered sugar in a second bowl. Preheat an oven to 350°F (175°C), then line two baking sheets with parchment paper. Roll about 1 tablespoon of cookie dough into a round uniform ball, then roll it in the powdered sugar until it’s coated evenly on all sides. Place on the prepared baking sheet, then repeat with remaining cookie dough. Ensure there’s at least 2-inches in between cookies. Bake in batches (or on multiple baking sheets) as needed.
- Bake the cookies. Transfer to a preheated oven and cook for 11-13 minutes, or until the cookies have puffed up. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- To make-ahead: You can refrigerate the cookie dough for up to 48 hours before baking.
- Leftovers and storage: Baked cookies can be stored in an airtight container at room temperature for up to a week.
- To freeze: The cookie dough balls can be frozen for up to 3 months. When ready to bake, let them thaw in the refrigerator overnight before rolling in powdered sugar and baking as directed.
Nutrition
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 24mg | Potassium: 34mg | Fiber: 1g | Sugar: 19g | Vitamin A: 185IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 0.3mg
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