Golden, crinkled, and dusted in powdered sugar, Brown Butter Cinnamon Crinkle Cookies are pure cozy indulgence. With rich, nutty brown butter and warm cinnamon spice, each bite melts into nostalgic comfort.
Perfectly chewy in the center with crisp edges and a snow-like sugar coat, these cookies deliver holiday flavor all year round. You won’t stop at just one.
The Flavor Makers Behind These Brown Butter Cinnamon Crinkle Cookies
- Unsalted butter – Browned to golden perfection, this is the flavor foundation, bringing nutty richness and a toasty aroma to the dough.
- All-purpose flour – Provides the cookie structure while allowing the brown butter and cinnamon to shine.
- Ground cinnamon – The warm heart of this cookie, adding depth and a cozy spice that lingers with every bite.
- Granulated & brown sugar – The mix of sugars keeps the texture soft and chewy, with brown sugar adding a subtle molasses warmth.
- Eggs – Essential for binding and adding moisture, ensuring a soft yet structured cookie.
- Powdered sugar – The signature crinkle coat that caramelizes slightly in the oven, giving each cookie its iconic frosted crackle.
How to Make These Crinkly Cinnamon Beauties
Start by browning the butter until golden and fragrant, then cool it slightly before mixing. Whisk together your dry ingredients in a separate bowl.
Blend the sugars with the cooled brown butter, stir in eggs and vanilla, then fold in the dry ingredients until just combined. Chill the dough for at least one hour.
Roll chilled dough into balls, coat generously in powdered sugar, and bake until puffed and crackly. Cool on the pan briefly, then move to a rack to finish.
Cozy Baking Tips & Cookie Tweaks
Chilling the dough is non-negotiable—it ensures the cookies don’t spread too much and intensifies the flavor. For an extra hit of spice, add a pinch of nutmeg or cardamom to the flour mix.
Want to make them a bit more festive? Stir in mini white chocolate chips or finely chopped pecans just before chilling. To level up the crackle, give the dough balls a second roll in powdered sugar right before baking.
Keep Them Fresh & Fabulous
Store your Brown Butter Cinnamon Crinkle Cookies in an airtight container at room temperature for up to five days. They stay soft and flavorful, perfect with a cup of coffee or a late-night snack.
For longer storage, freeze baked cookies in an airtight container for up to two months. Let them thaw at room temperature before serving—they’ll taste just as cozy and crave-worthy as fresh.
Brown Butter Cinnamon Crinkle Cookies
Ingredients
- 2 eggs
- 1/2 cup powdered sugar
- 1/4 cup light brown sugar
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 10 tablespoons butter sliced
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
Instructions
- Place the sliced butter into a large saucepan and warm over medium heat until melted and foamy, continuing to cook while frequently whisking or swirling the pan until the butter turns a rich amber shade, approximately 2–3 minutes. Remove from heat and let cool for 15 to 20 minutes.
- In a separate medium-sized bowl, blend the flour with baking powder, ground cinnamon, and salt; set aside.
- To the slightly cooled butter, stir in both the granulated sugar and light brown sugar until fully combined. Incorporate the eggs and vanilla, mixing until the texture is smooth and uniform.
- Gradually fold the dry ingredients into the butter mixture just until no flour streaks remain. Cover and refrigerate the dough for at least 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop out dough in 1 1/2-tablespoon portions, rolling each into a ball. Dredge the dough balls thoroughly in powdered sugar, then space them roughly 2 inches apart on the prepared sheet.
- Bake the cookies for 10 to 12 minutes or until they are set but still soft in the center.
- Let the cookies rest on the baking sheet briefly before transferring them to a wire rack to cool completely.
Notes
For extended storage, freeze the baked cookies in an airtight container for up to 2 months and thaw at room temperature before serving.
