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The delicious browned butter gives this cookie a nutty taste with a cinnamon twist and a powdery sugar coating.
Such wonderful flavors just meld together into one decadent bite.
This easy buttery cookie has now become one of my all-time favorites, especially around holiday time.
The taste is nothing like I ever had before, rich, a little dense and the cinnamon powdery sugar just melts in the crevices that shout fall and holiday flavors.
If you love cinnamon and are also a fan of snickerdoodles, these are a step up with all taste but like a gourmet bakery-style flavor.
So just scroll to the end for this printable recipe.
Shopping List for Cinnamon Browned Butter Cookies
- butter
- flour
- baking powder
- ground cinnamon
- kosher salt
- white sugar
- light brown sugar
- eggs
- vanilla
- powdered sugar
These are not snickerdoodles although that is also an all-time favorite cookie we make.
Suggestions and Mix-ins
- substitute cinnamon sugar instead of powdered sugar
- roll in chopped nuts before baking
- roll int chopped dates or raisions before baking
- add butterscotch or white chocolate chips to the batter
- add mini chocolate chips or peanut butter chips to the batter
- add toffee candy broken in small pieces to the batter
Extra Powdered Sugar
While the cookies are still a little warm, I like to sprinkle a little more powdered sugar on them
The cookies are sweet enough but they just look so pretty with the additional powdered sugar.
Browning the Butter
This is an easy task browning butter, however, do not walk away from this pan as it quickly will brown.
I usually have this on low heat and keep tilting the pan back and forth as it starts to brown.
I immediately take it off when it starts to turn color around 2 to 3 minutes tops!
Keep a close watch on this so as not to burn the butter, it will ruin the whole recipe.
Brown butter is regular butter that has been cooked just long enough to toast the milk solids found in the butter.
All you're doing is cooking the butter just a tiny bit past the melting point.
By doing this, you create this magical nutty flavor that you just don't get with regular melted butter.
Blending the Sugars
The sugars are important to enhance the flavor of the cookies.
Blend the two together and add the cooled butter to make a thick paste.
Separate the Ingredients
The flour is added slowly until well incorporated so you will want to add the dry ingredients in one bowl and add that last at the end.
When using the electric mixer, put this on low speed when adding the flour mixture to the egg and butter batter.
The batter is fairly thick
This batter is thick and forms a dough quickly.
Don't overbeat the cookie dough, when it's formed it's time to refrigerate it after wrapping.
Chilling the dough
Chilling cookie dough before baking solidifies the fat in the cookies.
As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat.
The longer the fat remains solid, the cookies will spread less.
Form A Ball
After you form the ball, wrap it into the wax paper and chill it for at least an hour.
It's ok if you chill it longer also.
Some More Tips
- Don't over-brown the butter keep a close eye on it.
- Chilling the dough is an important step
- The cookies will show crinkles in them when ready to remove from the oven so watch for those or they aren't ready.
- Only use butter, nothing else makes these perfectly buttery in flavor.
- It's very important to preheat the oven to get the crinkles to work well, not doing so may keep them from cracking correctly.
- I like to roll these in more powdered sugar after they cool.
- Store in airtight containers.
Time to Bake
I made these the first time and the cookies didn't crinkle?
This was for two reasons, I didn't preheat the oven.
I also didn't bake them long enough.
When you see the crinkles form in the cookies are done, so don't be in a hurry to take them out at the 10 minute time.
Keep checking them for crinkles!
Check Out Some Other Favorite Cookies We Love!
Best Cowboy Cookies
Best Peanut Butter Chocolate Chips
Old Fashioned Oatmeal Cookies
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Cinnamon Lovers!
These browned buttery cinnamon butter cookies with some little crinkles can be a new favorite addition to your Christmas cookie tray.
They will certainly be part of my holiday cookie list for baking this year.
With all the snowy looking cookies out there these are a perfect fall addition with cinnamon flavors in them.
A rich buttery delight, check out this recipe and fall in love at the first bite!
cinnamon cookies, butter cookies, crinkle cookies, homemade cinnamon butter cookies, cookies
cookies, desserts
Italian, American
Yield: 24
Buttery Cinnamon Crinkle Cookies
prep time: cook time: total time:
These are a delicate buttery cinnamon crinkle cookie that is so addicting it will become your new favorite cookie!
ingredients:
- 1 stick butter plus 2 tablespoons
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup white sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
instructions:
- Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam.
- Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes.
- Remove the pan from the heat and allow it to cool slightly.
- Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Add the sugars into a bowl for your mixer.
- Pour the cooled butter into the bowl on top of the sugars and mix on medium speed, until it looks like it well combined around 1 minute.
- Add in the eggs and vanilla until it comes together looking like thick paste around 1 minute.
- Slowly stir in the flour mixture until it forms a soft dough.
- Place the dough ball into wax paper and refrigerate for 1 hour or more.
- Preheat the oven to 350 degrees.
- I use a cookie sheet lined with parchment paper or the Silpat mat.
- Put the powdered sugar into a pie plate. Roll the dough into 1 - inch balls then roll into the powdered sugar.
- Place on the cookie sheet at least 2 inches apart.
- Bake around 10 to 12 minutes, until the cookies are crinkled, set not browned.
- Cool before removing from the sheet to store.
Calories
216
216
Fat (grams)
11
11
Sat. Fat (grams)
6
6
Carbs (grams)
19
19
Net carbs
11
11
Sugar (grams)
17
17
Created using The Recipes Generator
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Here are more of our favorite cookie recipes:
Italian Almond Pasta Cookies
Italian Wedding Cookies
Cucidati Fig Sicilian Cookies
24 One-Stop Cookie Shop
Fried Bow Tie Cookies
25 Holiday Cookies
