Brown Butter Cinnamon Crinkle Cookies made with nutty brown butter, cinnamon spice, and a sweet powdered sugar finish. Perfect cozy treat!
So, there I was last fall—probably late October, when you’re still pretending it’s not holiday season yet, but you’ve already lit the cinnamon candles. It was one of those gloomy, cold afternoons where the only thing that made sense was baking. I wasn’t planning on making Brown Butter Cinnamon Crinkle Cookies, but sometimes the universe (or my pantry) decides otherwise.
I had some butter sitting out because I thought I was going to make grilled cheese, but suddenly my brain was like: “What if… we browned this butter?” (It happens more than you’d think.) I browned the butter, added cinnamon because… obviously, and next thing I knew, I was rolling little dough balls in powdered sugar and making these crinkly beauties.
When I tell you they didn’t even make it to the cooling rack… I’m not kidding. My husband walked in, grabbed one, said “What are these?!” and then asked if we had milk. (We did. It was a moment.)
Why You’ll Love This Brown Butter Cinnamon Crinkle Cookies Recipe?
Let’s just get one thing clear: Brown Butter Cinnamon Crinkle Cookies are not your average cookie. They’re like if a snickerdoodle and a crinkle cookie had a very fancy baby and raised it on warm hugs and cozy sweaters.
Here’s why they’re my favorite to make (and eat):
- That nutty brown butter flavor? Game changer.
- They’ve got the perfect amount of cinnamon spice—not overpowering, just cozy.
- That powdered sugar crinkle look? It’s like they came from a bakery (but easier).
- Soft, tender centers with slightly crisp edges. I mean… come on.
- They’re ridiculously easy, but everyone thinks you worked hard. Sneaky, right?
Ingredient Notes:
Okay, here’s the thing. These Brown Butter Cinnamon Crinkle Cookies don’t need anything wild. You probably have everything already.
- Unsalted Butter (10 tablespoons): Brown butter is the heart and soul of this recipe. I’ve tried it with salted butter in a pinch—just dial back the added salt.
- All-Purpose Flour (2½ cups): The structure. We love you, flour.
- Baking Powder (1 teaspoon): This is how you get that beautiful puff and crinkle.
- Ground Cinnamon (1 teaspoon): Non-negotiable. Adds warmth and depth.
- Salt (½ teaspoon): Flavor booster! Don’t skip it.
- Granulated Sugar (1 cup): Sweetness and that classic cookie texture.
- Light Brown Sugar (¼ cup): A little moisture and molasses goodness.
- Eggs (2 large): Helps everything come together.
- Pure Vanilla Extract (1 teaspoon): The secret to making it all taste homemade.
- Powdered Sugar (½ cup): Roll the dough balls in this for the signature crinkle look.
How To Make Brown Butter Cinnamon Crinkle Cookies?
I’ll be honest—I used to be intimidated by anything with the word “crinkle” in it. But these? Total breeze. Let me walk you through it.
Step 1: Brown the Butter
Melt your butter in a saucepan over medium heat. Keep swirling it. You’ll see foam, then little brown bits on the bottom. It’ll smell nutty and toasted, like heaven in butter form. Don’t walk away! It can go from golden to burnt in a blink. Let it cool for about 10 minutes after.
Step 2: Whisk the Dry Stuff
In a large bowl, whisk together your flour, baking powder, cinnamon, and salt. Set it aside and try not to spill it everywhere (been there).
Step 3: Cream the Brown Butter and Sugars
In another bowl (or a stand mixer, if you’re fancy), beat the cooled brown butter, granulated sugar, and brown sugar together. You’re going for creamy, smooth, and just a little fluffy.
Step 4: Eggs and Vanilla Join the Party
Add the eggs one at a time, mixing well after each. Then splash in your vanilla and give it one last good mix.
Step 5: Combine It All
Turn your mixer on low and slowly add your dry ingredients to the wet. Don’t overdo it—just mix until everything’s combined. Overmixing makes for tough cookies, and no one wants that.
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Step 6: Chill Out
Cover the dough and pop it in the fridge for at least an hour. This part is annoying, I know, but it’s key to getting that classic crinkle look. Go fold some laundry. Or don’t.
Step 7: Preheat and Prep
Heat your oven to 350°F (177°C). Line a baking sheet with
Step 8: Roll and Coat
Scoop out balls of dough—about a tablespoon each. Roll them in powdered sugar until they look like little snowballs. It’s fun. I always make a mess. You probably will too.
Step 9: Bake
Pop them in the oven for about 10-12 minutes. You’ll know they’re done when they’ve puffed up, cracked on top, and smell ridiculously good.
Step 10: Cool (or Don’t)
Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Or eat one warm. Just don’t burn your mouth. (Learned that the hard way.)
Storage Options:
- Room Temp: Airtight container, 4-5 days. They stay soft!
- Freezer (Unbaked Dough): Freeze the dough balls (skip the powdered sugar for now) for up to 2 months. Coat in sugar before baking.
- Freezer (Baked Cookies): Cool completely, then freeze in a zip-top bag for up to 3 months. Warm in the microwave for 10 seconds to relive the magic.
Variations and Substitutions:
Feeling creative? Here’s where you can play.
- Add Chocolate Chips: White or dark chocolate? Both work.
- Pump Up the Spice: Add nutmeg, cardamom, or even pumpkin spice.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend (I love Bob’s Red Mill for this).
- Zest It Up: Orange zest takes these from cozy to holiday magic.
What to Serve with Brown Butter Cinnamon Crinkle Cookies?
Because cookies shouldn’t have to stand alone. (Even if they totally could.)
- Coffee: Dunking optional, but recommended.
- Hot Chocolate: Extra marshmallows, please.
- Milk: Classic, always.
- Ice Cream: Sandwich two cookies around a scoop of vanilla ice cream. Yes, I went there.
Frequently Asked Questions:
Do I really have to chill the dough?
Yep. Otherwise, you’ll end up with pancake cookies instead of pretty crinkles.
Can I make these ahead of time?
Absolutely. Freeze the dough balls and bake fresh whenever you need a cookie fix.
Can I double the recipe?
You’d be silly not to. These go fast.
If you need a cookie that’ll make your house smell like a cozy bakery and your friends think you’re a kitchen wizard, these Brown Butter Cinnamon Crinkle Cookies are it. If you make them, I really wanna hear how it goes. Drop a comment or tag me on Instagram. Or send me a DM and we’ll swap cookie pics like the baking nerds we are.
Can’t wait to see your crinkles!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Brown Butter Cinnamon Crinkle Cookies
Ingredients
- 10 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar for coating
Instructions
Brown the Butter
- In a small saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan frequently, until the butter begins to foam and brown specks appear at the bottom of the pan. The butter will emit a fragrant, nutty aroma. Immediately remove from heat and allow it to cool for approximately 10 minutes.
Prepare the Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
Cream the Butter and Sugars
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat on medium speed until the mixture is creamy and well incorporated, approximately 2 to 3 minutes.
Add Eggs and Vanilla Extract
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Once the eggs are fully combined, add the pure vanilla extract and mix until blended.
Combine Wet and Dry Ingredients
- Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients. Mix just until the dough is fully combined; avoid overmixing to ensure a tender cookie texture.
Chill the Dough
- Transfer the dough to a covered container or wrap it in plastic wrap. Refrigerate for a minimum of 1 hour, or until firm. Chilling the dough helps prevent excessive spreading during baking.
Preheat the Oven
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Shape and Coat the Cookies
- Using a medium cookie scoop or two spoons, portion the dough into balls approximately 1 to 1½ tablespoons in size. Roll each ball thoroughly in powdered sugar to ensure full coverage.
Bake
- Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the cookies are puffed, set at the edges, and feature a crinkled surface.
Cool
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
