Wednesday, March 28, 2018

Brown butter cinnamon crinkle cookies

Who can resist the taste and aroma of brown butter? Not me! Brown butter is the star in these cinnamon crinkle cookies. It's a fun new twist on the traditional chocolate crinkle cookies we all know and love!

I got back from my Sectionals skating event and wanted to eat all of the cookies. Perhaps because I saw a bake sale at the rink while we were skating and I saw a plethora of homemade cookies, or perhaps it's because I haven't baked them in a while. Either way, I wanted cookies.

Although I love a good chocolate chip cookie and will never turn down any type of chocolate cookie, I wanted to bake something new. Something soft, pillowy, and heavenly.

Enter these cookies.

These amazing treats start off with browned butter, so you know it's going to be a winner. They're a riff on the traditional chocolate crinkle cookies that we've all had before. Except these are cinnamon flavored and full of brown butter.

Don't be alarmed if these cookies don't flatten out all the way. Since they are chilled before baking, they will stay in a ball until close to the end of the baking time. And even when they're done in the oven, they still won't be super flat. Fret not though, and please don't overtake these so they get hard and crunchy (unless that's your thing). Just keep an eye on these so they stay nice and soft.

Brown butter cinnamon crinkle cookies
  • 10 Tablespoons unsalted butter
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
In a small saucepan set over medium heat, melt the butter. Keep it on the stovetop until it starts to foam and little brown flecks form. Keep a close eye on the butter so it doesn't burn. Swirl the pan around until you achieve a nutty aroma and the butter has lots of brown flecks to it. Set aside to cool slightly.

In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the browned butter and the sugar together on medium speed until well combined, about 2-3 minutes.

Add the eggs one at a time until well incorporated. Add the vanilla and mix well.

Turn the mixer to low and slow add in the dry ingredients, mixing until you get a uniform, smooth dough. Transfer the dough to the refrigerator and allow it to chill for about an hour.

Preheat your oven to 350 degrees F.

Using a medium sized cookie scoop or two spoons, portion out the dough and roll them into balls. Place the powdered sugar in a small bowl and roll the dough balls into the powdered sugar. Make sure you cover the surface entirely. Repeat with remaining dough.

Place the dough balls on a parchment- or silicone-lined baking sheet. These cookies will spread slightly so make sure they are about 2 or 3 inches apart.

Bake in your preheated oven for 10-12 minutes or until the cookies are set. Allow them to cool before serving.

Cookies should be stored in an airtight container at room temperature and will keep for several days.

Yield: About 24 cookies

Source: Cookies and Cups


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