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!
Author: Eva Bakes
2 and 1/2cupsall-purpose flour
1/4cuplight brown 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.Source: Cookies and Cups