Brown Butter Cinnamon Crinkle Cookies

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If cozy had a flavor, it would be these Brown Butter Cinnamon Crinkle Cookies. With their warm spices, chewy centers, and irresistibly crinkled powdered sugar coating, they taste like a warm hug on a chilly day. The brown butter infuses every bite with rich, nutty depth, while cinnamon brings a sweet spice that makes these cookies an instant favorite for fall and holiday baking.

Perfectly soft on the inside with lightly crisp edges, these cookies don’t just look good—they taste like nostalgia. Whether you’re baking for a cookie exchange, holiday party, or simply craving something sweet with your coffee, these beauties deliver the perfect balance of flavor and texture.

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What Kind of Cinnamon Should I Use?

While any ground cinnamon will work, Saigon or Ceylon cinnamon offers the best aroma and depth. Saigon cinnamon gives that bold, familiar warmth you expect in snickerdoodle-style treats, while Ceylon is milder and a bit citrusy. Choose whichever suits your flavor preference, but make sure it’s fresh for the most impact.

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Ingredients for the Brown Butter Cinnamon Crinkle Cookies

• Brown Butter: This is the magic behind the flavor. Brown butter adds a toasty, nutty richness that regular butter can’t match.
• Brown Sugar: Gives the cookies moisture and a deeper molasses-like flavor.
• Granulated Sugar: Balances the brown sugar and helps achieve the perfect chewy texture.
• Eggs: Essential for structure and richness.
• Vanilla Extract: Enhances the cinnamon and butter flavors.
• All-Purpose Flour: The backbone of the dough, giving it just enough structure.
• Ground Cinnamon: The star spice that brings cozy vibes to each bite.
• Baking Powder & Baking Soda: For lift and soft centers.
• Salt: Balances the sweetness.
• Powdered Sugar: Creates that classic crinkle look and adds a sweet outer layer.

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How To Make the Brown Butter Cinnamon Crinkle Cookies

Step 1: Brown the Butter

Place your butter in a light-colored pan over medium heat. Stir constantly as it melts, foams, and eventually turns golden brown with a nutty aroma. Once browned, remove from heat and let it cool to room temperature.

Step 2: Combine Wet Ingredients

In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until smooth. Add in the eggs and vanilla extract, beating until fully incorporated.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry mixture into the wet mixture, stirring until a dough forms.

Step 4: Chill the Dough

Cover the dough and refrigerate for at least 1 hour. This makes it easier to roll and helps intensify the flavors.

Step 5: Roll and Coat

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough and roll them between your hands. Coat each ball generously in powdered sugar until fully covered.

Step 6: Bake

Place the coated dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Cool on the tray for 5 minutes before transferring to a wire rack.

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How to Serve and Store These Cookies

Serve these cookies slightly warm for the ultimate gooey center, or let them cool completely for a classic chewy texture. They’re excellent with coffee, hot cocoa, or even as an after-dinner treat with a scoop of vanilla ice cream.

To store, place cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer first, then transfer to a freezer-safe bag. Thaw at room temp and give them a quick warm-up in the microwave for that fresh-baked feel.

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10–15 minutes to make scooping easier.

Why is my dough too sticky?

Sticky dough often means it’s not chilled enough. Make sure to refrigerate for at least an hour, or add a tablespoon of flour if needed.

Can I use regular butter instead of browned butter?

You can, but you’ll lose that deep, nutty flavor. Brown butter makes a big difference in this recipe.

What makes the cookies crinkle?

The powdered sugar coating forms cracks as the cookies spread in the oven, giving them that signature crinkle look.

Do I have to chill the dough?

Chilling is crucial. It helps the cookies hold shape and develop better flavor.

Can I freeze the baked cookies?

Yes! Freeze them in an airtight container for up to 2 months. Thaw and warm slightly before serving for best results.

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Want More Cookie Ideas with a Twist?

If you love these Brown Butter Cinnamon Crinkle Cookies, you’ll probably enjoy these other favorites:

• Cotton Candy Cookies for a whimsical, funfair treat.
• Maraschino Cherry Chocolate Chip Cookies if you crave fruity meets rich.
• Cheesecake-Stuffed Caramel Apple Cookies for an autumn-inspired bite.
• Peanut Butter Truffles when you want rich and nutty in one pop.
• Strawberry Cheesecake Cupcakes for when you’re torn between cookie and cake.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you roll them in extra cinnamon sugar? Try a dusting of cocoa powder?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more cozy cookie and dessert recipes, visit my Pinterest at Life with Nina.

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