These brown butter cinnamon crinkle cookies are simple cookies flavored with brown butter and packed with pecans, with a sugary crackle exterior.
Just in case you have cookies on the brain 24/7 just like me, here’s another dynamite recipe to help you out. These brown butter cinnamon crinkle cookies with pecans are easy, fun, and hard to resist. They’re filled with so many of my favorite things and are exactly the kind of comfy, cozy cookies I want to munch on all winter long, even after the holidays are over.
This cookie recipe comes from the new cookbook Quick Shop and Prep 5 Ingredient Baking by Jennifer McHenry of the blog Bake or Break. The concept behind the cookbook is quite clever. Most of us already have the baking basics stocked in our kitchen— flour, sugar, eggs, butter, etc.— and the recipes are categorized by how many additional ingredients they require, up to 5. For example, these cookies just required the basics plus cinnamon and pecans.
All of the recipes are easy, approachable and from scratch. Whether you’re a baking novice or pro, I honestly cannot recommend this book enough! From the moment I first opened the book I knew these brown butter cinnamon crinkle cookies would be at the top of my must-bake list, and they did not disappoint. Easy! Scrumptious! What more could you want?
Brown Butter Cinnamon Crinkle Cookies
- 10 tablespoons unsalted butter (140 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup packed light or dark brown sugar (53 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (300 grams)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (56 grams)
- ¼ cup powdered sugar (67 grams)
- Melt butter in a small saucepan set over medium low heat. Continue to cook butter, stirring occasionally, until butter turns golden brown and has a nutty aroma. Do not burn. Remove from heat and cool for about 15 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the brown butter, sugar and brown sugar until combined. Add the eggs one at a time, mixing after each for about 30 seconds. Mix in the vanilla. Combine the flour, baking powder and cinnamon in a separate bowl and add to the mixer all at once, mixing until combined. Mix in the pecans.
- Chill dough for at least 1 hour.
- When ready to bake preheat oven to 350°F and line a sheet pan with parchment paper.
- Put the powdered sugar into a wide shallow bowl. Form dough into rounded tablespoons and roll in the powdered sugar, making sure they are generously coated (this will give the cookies their crackly appearance).
- Place the cookies 2 inches apart of the prepared sheet pan and bake just until bottoms begin to turn brown, about 10-12 minutes. Bake a test cookie if needed to get the timing right for the rest of the batch.
Disclosure: I received a free copy of Quick Shop and Prep 5 Ingredients Baking to review, however I was not compensated in any way for this post.