Brown Butter Cinnamon Crinkle Cookies
Simple cookies flavored with brown butter and packed with pecans, with a sugary crackle exterior.
- 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.
Calories: 105kcal, Carbohydrates: 15g, Protein: 1g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 5mg, Potassium: 32mg, Fiber: 1g, Sugar: 8g, Vitamin A: 110IU, Calcium: 11mg, Iron: 1mg