Brown Butter Cinnamon Crinkle Cookies
Simple cookies flavored with brown butter and packed with pecans, with a sugary crackle exterior.
Ingredients
- 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)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (56 grams)
- ¼ cup powdered sugar (67 grams)
Instructions
- 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, , salt, 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.
Notes
Recipe adapted from 5 Ingredient Baking.
Nutrition
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