Brown Butter Cinnamon Crinkle Cookies.

This cookie reminds me of an snicker-doodle on steroids. The brown butter elevates this cookie to the next level! They are simple to make and I always have these ingredients on hand in a pinch. 

This recipe will yield 2 dozen cookies... if you can refrain from eating the batter!

Ingredients:

10 Tbs Salted Butter

1 cup Granulated Sugar

1/4 cup Brown Sugar

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 tsp Cinnamon

1 tsp Salt

1 tsp Baking Powder

1/2 cup powdered sugar to roll cookie dough in before baking

Preheat Oven to 350 degrees. 

Melt your butter in a saucepan and begin to brown the butter over medium heat. It will turn from this pale yellow to a white frothy foam. As it browns it will have a wonderful nutty aroma. The butter will puff up high so I always use an over-sized pan to avoid a mess. The butter under the foam will be a caramel color when it is browned. 

Let your butter come to room temperature. I am impatient and throw it in the freezer while I gather my other ingredients. You don't want it to be solid just barely warm. If it is too warm or hot it will result in flat cookies. 

Once the butter cools add it to your sugars and beat together in your mixer for 2 minutes. Then add eggs and vanilla until just combined. 

Add all your dry ingredients and only mix until just combined. 

Roll the cookies into balls then in powdered sugar. 12 cookies per cookie sheet. Line you pans with parchment or silicone mats. 

I gently press them down with my fingers before baking. 

Bake at 350 degrees for 10 minutes. They will seem a bit doughy when you pull them out. 

Let cool completely to allow them to set up.