Johanneck Family Recipes

Brown Butter Cinnamon Crinkle Cookies

36 servings


20 minutes

active time

1 hour 50 minutes

total time


10 tablespoons butter, sliced

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 cup granulated sugar

1/4 cup light brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup powdered sugar


Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.

Preheat the oven to 350°F

Line a baking sheet with a silicone mat or parchment paper. Set aside.

Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes or until the cookies are set.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.


Serving Size




Total Fat

2 g

Saturated Fat

0.4 g

Unsaturated Fat


Trans Fat

0 g


10.3 mg


35.3 mg

Total Carbohydrate

8.7 g

Dietary Fiber

0.9 g

Total Sugars

2.5 g


1.5 g

36 servings


20 minutes

active time

1 hour 50 minutes

total time
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