What is it about rainy days that make me just want to drop everything and BAKE! The sun is out now, but we’ve had quite a run of COLD, WET days here. When I made these Brown Butter Almond Crinkle Cookies on a whim, I could hardly wait to share them with you! So here they are!
This recipe starts off with brown butter, which is just butter that has been cooked on the stovetop so that the nutty flavor of the milk solids browning amps up the flavor of the cookies. It gives them a richness like no other, and pairs really nicely with the almond flavoring. Here’s a great tutorial on how to brown butter.
Another trick that makes these cookies stand out is to roll them in granulated sugar before the powdered sugar. Sometimes the powdered sugar will seep into the dough, and the granulated sugar coating provides a little barrier, so the cookies don’t loose their cute little crinkles.
These cookies are so simple and perfect for a nice cup of coffee or tea on a cold dreary day. Make some and you’ll see what I mean!
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Brown Butter Almond Crinkle Cookies
- Prep Time: 25 mins
- Cook Time: 14 mins
- Total Time: 39 mins
- Yield: 2 1/2 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Brown Butter Almond Crinkle Cookies are sure to steal your heart with their soft, sweet texture and crinkled exterior.
Ingredients
- 10 tablespoons butter
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all purpose-flour**
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Rolling
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- In a small heavy bottomed saucepan, heat butter over medium high heat. Swirl butter as it melts. It will foam up, and then become light brown and fragrant after about 2-3 minutes. Be careful not to burn it, and immediately transfer to a separate bowl to cool.
- After the browned butter as cooled, add it to the bowl of an electric mixer with sugars and cream together on medium speed with the paddle attachment. Add eggs and extracts and mix until combined.
- In a separate bowl, mix flour, baking powder and salt. Slowly add the dry ingredients to the dough on low speed, mixing until just incorporated.
- Cover and chill the dough for 1 hour.
- Preheat oven to 350 degrees.
- Scoop dough into 1 1/2 inch balls and roll in granulated sugar, then powdered sugar. Place the dough balls on a parchment or Silpat lined baking sheet and bake at 350 degrees for 12-14 minutes. Transfer the cookies to a cooling rack, and then store in an airtight container.
Notes
Adapted from Cookie and Cup’s Brown Butter Cinnamon Crinkle Cookies
**Be sure your flour isn’t “packed” into your measuring cup when you scoop it. Fluff it up before scooping to avoid adding too much flour, which would result in a dry cookie.
Nutrition
- Serving Size: 1 Cookie
- Calories: 129
- Sugar: 13g
- Sodium: 87mg
- Fat: 4.3g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.4g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 23mg
Chris Scheuer says
These look WONDERFUL Julie! Love crinkly cookies. Good thing the sun shines most of the time in your part of the country otherwise you might need to move up a clothing size 🙂
Sharon Murawski says
Julie I assume these are baked at 350 degrees. They sound delicious.
Julie says
Yes, thank you Sharon! I’ve updated the recipe, so hopefully it is good now. Have a wonderful day!
Sharon Murawski says
Julie this is the first time my cookies didn’t turn out like yours. Mine spread out very thin and taste too sweet. I double checked my ingredients and didn’t find anything wrong. is the 1 1/2 cups of flour the correct amount? All of your recipes are usually great and I enjoy them so much.
Julie says
Sharon, from the bottom of my heart I am so sorry. You are correct, it should read 2 1/2 cups all purpose flour. Thank you so much for making my recipes, and for letting me know about my error. I know it is so frustrating when a recipe doesn’t turn out. Once again, I’m so sorry!
Annie says
I’m making these tomorrow night!
Julie says
Annie, enjoy the cookies!
Brooke says
I made these cookies for memorials day I made red white and blue ones and made them into a flag they turned out so delicious! Thx so much for sharing this recipe with us we enjoyed it!👍👍
Julie says
So glad you all liked them! I love that you made them patriotic!
Lisa says
I am always interested in new almond cookie recipes and fortunately, I found yours. I’ve been cooking for a long time but I appreciated the tips you included about browning butter. These cookies are scrumptious! Thanks so much for posting this recipe.
Julie says
Glad it was helpful for you Lisa. These are a favorite for sure!
Tamara says
They taste delicious! But for some reason, the powdered sugar melted into my cookies. Even tho I had coated them very generously with both granulated sugar and powdered sugar. I also chilled the dough for 1hr. Any ideas?
I noticed when combining in the stand mixer, the final dough was more separated
Lisane Ryan says
Mine did the same 🙁
Donna says
Can I make these gluten free?
Laura says
Howdy! Going to make these today! I love crinkle cookies and I’m so glad to find your recipe. A question, however. Do you cool the browned butter to a solid form or just enough to keep the eggs from cooking? Thanks!
Julie says
Laura, let the browned butter cool to room temperature. It might help to put the pan in a little ice bath if you want to speed up the process. I hope you love these cookies as much as we do! Happy baking!
Laura says
Thanks so much for replying so quickly! Now back to the kitchen!
Erika says
These look so delicious, I can’t wait to try them! They look similar to Italian amaretti cookies. I was curious about the texture of these, are they more of a chewy in middle type cookie or a crumbly cookie? Just wondering, I’m sure I’ll love ’em either way!
Danielle says
One of my husband all time favorite cookies!! He had me back a batch a week he was so addicted!!!
Julie says
So glad to hear that! I need to make these again soon!
Sarah says
My 13 year old made these and they were delicious! I couldn’t stop eating them!!! She even added cinnamon to the sugar rolling for a spice. I would add a bit more almond extract. I love almond flavored things so a bit more to boost the flavor.
Julie says
Wonderful! Good for you for cooking with your kiddos, too.
Stephanie says
So excited to break in my brand spankin’ new KitchenAid mixer with this recipe. They sound amazing!
madeleine r. says
absolutely delicious! the powdered sugar melted a bit on the outside of the cookies while baking so the white powdery exterior isn’t uniform, but they still look cute and taste amazing. love the almond flavor.
Julie says
I’m glad you like them!
Malene Binger says
I have added 4 tbs. of almond flour to the mix and it is extra good
Julie says
I will have to try that, good idea!
Kim says
Delicious! I doubled the almond extract because we’re big fans of the flavor, but I’m certain they’d be equally amazing with the called-for amount
Laura says
No metric measurements
Shana says
Here are the weights on the primary ingredients. (I always measure my teaspoons/tablespoons etc)
142 g butter
201 g sugar
50 g brown sugar
312 g all purpose flour
https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
Toni Sgroi says
Can we replace flour with almond flour.