Brown Butter Almond Crinkle Cookies

  • Author: Lovely Little Kitchen
  • Prep Time: 25 mins
  • Cook Time: 14 mins
  • Total Time: 39 mins
  • Yield: 2 1/2 dozen 1x



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Cover and chill the dough for 1 hour.
  5. Preheat oven to 350 degrees.
  6. 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.


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.


  • 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