Tasty little cookies, different than the traditional crinkle cookies. This dough requires refrigerating to get to a texture you can roll into balls, and after getting them rolled and covered in powdered sugar I threw them in the freezer to just cook up a few at a time. (Especially now that we’re all spending more time at home, it’s risky to have tons of cookies sitting around ready to be eaten!)

Ingredients:

Melt the butter in a saucepan over medium heat until melted, than continue to cook, swirling occasionally, until the butter is browned and has a nutty flavor. Remove from the heat and allow to cool slightly.

While the butter cools, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.

In a large bowl, whisk the browned butter and the granulated and brown sugars together.

Whisk in the eggs and vanilla until evenly mixed.

Add the dry ingredients and stir until just incorporated, then cover and refrigerate at least 1 hour.

Preheat the oven to 350 degrees and line baking sheets with silpats or parchment.

Place the powdered sugar in a small, shallow dish. Roll the dough into small (~1 tablespoon) balls, then roll in the powdered sugar to cover.

Place about 2 inches apart on the lined sheets, then bake 10-12 minutes for soft cookies, or 18-20 minutes for crunchy cookies. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Alternately, after rolling the dough into balls and coating in powdered sugar, place on a pan in the freezer for a few hours, then transfer into a large ziplock. When ready to eat, preheat your toaster oven to 300 (not 350!) degrees. Once preheated, transfer a few cookies to a lined pan and bake 18 minutes, then just eat those cookies still hot!

Brown Butter Cinnamon Crinkle Cookies

Marginally adapted from Cookies and Cups.

• 10 tablespoons unsalted butter
• 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 packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar

Melt the butter in a saucepan over medium heat until melted, than continue to cook, swirling occasionally, until the butter is browned and has a nutty flavor. Remove from the heat and allow to cool slightly.

While the butter cools, whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.

In a large bowl, whisk the browned butter and the granulated and brown sugars together. Whisk in the eggs and vanilla until evenly mixed. Add the dry ingredients and stir until just incorporated, then cover and refrigerate at least 1 hour.

Preheat the oven to 350 degrees and line baking sheets with silpats or parchment.

Place the powdered sugar in a small, shallow dish. Roll the dough into small (~1 tablespoon) balls, then roll in the powdered sugar to cover. Place about 2 inches apart on the lined sheets, then bake 10-12 minutes for soft cookies, or 18-20 minutes for crunchy cookies. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.