Brown Butter Spiced Crinkle Cookies

A soft cookie filled with warm spices and nutty brown butter, rolled in soft confectioners sugar and baked to perfection.

Brown Butter Spiced Cookies - a great treat for the fall! @sweetbakedlife

It’s finally feeling like fall around here!

A few weeks ago we had a huge storm and our area broke a record dating back to the 1800’s for the most rain in one day! It literally rained for over 24 hours straight.

The good thing was, the day before our wood was delivered so we were able to enjoy a roaring fire all day long!

With nothing much to do on a cold, rainy day except cozy up by the fire and watch Netflix and chill, I figured it was the perfect time to bake!

And that I did…

These Brown Butter Spiced Crinkle Cookies are easy to make and even better to eat!

Not only that, but as the cookies baked, the whole house was filled with the aroma of the warm spices.

You only need a few simple ingredients that you probably already have in your pantry and fridge to make these.

What makes them so warm and wonderful is the browned butter (don’t skip this step) and the spices — I used cinnamon, cardamon and all-spice.

These cookies are big and came out soft and so delicious. And, they were devoured in no-time by the hubs and kiddo!

If you bake for holiday cookie exchanges or gift-giving, these would be perfect to add to your fall or winter baking list.

Brown Butter Spiced Crinkle Cookies

  • Servings: 15 cookies
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life


  • 1/2 cup confectioners sugar
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cardamon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Heat your oven to 350 degrees and set 2 cookie trays aside until ready to use. Pour the 1/2 cup of confectioners sugar in a small shallow bowl and set aside.
  2. For the brown butter: In a small saucepan, heat the butter on medium-low heat until foam appears. Gently swirl the pan occasionally and if needed scrape the sides and bottom of pan with a heat-proof rubber spatula to prevent the butter from burning. Let cook for 5-10 minutes, or until the butter smells nutty and is a warm brown color. Remove from heat, pour into a small bowl and let cool while you prepare the rest of the cookie dough.
  3. For the cookie dough: Add the flour, baking powder, cardamon, cinnamon, allspice and salt into a medium bowl and whisk until combined. In a large bowl, add the brown sugar, granulated sugar, eggs and vanilla and mix until combined. Slowly pour in the cooled brown butter and whisk until combined. Then add the dry ingredients to the wet and mix throughly.
  4. With a large cookie scoop (I used a #30 – which is about 2.3 tablespoons), scoop the dough into balls, then drop them into the confectioners sugar and roll them until completely coated. Place the cookies on a cookie tray, about 3 inches apart, and bake for 13-16 minutes, or until the edges are set. Let cookies cool on a wire rack. Eat and enjoy. Cookies can be stored in an airtight container.

Get your oven and tummy ready for these Brown Butter Spiced Crinkle Cookies today!



{Recipe inspired by Hummingbird High}


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