Cinnamon Crinkle Cookies


Cinnamon Crinkle CookiesIf books have the power to transport you to anywhere in the world, I’d argue that dishes have the power to bring you to anytime of the year. Give me a slice of apple pie, and I’ll conjure images of pumpkin-lined porches and Thanksgiving dinners; an ice cream cone, and it’ll have me dreaming of summer afternoons by the pool. The same seasonal palette applies to my baking, where I lean towards heartier, “cozier” recipes, if you will, in the colder months. Cinnamon cookies are one such example that I’d typically reserve for winter, but pop a cheery bicycle background behind them, and I think they make just as excellent of a dessert for a garden party as they would at a Christmas gathering.

A few kitchen notes: First, this recipe utilizes browned butter, one of the easiest and most effective baking tricks in the book. There’s a fine line between browned butter and burned butter, however, so for any new home bakers, this step-by-step guide is top-notch. Second, the cookies produced are on the puffier side; I don’t mind that particular trait – I think it adds to their charm – but if you would rather them flatter, a quick slap of a spoon before throwing them in the oven will do the trick. Finally, these cookies are all too easy to overbake, so be careful to observe the texture, not their color, when looking to take them out. Done, done, and done.

Cinnamon Crinkle CookiesCinnamon Crinkle Cookies Loosely adapted from Cookies and Cups


  • 10 tablespoons butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar, more or less

to make

  1. In a small saucepan, melt the butter over medium heat. It will foam and bubble before turning a light amber and producing a nutty aroma, about two to three minutes. Remove the butter from heat and set aside to cool.
  2. Using an electric mixer, combine the granulated sugar and brown sugar. Mix in the cooled butter, eggs, and vanilla, and stir until smooth.
  3. Add in the flours, baking powder, cinnamon, and salt.
  4. Chill the dough for an hour up to overnight.
  5. Once dough is chilled, preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  6. Place the powdered sugar in a small bowl. Scoop out tablespoons of dough, roll into balls, and cover in powdered sugar; place in rows on baking sheets.
  7. Bake cookies for 10-12 minutes, rotating sheets halfway through. Cookies will be set around the edges when done.
  8. Transfer the cookies to a wire rack to cool completely, and enjoy!

Have a terrific Tuesday! :)

Psst. More proof that cinnamon and baked goods are a match made in heaven: Molasses Snickerdoodles, Apple Cinnamon Scones, and Cinnamon Crunch Muffins.


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