Brown Butter Cinnamon Crinkle Cookies

Place the butter in a large saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly, for 15 – 20 minutes. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt and set aside. Add the granulated and brown sugar into the saucepan with the cooled butter, stirring to combine. Add in the eggs and vanilla, mixing until smooth. Slowly stir in the flour mixture until just incorporated. Cover the saucepan and refrigerate for at least 1 hour. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside. Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1 1/2 – tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart. Bake for 10-12 minutes or until the cookies are set. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling. Notes: Store the cookies at room temperature for up to 5 days. Freeze baked cookies airtight for up to 2 months for best freshness, Thaw at room temperature.

Really good Steve loved them

Nice cookie for when you want something sweet but not too sweet

These taste like Christmas time !

So good. I used less white sugar and more brown sugar and it was excellent. 10 minutes was plenty of time in the oven.