Cookies are magical. They can take you from a horrible day to stuffing your face with 3, 4, 5, heck, 6 cookies. These Brown Butter Almond Crinkle Cookies do just that. Easy, delicious and guess what? No chilling required! Of course you can opt to chill if you want to (I normally do), but they are equally delicious if you don’t. Don’t be a cookie hater! Give these a try ♥
Brown Butter in Brown Butter Almond Crinkle Cookies
These cookies are extremely simple. The most time consuming part: the brown butter. It doesn’t actually take THAT long, about 15-20 minutes or so. It does take a tiny bit of patience, however, so don’t change your mind and use regular ol’ butter. The brown butter will make all the difference.
Let me start by sharing my reference guide to all things brown butter. This was actually my second time browning butter (I botched my first batch of these – recipe development, right?!). Serious Eats has a great article on How to Brown Butter – check it out!
My Mini Science Version of Brown Butter
Essentially all you want to do is cook out the water from the within the butter (yeah, I just learned how much water is in butter, don’t judge me for it), and cook it over low heat until the brown milk proteins begin to appear, thus turning the butter brown. Science in the kitchen. Check out the article, it’s awesome for everyone, but especially beginners like me! My only advice if it’s your first time, do this entire process over low heat. I have a bad habit of multi-tasking in the kitchen. You know, cooking but wanting to clean at the same time. Any heat above “low” can cause your butter to burn or worse, scorch, leaving you with a mess all over your stove to clean up AND burnt butter. No, this did not happen to me, why would you say such a thing 🙂
My butter there sort of looks like pee – it’s just the flash, I assure you, it’ s brown! And you can catch a tiny gimplse of the solids down at the bottom of the pot.
As for how much? How much butter to start with to yield 1/3 cup of browned butter. I literally had no idea, but I do know I started with 1 cup of regular butter and it yield me ½ cup of browned butter. I was reading through Mrs. Nila Jones comments on Serious Eats and she mentions to avoid any error or a small yield, always cook large batches and save the excess for future uses. I love that idea.
Brown Butter Almond Crinkle Cookies
Once the butter is browned, it’s cake from here on out. Child’s play!
- Cream the sugars with the browned butter
- Add the egg and extracts
- Sift the flour, baking powder and salt into a bowl (not sifting won’t really make a large impact on your cookies, but I sift to evenly distribute the ingredients)
- Slowly add the sifted ingredients into the wet mixture until just combined
- Chill time is optional. I didn’t chill this batch and they came out scrumptious! Why didn’t I chill? because chilling will make the cookies look and taste great, we know that. So I wanted to see if they would taste the same if you where in a hurry and needed to bake these right away – they do and you can! Typically I always chill my cookie doughs for at least 1 hour but over night for the most part (about 8 hours – I prepare the dough at night and bake them in the morning)
- Add the powdered sugar into a bowl.
- Roll the dough into 1 inch (about 1 tbsp) balls
- Lightly insert 1 whole or halved almond in the center of the dough ball – don’t submerge it all the way in, you still want it to be visible
- Drop the dough balls into the powdered sugar and roll until they are all covered
- Lay on a parchment lined sheet pan, 2-3 inches apart
- Bake at 350F until they appear crinkle and set, about 12 minutes
Done! Finito! Terminado! Do not over cook! I know some peoples instinct is to see golden on the tops, but that will cause your cookie to lose the moist and chewiness (trust me, ask my first batch). I like my crinkle cookies a tad, just a tad, undercooked in the center, only enough to keep them chewy.
- Leave them on the sheet pan for a few minutes (I did 3 minutes) before transferring to a cooling rack
- Store in an airtight container, you know the rest!
Simple, right? Just like I told you! Don’t just take my word for it, give it a try!
There is the handy dandy recipe for you below. And if you do decide to give it a shot, be awesome and show me. Tag me on all social media – well on whatever you got! 🙂
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Are you a crinkle cookie lover in general? Well don’t leave me just yet. Check out my Gooey Chocolate Crinkle Cookies. They are bomb.com. ♥
Brown Butter Almond Crinkle Cookies
- 1/3 cup Browned Butter (see notes)
- 1/4 cup Sugar, granulated
- 2 tbsp Brown Sugar (packed)
- 1 Egg (room temperature)
- 1/4 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1 cup AP Flour leveled and spooned
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 12 Almonds (whole or halved, plain)
- 1/4 cup Powdered Sugar (for rolling)
- Brown your butter to yield at least 1/3 cup. See post and notes for more browning butter information.
- Preheat the oven to 350F.Line a sheet pan with parchment paper.
- Sift the flour, baking powder and salt into a bowl. Set aside.
- Cream both the sugars with the brown butter.
- Add in the egg, vanilla extract and almond extract one at a time.
- Slowly add in the sifted flour mixture to the wet mixture until just combined.
- Begin creating dough balls or chill for at least 1 hour or up to 8 hours (overnight).
- Roll the dough into 1-inch (1 tbsp) dough balls.
- Gently insert 1 almond per dough ball. Do not fully submerge, you want the almond to still be visible.
- Add the powdered sugar into a bowl. Drop the dough balls and cover entirely with powdered sugar.
- Lay the powdered dough balls, almond side up, on the prepared sheet pan about 2-3 inches apart.
- Bake until the tops appear crinkle, set and very lightly browned, about 12 minutes. Do not overly brown the tops or you have overcooked the cookie. At 12 minutes they are a tad bit undercooked, only enough to retain a chewy texture.
- Remove and cool on sheet tray for 1-3 minutes before transferring to a cooling rack.
- Store in an airtight container.
- Chill time is optional
- Chilling will make the dough easier to handle and the cooler dough the less it will suck in powdered sugar before they are done retaining that pretty "crinkle" appearance
- Brown a large batch of butter (1 cup and above) to avoid error or a low yield
- Read my post for reference to Brown Butter guide - but here it is from Serious Eats
- I don't own a kitchen aid or any stand mixer - all is mixed by hand with a rubber spatula (extra simple!)
- Prep time includes the browning of the butter and the creation of the dough balls
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