Wednesday, July 20, 2011

Browned Butter Crinkles

I am truly, deeply in love. Yes, with my hubby, and he with me. We are both, however, truly and deeply in love with these cookies! i didn’t even have to ask my hubs if he liked them, I could tell by the devoured plate I left on the counter that they were approved. I didn’t even know that browned butter existed until I got married and my husband showed me a staple of his, Burnt Butter Noodles. Ever since then I have been just as addicted as he is. When I saw these cookies, I had to make them! I even debated staying up past 10 pm (very rare for me) and throwing them in the oven! Instead, I woke up early the next morning as to get them ready before I left for work. They were worth every missed moment of sleep!

Browned Butter Crinkles

2 sticks butter, softened
1 cup sugar
Pinch of salt
3 egg yolks
1 ½ teaspoon baking soda
1 ½ teaspoon vanilla extract
2 1/3 cups flour
bowl of sugar (for rolling dough balls in)

Beat the butter and sugar together. Add the egg yolks and salt and mix well. Then add the soda and the extract and fold in the flour. Stir until combined. Form balls the size of walnuts and chill dough balls for 1 hour in the refrigerator. Roll each of the balls in sugar  and press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely, then rost with browned butter frosting.

Browned Butter Frosting
1 stick butter
1 teaspoon vanilla
4 cups powdered sugar
½ cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add butter, powdered sugar, vanilla and cream to a large bowl. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

Recipe from
Makes 50 cookies


Sarah L. said...

I know this is a dumb question, but the soda ingredient - is this baking soda? Thanks.

Chelsea and Cody said...

Sarah! I am so sorry, that was not a dumb question at all! Yes, it is baking soda. That was a typo, thanks for pointing it out. I changed it! These cookies are delis! Enjoy!

AC said...

Hi, I was just wondering at what point do you add the melted butter to the powdered sugar mix? I'm making them now and I assume you just add at the end before icing?

aubrey said...

Tried these tonight and they came out a MESS! The cookies melted and spread all over into thin little puddles. Any idea what I did wrong?? I followed the recipe to a T, the cookies were very firm from sitting in the fridge and when I pushed them down with a glass they looked just like yours. I expected them to keep their shape and be a sort of shortbread (although the baking powder might suggest otherwise?) Anyway....any thoughts you have would be great, yours look and sound AMAZING!

Chelsea and Cody said...

Aubrey- I'm so sorry they didn't turn out! They are some of my favorite. They only things I can think of are 1-did you add the whole egg instead of just the yolks?
2-did you have the butter completely melted instead of just softened?
I hope they work out for you next time!

aubrey said...

I'm going to try them again tonight. I was able to get them off the cookie sheet and they actually taste pretty very buttery sugar cookies. Are yours more the taste/texture of shortbread?

Chelsea and Cody said...

Aubrey-I would say they are a mix between sugar and shortbread in the texture. The flavor is very buttery! Hopefully the 2nd time was a charm for you!

Alli @ Cupcake Diaries said...

I featured these cookies on my blog today for National Cookie Day! Thanks so much for sharing the recipe!!

Founder, Orange And Olive said...

This is an old thread- just wanted to point out that Aubrey mentioned she used baking powder. The recipe calls for baking soda. That's probably why they didn't turn out.