These Browned Butter Crinkles are seriously amazing. Tender, buttery, slightly crispy cookies topped with browned butter frosting.
These cookies are beyond amazing.
All I’m going to say is you will need to practice some major self control when you eat these because it is sooooo hard to just stop at one!
The browned butter frosting is out of this world!
Thankfully I gave some of these away, or I would have eaten them all!
These really are fabulous!!
Browned Butter Crinkles
- 2 sticks butter (, softened)
- 1 cup sugar
- 3 egg yolks
- pinch of salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. vanilla
- 2 1/3 cup flour
- 1 stick butter
- 4 cups powdered sugar
- 1 tsp. vanilla
- 1/2 cup cream or half-n-half ((or more for right consistency))
- Beat butter and sugar together. Add egg yolks and salt, and then add soda and vanilla. Stir in flour. Form balls the size of walnuts. Chill dough balls for one hour in the refrigerator. Dip tops in sugar. Press flat with the bottom of a glass and place on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes, or until lightly golden. Remove from oven and let the cookies stand for one minute on the cookie sheet. Remove to a wire rack and cool completely.
- For frosting, in a small saucepan, brown butter over medium heat until golden brown in color and golden brown flecks appear. Butter will become a little foamy. Stir occasionally to make butter cook evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture form. Spread or pipe onto cooled cookies.
You can be fancy when you frost these cookies and pipe it on, or simply just spread it on. I did it both ways to show you. Just be aware that is you pipe it on, it uses quite a bit more frosting so you may need to make more. Just remember, which ever way you choose, don’t skimp on the frosting because it is insanely good!
- Category: Cookies
Recipe Source: 101 Gourmet Cookies, by Wendy Paul
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