xmas 2023 - brown butter crinkle cookies

Welcome to Xmas Week 2023. This year I made a cookie table of sorts, though technically one of the bakes is not a cookie. I did all the bakes over 2 weekends and even though I made half batches of all the recipes and gave most of the cookies away, I still have one or two cookies left in my biscuit tin.

I went on a bit of a crinkle cookie blitz last year, making batch after batch of both chocolate and lemon crinkle cookies. This year, I decided to try a different flavour - browned butter crinkle cookies. I made 2 or 3 versions of the recipe and I think this is the best version. 

Here’s the recipe for you which makes 26 cookies. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Brown butter crinkle cookies
125g unsalted butter
75g caster sugar
75g brown sugar 
1 tsp vanilla extract 
2 large eggs
225g plain flour
1 tsp baking powder
½ tsp sea salt

For rolling

50g raw caster sugar
100g icing sugar

Place the butter in a small saucepan over medium heat and cook until foaming. Whisk for a few minutes or until the butter turns a deep golden colour then set aside to cool. You’ll need 100mls of the browned butter so if you don’t have quite enough, top up with vegetable oil. You can also do this step in a microwave safe covered bowl on high for about 4 minutes.

In a mixing bowl, beat the sugars, vanilla extract and cooled butter with an electric mixer until thick and glossy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up.

Heat the oven to 180°C conventional and line two baking trays with baking paper. Place the raw caster sugar and the icing sugar on two separate plates.

Using a dessertspoon, take about 20g of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart and repeat with remaining dough.

Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container. 

These were easy to make and a big hit at work.

See you all again tomorrow with another bake for Xmas Week 2023.

Bye for now,



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