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Brown Butter Chai Crinkle Cookies

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Switch up traditional holiday flavors with this fun spin on the classic crinkle cookie. Michelle Lopez, an avid baker and founder of the blog Hummingbird High, stirs nutty-tasting brown butter and warming chai spices into the dough. To ensure your cookies turn out perfectly, she offers these tips: Let the brown butter cool slightly, then add it to the rest of the ingredients; if it’s too hot, you might scramble the eggs. Before placing the dough balls on the baking sheets, coat every inch of them generously and thoroughly with confectioners’ sugar. Otherwise, uncoated areas will end up as “bald spots,” ruining the cookies’ crinkle effect.

Looking for more holiday baking inspiration? Check out our New Holiday Cookie Classics, a collection of recipes from our favorite bakers and bloggers.

Prep Time 25 minutes
Cook Time 30 minutes
Servings 10

Ingredients

  • 8 Tbs. (1 stick) (4 oz./113 g) unsalted butter, cut into 1-inch (2.5-cm) cubes
  • 1 3/4 cups (7.85 oz./223 g) all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Pinch of freshly ground pepper
  • 1/2 cup (3 3/4 oz./106 g) firmly packed light or dark brown sugar
  • 1/2 cup (3 1/2 oz./99 g) granulated sugar
  • 2 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 3/4 cup (3 oz./85 g) confectioners’ sugar

Directions

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

In a saucepan with a light-colored bottom over medium-low heat, melt the butter, swirling the pan occasionally, until the butter starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook until the butter smells nutty and is amber with dark flecks at the bottom of the pan, about 5 minutes. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prepare the other ingredients.

In a medium bowl, whisk together the flour, salt, baking powder, cardamom, cinnamon, cloves and pepper. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together both sugars, the eggs and vanilla on medium speed until combined. With the mixer running, slowly pour in the brown butter and beat until blended. Remove the bowl from the mixer, gradually add the flour mixture and stir just until combined.

Place the confectioners’ sugar in a medium shallow bowl. Using a 4-Tbs. scoop, portion the dough into balls and drop them into the bowl. Toss until the balls are completely and generously coated with the sugar. Place on the prepared baking sheets, spacing the cookies at least 3 inches (7.5 cm) apart.

Bake the cookies one sheet at a time until the edges have set but the centers are still soft, 12 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack. Serve warm or at room temperature. The cookies can be stored in an airtight container or sealable plastic bag at room temperature for up to 3 days. Makes about 10 cookies.

Recipe courtesy of Michelle Lopez, founder of Hummingbird High

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