Prepare to embark on a culinary journey that will transform your baking game forever! These Brown Butter Almond Crinkle Cookies are not just another sweet treat – they're a magical symphony of nutty, caramelized butter, delicate almonds, and a stunning crackled exterior that will make your taste buds dance with joy. Imagine a cookie so irresistible that it combines the rich, complex flavor of brown butter with the delicate crunch of almonds, all wrapped up in a powdery, sugar-dusted package that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Brown the butter in a light-colored saucepan over medium heat, stirring constantly until it turns golden amber and develops a nutty aroma. This will take approximately 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- Add granulated sugar and brown sugar to the cooled browned butter. Whisk thoroughly until the mixture becomes smooth and well combined.
- Crack the eggs into the butter-sugar mixture one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in sliced almonds, distributing them evenly throughout the dough. Cover the bowl and refrigerate for 30 minutes to allow the dough to firm up.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a cookie scoop or spoon, form the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring a complete coating.
- Place cookie dough balls 2 inches apart on the prepared baking sheets. The powdered sugar will create a beautiful crackled surface during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops have a crackled appearance. The centers should look slightly underbaked.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days.
Tips
- Brown Butter Technique: Watch your butter carefully when browning. The difference between perfectly browned and burned is just seconds! Use a light-colored pan to monitor the color change.
- Chill the Dough: Don't skip the refrigeration step. Chilling helps prevent spreading and intensifies the flavors.
- Powdered Sugar Coating: Roll cookies generously in powdered sugar. The more you coat, the more dramatic the crackle effect will be.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature. Slight variations can dramatically affect cookie texture.
- Cooling is Key: Let cookies rest on the baking sheet for a few minutes before transferring. This helps them set and prevents breaking.Pro Tip: These cookies actually taste better the next day as the flavors continue to develop, so don't be afraid to make them in advance!
Nutrition Facts
Calories: 192kcal
Carbohydrates: 30g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 33mg
