Holiday Baking | Browned Butter Lemon Crinkle Cookies

Chewy, dusted with sugar with the perfect amount nutty and cinnamon flavor, we wholeheartedly recommend this cookie to be part of your baking repertoire. We like the citrus element which is a nice departure from the chocolate and gingery confections we have been enjoying this time of year.

Browned Butter Lemon Crinkle Cookies

1 stick unsalted butter

2 1/4 cup flour

3/4 teaspoon baking powder

1 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup sugar + 1/4 cup

1/2 cup dark brown sugar

2 eggs

zest of one organic lemon

1/2 lemon juiced

1 teaspoons vanilla extract

1 cup confections sugar

Directions: Place butter into a heavy bottomed sauce pan. Over medium heat, let melt and brown and the solids begin to separate, about five minutes. Let cool slightly. Meanwhile in a bowl, combine flour, baking powder, cinnamon and salt and stir to combine. Add butter and stir, next incorporate 1/2 cup sugar, brown sugar, eggs, lemon zest, lemon juice and vanilla. Mix until fully incorporated. Refrigerate for at least 30 minutes.

Preheat the oven to 350 and line a sheet pan with parchment, set aside. Place confectioners sugar and remaining 1/4 cup of granulated sugar in two separate bowls. Using a cookie scoop, roll dough into granulated sugar followed by confectioners sugar. Place onto pan and gently press down—this will give the cookies a more flattened look. Bake for 8 to 10 minutes or until set. Let cool on a rack before enjoying.

Recipe adapted from Martha Stewart

Photography by Alison Engstrom