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Homemade Browned Butter Crinkle Cookies with Salted Caramel Frosting photo

Browned Butter Crinkle Cookies with Salted Caramel Frosting

These Browned Butter Crinkle Cookies with Salted Caramel Frosting are irresistibly chewy and topped with luscious, silky frosting. A perfect treat for any occasion!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Electric Mixer

Ingredients
  

Cookie Dough

  • 1 cup salted butter diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar for rolling cookies

Salted Caramel Frosting

  • 1/4 cup caramel sauce
  • 2 Tbsp caramel sauce
  • 1/4 cup butter softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt divided

Instructions
 

Brown the Butter

  • In a medium saucepan, melt the diced salted butter over medium heat. Stir continuously until the butter turns a golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.

Prepare Dry Ingredients

  • In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Mix Sugars and Butter

  • In a large mixing bowl, combine the browned butter with granulated sugar and brown sugar. Mix until well combined.

Add Eggs and Vanilla

  • Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix until everything is thoroughly combined and smooth.

Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Chill Dough

  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat Oven and Prepare Baking Sheet

  • Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Roll and Bake Cookies

  • Once chilled, scoop out balls of dough and roll them into the granulated sugar until they are completely coated. Place them on the prepared baking sheets, spacing about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have crinkled. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Make Salted Caramel Frosting

  • In a mixing bowl, combine the softened butter, caramel sauce, vanilla extract, and 1/4 teaspoon of coarse sea salt. Beat until smooth. Gradually add powdered sugar and mix until creamy and fluffy.

Frost Cookies

  • Once the cookies are completely cool, generously spread the salted caramel frosting on top. Finish with a sprinkle of the remaining coarse sea salt for the perfect salty-sweet balance.

Notes

  • Chilling the dough is essential for achieving the perfect chewy texture and prevents spreading during baking.
  • You can substitute non-dairy butter and vegan caramel sauce for a dairy-free version.
  • Store baked cookies in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
  • Freeze cookie dough balls for up to 3 months and bake fresh for warm cookies anytime.
  • Try adding chocolate chips or nuts to the dough for added flavor and texture.
Keyword Browned Butter, Chewy, Cookies, Easy, Frosting, Salted Caramel