Brown Butter Chai Crinkle Cookie Recipe

Step 1

Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.

Step 2

Brown the butter. In a light-colored saucepan, melt the Land O Lakes® Unsalted Butter over medium-low heat, swirling the pan occasionally, until it 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 for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. 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 prep the other ingredients.

Step 3

Make the cookie dough. In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, cloves, black pepper, and kosher salt.

Step 4

In a large bowl, mix together the brown sugar, granulated sugar, eggs, and vanilla until combined. Slowly pour in the brown butter while mixing continuously. Gradually whisk in the dry ingredients until just combined.

Step 5

Coat the cookies. Place the confectioners' sugar in a medium, shallow bowl. Use a 4-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with confectioners' sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.

Step 6

Bake the cookies. Bake one pan at a time for 12 to 15 minutes, or until the edges have set but the centers are still soft.

Step 7

Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.