Print

Flavorful Brown Butter Lemon Lavender Crinkle Cookies

Brown Butter Lemon Lavender Crinkle Cookies - featured image
Print Recipe

These crinkle cookies combine nutty browned butter with bright lemon zest and a subtle floral note of lavender, creating a soft, chewy treat with a slight crisp edge. Perfect for a comforting homemade snack or a charming gift.

Ingredients

Scale
  • 1 cup (225 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 2 large eggs, room temperature
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 to 1 1/2 teaspoons dried culinary lavender
  • Zest of 1 large lemon
  • Powdered sugar (for rolling)

Instructions

  1. Place 1 cup unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly until butter melts, foams, and turns golden brown with nutty aroma and brown flecks, about 5-7 minutes. Remove from heat and pour into a heatproof bowl to cool to room temperature (about 15 minutes).
  2. In a mixing bowl, combine 3/4 cup granulated sugar and 1/4 cup brown sugar. Add 2 large eggs one at a time, mixing well after each until smooth and slightly thickened.
  3. Slowly pour cooled browned butter into the sugar-egg mixture, stirring gently to combine.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 to 1 1/2 teaspoons dried culinary lavender. Sift if desired.
  5. Gradually fold dry ingredients into wet mixture using a spatula until just combined. Dough will be sticky but manageable.
  6. Gently fold in lemon zest evenly throughout the dough.
  7. Optional: Cover dough with plastic wrap and chill for 30 minutes for better flavor and easier handling.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
  9. Using a tablespoon or cookie scoop, form dough into balls. Roll each ball in powdered sugar until fully coated. Place about 2 inches apart on prepared baking sheet.
  10. Bake for 10-12 minutes until cookies spread and crackle on top, set but soft in center, with slightly crisp edges.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown with nutty aroma. Fold dough gently to avoid tough cookies. Rolling dough balls in powdered sugar creates signature crinkles and adds subtle sweetness. Chilling dough is optional but recommended for better flavor and handling. Store cookies in airtight container at room temperature up to 4 days or freeze up to 3 months. Reheat in warm oven (300°F) for 3-5 minutes to refresh.

Nutrition

Keywords: brown butter cookies, lemon lavender cookies, crinkle cookies, homemade cookies, floral cookies, easy cookie recipe

Find it online: https://magnetmeal.com/flavorful-brown-butter-lemon-lavender-crinkle-cookies-recipe-easy-homemade-treats/