introduction
Brown Sugar Caramel Crinkle Cookies are chewy, buttery cookies with a sweet caramel note and a signature powdered-sugar crackle—perfect for weekend baking or gifting. They strike the right balance of soft center and slightly crisp edge, making them a Pinterest-worthy treat that’s cozy and irresistible.
These cookies are great on their own or paired with something cool; they’re perfect next to a scoop of brown butter ice cream for an indulgent dessert plate.
Why You’ll Love This Brown Sugar Caramel Crinkle Cookies:
- Rich brown sugar and caramel flavor without complicated steps.
- Soft, chewy centers that hold up well for lunchboxes and snack time.
- Quick to make from pantry staples—great for last-minute baking.
- Kid-friendly rolling and baking steps—fun to make with family.
- Makes a beautiful, shareable batch for parties or cookie swaps.
Ingredients Needed :
Wet ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Topping
- Powdered sugar for rolling
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the brown sugar, granulated sugar, and softened butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually blend the dry ingredients into the wet mixture until well combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop out dough balls and roll them in powdered sugar until coated. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers are still soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions Brown Sugar Caramel Crinkle Cookies
Serve warm with a glass of milk or alongside a cup of coffee for breakfast dessert vibes. For a fall-inspired board, pair these cookies with sliced apples and a caramel dip—caramel notes in the cookies complement caramelized apples beautifully. Stack them in a pretty tin for gifting; they travel well for cookie exchanges.
Tips for Success Brown Sugar Caramel Crinkle Cookies
- Chill the dough: Refrigerating for 30 minutes firms the dough so cookies don’t spread too much.
- Use room-temperature butter: Soft butter creams more evenly with sugars for a tender crumb.
- Don’t overbake: Pull cookies when edges are set but centers still look slightly underdone—carryover heat finishes them.
- Even rolling: Roll dough balls uniformly (about 1.5 tablespoons each) to ensure even baking.
- Powdered sugar coating: Double-roll in powdered sugar for a brighter, more dramatic crinkle effect.
- Freshness tip: Store in an airtight container with a slice of bread to keep cookies soft for several days.
variation
- Salted Caramel Swirl: Gently fold 2 tablespoons of soft caramel sauce into the chilled dough for pockets of caramel; sprinkle lightly with sea salt after baking.
- Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over cookies for a richer dessert.
- Spice It Up: Add 1/4 teaspoon ground ginger or a pinch of nutmeg for warm, spiced flavor.
FAQs
Q: Can I freeze the cookie dough?
A: Yes—form dough balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen; add 1–2 minutes to the bake time.
Q: How do I keep the centers soft but edges crisp?
A: Bake until edges are set and centers still look slightly underbaked, then cool briefly on the sheet before transferring to a rack. Proper chilling also helps.
Q: Can I substitute butter with margarine or oil?
A: Butter gives the best flavor and structure here. Margarine may yield a slightly different texture; avoid using liquid oil because it changes spread and crumb.
Q: Why did my cookies not crackle?
A: If the powdered sugar melts into the dough, the outer layer may be too warm or dough too wet. Chill dough, roll generously in powdered sugar, and bake immediately.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, they stay fresh for 4–5 days. For longer storage, freeze baked cookies for up to 3 months.
Try a fruity twist on your cookie rotation next time with a different flavor profile to keep parties interesting.
