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11 January, 2017

Brown Butter Lemon Lavender Crinkle Cookies

Posted in : All, Desserts on by : hdcook

A twist on a crinkle cookie, with flavors of Grated lemon and Lavender blossoms and a nutty subtle touch from brown butter~these crinkle cookies are absolutely to die for~seriously they really are, for an afternoon snack time with tea on a cold rainy day or to cookies for a crowd, these crinkle cookie will be an absolute hit with family and friends~hey you cant go wrong cookies as a gift or dessert because~almost anyone in this world loves cookies and if they don’t~well then you are one of the few exceptions. Brown butter is amazing, concentrated when melted down and the fat solids turn golden brown~the aroma it self is heavenly~it sounds complicated to make brown butter but really its all about stirring the melted butter on small-medium saucepan on medium-low heat continuously and never taking your eyes of it, once the butter foams up a bit, stir it more vigorously till the fat solids start to turn brown, light and golden, take it off the heat quickly and transfer to a bowl, now I would suggest that you use a pan has color so you can tell when the milk fat solids are brown( its really hard to tell when your melting butter on a black nonstick saucepan) apply brown butter like any other butter, and its just as good or even better with its slightly nutty flavor~

Brown Butter Lemon Lavender Crinkle Cookies

Yield: 2-3 Dozen


  • 21/2 Cup unbleached all purpose flour( what ever flour you use)
  • 10 Tablespoons unsalted butter
  • 1 teaspoon baking powder
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon nutmeg
  • 1/2 Teaspoon kosher salt
  • Zest of 1 lemon
  • 1 Tablespoons lavender blossoms (grind into a clean coffee grinder)
  • 1 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 2 Eggs
  • 1 Teaspoon vanilla bean paste (or good vanilla extract)
  • 1/2 Cup powdered sugar for rolling


  1. Place butter in a saucepan on medium heat and cook till butter starts to foam up, stirring and swirling the pan frequently and always keeping an eye on the butter, once butter becomes amber brown color(this could take 2-3 minutes) remove butter off heat and transfer to a bowl and cool slightly. Whisk together flour,baking powder, cinnamon and nutmeg, lemon zest and lavender blossom and set aside, add both granulated sugar and brown sugar to a stand mixer with the paddle attachment and pour the cooled butter and mix to combined, add eggs one a time, add vanilla bean paste or extract and mix till just smooth. slowly add dry ingredients on low speed until just combined, transfer to a bowl and cover and refrigerate for an hour or overnight.
  2. Pre-heat oven to 350 degrees, line 2 baking sheets with parchment paper, place 1/2 cup of powdered sugar on a bowl and take refrigerated dough out and into 1 tablespoon size ball, roll into powdered sugar and place few inches apart on prepared pan and slightly press cookies down,bake for 12-14 minutes till cookies are set and crinkle on top, transfer pan to a cooling rack and let cookies cool on pan for 5 minutes then transfer cookies to cooling rack.


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