Brown Sugar Crinkle Cookies

Name: Brown Sugar Crinkles
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 48
Cuisine: American
Ingredients: 1 & 1/2 cups (300g) firmly packed dark brown sugar; 1/2 cup (113g) unsalted butter, softened; 2 teaspoons vanilla extract; 2 large eggs; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 2 & 1/2 cups (300g) all-purpose flour; 1 cup (110g) toasted pecans or walnuts, chopped*; 1/4 cup (27g) confectioners’ sugar

April 17, 2012 (updated Nov 22, 2024) by Jennifer McHenry //

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Brown sugar crinkle cookies are simple cookies made with pantry staple ingredients. They have wonderful caramel-like brown sugar flavor and a fantastic crunch from toasted pecans!

These brown sugar crinkle cookies manage to be simple and interesting at the same time. While there aren’t many ingredients, the ones present really take center stage. In the end, you have a brown sugar laden treat packed with toasted pecans and covered in sweet confectioners’ sugar. They’re a delight!

Why You’ll Love These Brown Sugar Crinkle Cookies

Made with pantry ingredients. This is one of those marvelous recipes that you can whip up on a whim because you already have all the ingredients in your kitchen.
Perfect for all occasions. Brown sugar crinkle cookies are a year-round kind of recipe, just as perfect for holiday baking as they are for a mid-summer treat.
Simple to make. Like chocolate crinkle cookies and sprinkle crinkle cookies, these brown sugar crinkles come together with very little effort and no special techniques needed.

Overhead view of ingredients for brown sugar crinkle cookies with labels

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Dark brown sugar – This has a more assertive flavor than light brown sugar. Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
Unsalted butter – Soften the butter to room temperature before starting the recipe.
Vanilla extract – I like to use my homemade vanilla extract.
Eggs
Baking soda
Salt
All-purpose flour – Here’s how to measure flour for baking.
Toasted pecans or walnuts – Buy pecan or walnut pieces since you’ll be chopping them anyway.
Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.

How to Make Brown Sugar Crinkle Cookies

Egg added to wet ingredients for brown sugar crinkle cookies — Mix the wet ingredients.

Dry ingredients added to wet ingredients for brown sugar crinkle cookies — Mix the wet ingredients.

Start the dough. Use an electric mixer to cream the brown sugar, butter, and vanilla. Beat in the eggs one at a time, followed by the baking soda and salt.
Finish the dough. With the mixer on low speed, slowly add the flour. Fold in the nuts.
Chill. Cover the bowl of cookie dough and refrigerate for 1 hour.
Prepare. Just before the dough is done chilling, preheat the oven to 350°F and line baking sheets with parchment paper or silicone liners. Add the confectioners’ sugar to a shallow dish.

Overhead view of brown sugar crinkle cookie dough rolled into balls — Roll the dough.

Rolling brown sugar cookie dough in powdered sugar — Roll the dough.

Form the cookies. Roll tablespoon-size portions of dough into balls with the palms of your hands, then coat them in the confectioners’ sugar. Set them 2 inches apart on the baking sheets.
Bake. One pan at a time, bake the cookies for 12 minutes, or until the cookies have spread and cracked on top.
Cool. Set the pans on a wire rack to cool for 5 minutes, then transfer the cookies directly to the wire racks to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Stack of brown sugar crinkle cookies on parchment lined board

Tips for Success

Season the nuts. Before toasting the pecans, lightly spritz them with water and sprinkle them with salt. This adds an element of sweet-and-salty to your brown sugar crinkle cookies.
Chill the dough. Refrigerating the dough helps firm it up, making it much easier to roll into neat balls. It also helps prevent the cookies from spreading too much while baking, giving you those classic crinkles.
Don’t be shy when rolling the dough balls in confectioners’ sugar. A thick coating ensures those beautiful crinkles and adds a sweet contrast to the rich brown sugar flavor.
Know the basics. Read over my baking tips for beginners before getting started.

Overhead view of brown sugar crinkle cookies on plate

How to Store

Room temperature: Store brown sugar crinkle cookies in an airtight container for 4 to 5 days.
Freezer: Place the cooled cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

More Brown Sugar Desserts

Stack of 5 brown sugar crinkle cookies with one leaning against them

Get the Recipe:

Brown Sugar Crinkles

Yield about 48 cookies

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 1 hour

Total Time 1 hour 32 minutes

Brown sugar crinkle cookies are simple cookies made with pantry staple ingredients. They have wonderful caramel-like brown sugar flavor!

Ingredients

1 & 1/2 cups (300g) firmly packed dark brown sugar
1/2 cup (113g) unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
3/4 teaspoon baking soda
1/2 teaspoon salt
2 & 1/2 cups (300g) all-purpose flour
1 cup (110g) toasted pecans or walnuts, chopped*
1/4 cup (27g) confectioners’ sugar

Instructions

Using an electric mixer on medium speed, beat the brown sugar, butter, and vanilla until well-blended. Add the eggs, one at a time, beating well after each addition. Beat in the baking soda and salt.
Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the nuts.
Cover the bowl and refrigerate for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Place the confectioners’ sugar in a shallow dish. Using a tablespoonful of dough at a time, roll the dough into balls. Then roll the balls in confectioners’ sugar, coating thoroughly. Place the dough balls 2 inches apart on the prepared baking sheets.
Bake one pan at a time for 12 minutes, or until the cookies have spread and cracked on top.
Place the pans on a wire rack and allow to cool for 5 minutes. Then, transfer the cookies directly onto wire racks to cool completely.

Notes

*Before toasting pecans, lightly spritz with water and sprinkle with salt. Bake at 350°F for 8 to 12 minutes.

Recipe slightly adapted from The King Arthur Flour Cookie Companion.

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