Brown Butter Cinnamon Crinkle Cookies _lowres

Photo by Jennifer and Quinn McHenry -- Brown Butter Cinnamon Crinkle Cookies

“Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More That Are Easier Than Ever to Make” by Jennifer McHenry, Page Street Publishing Co., 131 pages, $19.99, paperback

Love the cookbook’s recipes. Find the title misleading. That’s the reaction I had to “Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More That Are Easier Than Ever to Make” by Jennifer McHenry.

The book has a terrific recipe collection. I want to try almost every one of its 80 easy-to-prepare recipes from its first, Peanut Butter and Jelly Cookies, to its last, Coffee Caramel Chocolate Poke Cake. But, all its recipes, except Dulce de Leche Macaroons, require more than five ingredients. What McHenry, of the “Bake or Break” blog, means by “five-ingredient baking” is the addition of two, three, four or five ingredients to “the short list of ingredients that are used over and over in baking recipes.”

She suggests home bakers keep these basic ingredients — unbleached all-purpose flour, unsalted butter, eggs, granulated sugar, light brown sugar, baking powder, baking soda, vanilla extract, and spices (cinnamon, nutmeg, ginger, black pepper, salt) — on hand and “just add a few ingredients to make a fantastic variety of baked goods.”

She organizes the book’s recipes by how many ingredients, two, three, four or five, need to be added to the baker’s pantry. Recipes are clearly and concisely written and printed in easy-to-read type. Each is accompanied by a full-color photo of the completed dessert.

One of my family’s favorite cookies is the chocolate crinkle and I love the flavor of cinnamon, so I naturally was drawn to McHenry’s recipe for Brown Butter Cinnamon Crinkle Cookies. I am glad I tried it. It has a lovely nutty, cinnamon flavor. The recipe says to bake for 18 to 22 minutes. With my oven, I used the shortest time.

“Quick-Shop-&-Prep 5 Ingredient Baking: Cookies, Cakes, Bars & More That Are Easier Than Ever to Make” is definitely a keeper. But, its title could use some tweaking.

Cheramie Sonnier is a food writer and columnist. Contact her at sonnierfood@gmail.com, and follow her on Twitter, @CheramieSonnier.