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Brown Butter Churro Snickerdoodle Cookies

Brown Butter Churro Snickerdoodle Cookies - featured image
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These cookies combine the nutty richness of brown butter with classic snickerdoodle tang and a sweet churro-style cinnamon sugar coating. Soft, chewy, and packed with flavor, they’re an easy homemade treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (for coating)
  • Optional: Pinch of nutmeg (for coating)

Instructions

  1. Add butter to a heavy-bottomed saucepan over medium heat. Stir frequently until it melts, foams, and turns golden brown with a nutty aroma. Remove from heat when brown bits form and let cool for 10-15 minutes.
  2. Whisk 1 1/2 cups sugar into the cooled brown butter until smooth and slightly thick. Add eggs and vanilla extract, whisking until creamy and pale.
  3. In a separate bowl, combine flour, cream of tartar, baking soda, and salt. Whisk to distribute evenly.
  4. Gradually add dry ingredients to wet mixture, switching to a spatula when thick. Mix just until combined; dough should be soft and slightly sticky.
  5. Optional: Chill dough in the fridge for 10-20 minutes for thicker cookies.
  6. Mix 1/2 cup sugar, 2 tablespoons cinnamon, and nutmeg (if using) in a shallow bowl for coating.
  7. Scoop dough into 2 tablespoon balls and roll each in cinnamon sugar mixture until coated.
  8. Place coated dough balls 2 inches apart on prepared baking sheets lined with parchment paper or silicone mat.
  9. Bake at 350°F (175°C) for 10-12 minutes until edges are set, centers soft, and tops crackled.
  10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
  11. Optional: Sprinkle more cinnamon sugar on warm cookies for extra crunch and sparkle.

Notes

For thicker cookies, chill the dough before baking. Roll dough balls in cinnamon sugar twice for extra crunch. Err on the side of underbaking for gooey centers. Store cookies in an airtight container with a slice of bread to keep them soft. You can freeze dough balls or baked cookies for up to 2 months.

Nutrition

Keywords: brown butter, churro, snickerdoodle, cookies, cinnamon sugar, easy dessert, homemade cookies, chewy cookies, nutty flavor, comfort food

Find it online: https://bitefuljoy.com/brown-butter-churro-snickerdoodle-cookies-recipe-easy-homemade-treats/