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Brown Butter Snickerdoodles

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Soft, chewy snickerdoodles infused with rich, nutty brown butter and coated generously in cinnamon sugar for a cozy, comforting treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1/2 cup (100g) light brown sugar, packed
  • 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
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, foams, and browns. Once golden with a nutty aroma and brown specks appear, remove from heat and transfer to a heatproof bowl to cool for about 10 minutes until warm but not hot.
  2. Mix sugars with browned butter: Add 1 1/2 cups granulated sugar and 1/2 cup light brown sugar to the browned butter. Beat until combined and slightly fluffy.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract until dough is glossy and rich.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry into wet: Slowly add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
  6. Optional: Chill dough for 30 minutes to develop flavors and prevent spreading.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  8. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl.
  9. Form and coat cookies: Scoop dough into 1 1/2-inch balls. Roll each ball generously in cinnamon sugar mixture.
  10. Bake: Place balls 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are set but centers look slightly soft.
  11. Cool completely: Transfer cookies to a cooling rack after 5 minutes on the baking sheet to prevent overbaking.

Notes

Watch the butter carefully when browning to avoid burning. Avoid overmixing the dough to keep cookies tender. Chilling dough helps prevent spreading. Use a cookie scoop for uniform size. Pull cookies from oven when centers are slightly underdone for chewy texture. For dairy-free, use vegan butter and coconut sugar. For gluten-free, substitute with 1:1 gluten-free flour blend.

Nutrition

Keywords: brown butter snickerdoodles, cinnamon sugar cookies, cozy cookies, soft snickerdoodles, easy cookie recipe, fall cookies, chewy cookies

Find it online: https://bitefuljoy.com/brown-butter-snickerdoodles-recipe-easy-cozy-cinnamon-sugar-cookies/