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Cozy Brown Butter Snickerdoodles Recipe Easy Crispy Edges and Chewy Centers

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These snickerdoodles feature crispy edges and chewy centers with a deep, toasty flavor from brown butter. A quick and easy recipe perfect for cozy nights and crowd-pleasing treats.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (110g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons ground cinnamon (for rolling)
  • ½ cup (100g) granulated sugar (for rolling)

Instructions

  1. Brown the butter: In a medium skillet over medium heat, melt the 1 cup (226g) unsalted butter. Stir frequently as it foams and then begins to brown, about 5–7 minutes. Look for a golden color with browned bits forming at the bottom. Remove from heat immediately to avoid burning. Transfer butter to a bowl to cool slightly (~10 minutes).
  2. Mix sugars and butter: In a large bowl, whisk together 1 ½ cups (300g) granulated sugar and ½ cup (110g) brown sugar. Slowly pour in the warm brown butter, stirring until combined and smooth.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 2 teaspoons cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix.
  6. Prepare cinnamon sugar coating: In a small bowl, combine 3 tablespoons ground cinnamon with ½ cup (100g) granulated sugar.
  7. Shape the dough: Scoop dough into 1 ½-inch (about 3.8 cm) balls using a cookie scoop or spoon. Roll each ball generously in the cinnamon sugar mixture until fully coated.
  8. Arrange and chill: Place dough balls 2 inches apart on parchment-lined baking sheets. Chill in the fridge for at least 30 minutes.
  9. Bake: Preheat oven to 375°F (190°C). Bake cookies for 10–12 minutes, rotating sheets halfway through. Look for golden edges and slightly puffed centers that still look soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. The edges will crisp up as they cool, while centers stay chewy.

Notes

Watch the butter carefully while browning to avoid burning. Chill dough for at least 30 minutes to prevent spreading and improve texture. Rotate baking sheets halfway through baking for even cooking. For extra crunch, sprinkle coarse sugar on top before baking. Dough can be frozen before baking; add a couple of extra minutes to baking time when baking from frozen.

Nutrition

Keywords: snickerdoodles, brown butter, cookies, chewy cookies, crispy edges, easy dessert, cinnamon sugar, cozy recipe

Find it online: https://juliamadeit.com/cozy-brown-butter-snickerdoodles-recipe-easy-crispy-edges-and-chewy-centers/