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Ultimate Brown Butter Snickerdoodles Recipe Perfect for Homemade Cinnamon Sugar Cookies

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These snickerdoodles feature browned butter for a nutty, caramel-like flavor with a soft, chewy center and crisp edges, coated in classic cinnamon sugar. A simple twist that transforms a classic cookie into a comforting, addictive treat.

Ingredients

Scale
  • 1 cup (2 sticks or 227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cream of tartar
  • 1/2 teaspoon salt
  • Cinnamon Sugar Coating:
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Whisk gently as it foams, then turns golden brown and smells nutty. When small brown flecks appear and aroma is toasty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine the browned butter (cooled but still liquid), granulated sugar, and brown sugar. Beat with an electric mixer until smooth and creamy.
  3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mixture may look loose—this is expected.
  4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to wet, mixing on low speed or folding with a spatula just until combined. Avoid overmixing.
  6. Chill the dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes to firm up and develop flavor.
  7. Prepare cinnamon sugar coating: Mix granulated sugar and ground cinnamon in a small bowl.
  8. Shape and coat cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough by rounded tablespoons (~20 g each), roll into balls, then roll generously in cinnamon sugar.
  9. Bake: Place cookies 2 inches apart on baking sheets and bake for 10-12 minutes until edges are set and lightly golden but centers still look soft. Cookies will firm as they cool.
  10. Cool completely: Transfer cookies to a wire rack and let cool before storing or serving.

Notes

Use a light-colored saucepan to monitor butter browning and avoid burning. Chill dough thoroughly to prevent spreading and enhance flavor. Roll dough balls generously in cinnamon sugar for a crackly crust. Watch baking time closely to avoid overbaking and maintain chewy centers. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, use vegan butter and flax eggs. Dough can be frozen; bake from frozen adding 2-3 minutes to baking time.

Nutrition

Keywords: brown butter snickerdoodles, cinnamon sugar cookies, homemade cookies, easy snickerdoodles, chewy cookies, brown butter cookies

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