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Brown Butter Snickerdoodle Cookies

brown butter snickerdoodle cookies - featured image
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A cozy twist on classic snickerdoodles featuring browned butter for a nutty, caramelized flavor and perfect crinkly tops. These cookies are soft, chewy, and irresistibly delicious.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 2/3 cups (335 g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227 g) of unsalted butter in a medium skillet over medium heat. Stir frequently as the butter melts, foams, and then starts to turn golden brown with a nutty aroma, about 5-7 minutes. Remove from heat immediately once browned and transfer to a heatproof bowl to cool slightly.
  2. Mix sugars and butter: In a large mixing bowl, combine the browned butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) light brown sugar. Beat until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed.
  3. Add egg and vanilla: Crack in one large room-temperature egg and stir in 1 teaspoon vanilla extract. Mix until fully incorporated, about 1 minute.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 2/3 cups (335 g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients, mixing on low speed until dough comes together and is slightly firm but pliable. Add a tablespoon more flour if too sticky.
  5. Prepare cinnamon sugar coating: Mix 1/4 cup (50 g) granulated sugar with 2 teaspoons ground cinnamon in a small bowl. Roll dough into 1.5 tablespoon-sized balls, then generously coat each ball in the cinnamon sugar mixture.
  6. Arrange and chill: Place coated dough balls on parchment-lined baking sheets about 2 inches apart. Refrigerate for at least 30 minutes to achieve crinkly tops and prevent spreading.
  7. Bake: Preheat oven to 375°F (190°C). Bake one tray at a time for 10-12 minutes, until edges are set and tops are crackly but centers remain soft.
  8. Cool: Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep an eye on the butter while browning to avoid burning. Chilling the dough is essential for crinkly tops and preventing spreading. Rotate baking sheets halfway through baking for even cooking. Avoid overbaking; cookies should look slightly underdone when removed.

Nutrition

Keywords: brown butter, snickerdoodle, cookies, cinnamon sugar, crinkly tops, chewy cookies, easy cookies, cozy dessert

Find it online: https://lenatable.com/brown-butter-snickerdoodle-cookies-recipe-5-easy-steps-for-perfect-crinkly-tops/