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Chewy Brown Butter Snickerdoodle Cookies

chewy brown butter snickerdoodle cookies - featured image
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These chewy brown butter snickerdoodle cookies offer a rich, nutty flavor with a perfect balance of chewiness and a caramelized edge, making them an ideal cozy snack.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¾ cups (345g) all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon sugar coating:
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir often as it melts, foams, then turns warm amber with brown specks. Smell should be nutty and toasty. Pour into a heatproof bowl and let cool to room temperature (about 15 minutes).
  2. Mix wet ingredients: In a large bowl, whisk together cooled brown butter, ¾ cup granulated sugar, and ½ cup brown sugar until combined. Add 2 eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In another bowl, sift together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Add dry mixture gradually to wet ingredients, stirring gently with a spatula until just combined. Dough should be soft but not sticky. Chill for 15 minutes if too loose.
  5. Prepare cinnamon sugar coating by mixing ¼ cup granulated sugar with 2 tablespoons ground cinnamon in a shallow bowl.
  6. Shape cookies: Scoop tablespoon-sized balls of dough, roll in cinnamon sugar until well-coated. Place on parchment-lined baking sheet about 2 inches apart.
  7. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden but centers remain soft.
  8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir continuously and watch for a golden-brown color and nutty aroma. Chill dough if too warm to prevent cookies from spreading too much. Remove cookies from oven when centers look slightly soft to keep chewiness. Use parchment paper or silicone mats to prevent sticking.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, chewy cookies, cinnamon sugar cookies, easy cookie recipe, cozy snacks

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