Cozy Brown Butter Snickerdoodles
These cozy brown butter snickerdoodles are soft, chewy cinnamon sugar cookies with a rich, nutty flavor from browned butter. Perfect for a comforting treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, browned
- 1 ½ cups (300g) granulated sugar, divided
- ½ cup (110g) brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups (344g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon salt
- 2 tablespoons ground cinnamon (for dough)
- 2 tablespoons ground cinnamon (for coating)
- ¼ cup (50g) granulated sugar (for coating)
Instructions
- Brown the butter: Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a rubber spatula. After about 5-7 minutes, the butter will foam, then turn golden brown with a nutty aroma. Remove from heat and let cool to room temperature (about 10-15 minutes).
- Mix dry ingredients: In a large bowl, whisk together 2 ¾ cups (344g) all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons cream of tartar, and ½ teaspoon salt. Set aside.
- Combine sugars and eggs: In another large bowl, beat together 1 ½ cups (300g) granulated sugar and ½ cup (110g) brown sugar with the cooled brown butter until creamy. Add 2 large eggs, one at a time, beating well after each. Stir in 2 teaspoons vanilla extract.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Prepare the cinnamon sugar coating: In a small bowl, mix 2 tablespoons ground cinnamon with ¼ cup (50g) granulated sugar.
- Shape cookies: Preheat oven to 350°F (175°C). Using a cookie scoop or tablespoon, scoop dough and roll into balls about 1 ½ inches (3.8 cm) diameter. Roll each ball generously in the cinnamon sugar mixture until fully coated.
- Bake: Place cookies 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, until edges are set and just starting to brown but centers still look soft.
- Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Keep stirring the butter while browning to prevent burning. Let the brown butter cool before mixing with eggs to avoid scrambling. Don’t skip cream of tartar for authentic snickerdoodle tang and chewiness. Roll cookies generously in cinnamon sugar for a crunchy exterior. Watch bake time closely to avoid overbaking; cookies should look slightly underdone when removed. Dough can be chilled for 15 minutes if too soft to roll, or overnight for thicker cookies and more flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: brown butter snickerdoodles, cinnamon sugar cookies, easy snickerdoodles, homemade cookies, cozy cookies, fall cookies