Cozy Brown Butter Snickerdoodle Cookies
These cozy brown butter snickerdoodle cookies feature crispy edges and soft centers with a nutty, caramel-like depth from browned butter, perfect for a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, browned
- 1 1/2 cups (300 g) granulated sugar, divided
- 1/2 cup (100 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons cinnamon, divided (2 tbsp for coating, 1 tbsp for dough)
- For coating: 1/4 cup (50 g) granulated sugar and 2 tablespoons cinnamon
Instructions
- Brown the butter: Place unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and foams, then turns golden to deep amber with brown flecks and a nutty aroma. Remove from heat and transfer to a heatproof bowl to cool slightly.
- Mix sugars and brown butter: Combine granulated sugar and light brown sugar in a large bowl. Pour warm brown butter over sugars and stir well.
- Add eggs and vanilla: Crack in eggs one at a time, stirring after each. Add vanilla extract and mix until smooth and glossy.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 tablespoon cinnamon.
- Mix dry into wet: Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
- Prepare cinnamon sugar coating: Mix remaining granulated sugar with 2 tablespoons cinnamon in a small bowl.
- Form and coat cookies: Scoop dough into 1 1/2 tablespoon-sized balls (about 20). Roll each ball in cinnamon sugar coating.
- Arrange on baking sheet: Place dough balls 2 inches apart on parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers are slightly soft.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
If dough is too soft to roll, chill in fridge for 15 minutes. Stir brown butter constantly to avoid burning. Avoid overmixing dough to keep cookies tender. Use cream of tartar for signature tang and chew. Baking at 350°F (175°C) ensures crispy edges and soft centers. Space cookies 2 inches apart to prevent merging. Cool on baking sheet before transferring to rack to maintain crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Fat: 6.5
- Carbohydrates: 18
- Protein: 1
Keywords: brown butter, snickerdoodle, cookies, cinnamon sugar, crispy edges, soft centers, easy cookie recipe, cozy dessert