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Chewy Brown Butter Snickerdoodle Cookies

brown butter snickerdoodle cookies - featured image
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These chewy brown butter snickerdoodle cookies offer a cozy twist on a classic cinnamon-sugar treat, featuring a rich nutty flavor and perfect chewy texture ideal for back-to-school snacks.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • Cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Brown the butter: Melt 1 cup (226g) unsalted butter over medium heat in a saucepan, stirring constantly until it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup granulated sugar, 1/2 cup light brown sugar, and the browned butter. Use a hand mixer or whisk vigorously until smooth and creamy (about 3 minutes).
  3. Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated (about 2 minutes).
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cream of tartar (about 2 minutes).
  5. Mix dry into wet: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined (3-4 minutes). Avoid overmixing.
  6. Prepare cinnamon sugar coating: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon.
  7. Shape cookies: Scoop dough into 1 1/2 tablespoon-sized balls (about 23g each). Roll each ball generously in cinnamon sugar and place on baking sheets about 2 inches apart.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set and lightly golden but centers remain soft.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use a light-colored saucepan to monitor butter browning and stir constantly to avoid burning. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Let cookies cool on baking sheet before transferring to rack to maintain chewy centers. Cream of tartar is essential for classic snickerdoodle tang and chewiness.

Nutrition

Keywords: brown butter, snickerdoodle, chewy cookies, cinnamon sugar, back-to-school treats, easy cookies, cozy snacks

Find it online: https://elvafood.com/chewy-brown-butter-snickerdoodle-cookies-recipe-easy-perfect-back-to-school-treats/