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Chewy Brown Butter Snickerdoodle Cookies Best Homemade Cinnamon Sugar Recipe

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These chewy brown butter snickerdoodle cookies feature a nutty, caramel-like depth from browned butter and a classic cinnamon sugar coating, delivering a soft, tender texture with a rich flavor twist.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 1/4 cups (250g) granulated sugar, divided
  • 1/2 cup (100g) brown sugar, light or dark
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups (350g) all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon, divided

Instructions

  1. Brown the butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir constantly as it foams and then gently browns, about 5-7 minutes. Look for a golden color and a nutty aroma. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and 2 tablespoons of cinnamon. Set aside.
  3. Combine sugars and butter: In another large bowl, whisk granulated sugar and brown sugar. Slowly pour in the browned butter (warm but not hot) and mix until combined and slightly glossy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until smooth and fragrant.
  5. Incorporate dry ingredients: Gradually fold the dry mixture into the wet ingredients using a spatula. Mix just until combined to avoid tough cookies.
  6. Prepare cinnamon sugar coating: In a small bowl, combine the remaining 1 tablespoon of cinnamon with 1/4 cup granulated sugar.
  7. Chill the dough (optional but recommended): Chill dough for at least 30 minutes or up to 24 hours to enhance flavor and prevent spreading.
  8. Shape and coat cookies: Preheat oven to 350°F (175°C). Scoop dough by rounded tablespoons, roll into balls, then roll each ball in the cinnamon sugar mixture until fully coated.
  9. Bake: Arrange coated dough balls on parchment-lined baking sheets about 2 inches apart. Bake for 10-12 minutes until edges are set but centers still look slightly soft.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough for best texture and flavor. Do not overmix dough to keep cookies tender. Pull cookies from oven when centers are still slightly soft for perfect chewiness. Dough can be chilled up to 24 hours or frozen for longer storage.

Nutrition

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

Find it online: https://tempotaste.com/chewy-brown-butter-snickerdoodle-cookies-best-homemade-cinnamon-sugar-recipe/