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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 nostalgic cinnamon-sugar flavor with a deep, nutty brown butter twist, perfect for back-to-school snacks.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • Optional: 1/2 teaspoon cream of tartar

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) of unsalted butter. Stir frequently as it foams and begins to turn golden brown with a nutty aroma—this takes about 5-7 minutes. Watch closely to avoid burning. Once browned, remove from heat and let cool slightly.
  2. Mix sugars and wet ingredients: In a large bowl, whisk together 3/4 cup (150g) granulated sugar, 1/2 cup (100g) packed brown sugar, and the cooled brown butter until combined and slightly fluffy. Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and optionally 1/2 teaspoon cream of tartar.
  4. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  5. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes. This step helps control spreading and enhances the flavors.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  7. Prepare the cinnamon-sugar coating: Mix 1/4 cup (50g) granulated sugar with 2 teaspoons cinnamon in a small bowl.
  8. Shape and coat the cookies: Scoop dough using a tablespoon or cookie scoop, roll into balls, then toss each in the cinnamon-sugar mixture until fully coated.
  9. Bake: Place cookies 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until edges are set but centers still look slightly soft. They’ll firm up as they cool.
  10. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown the butter carefully to avoid burning; chilling the dough is recommended to control spreading and improve flavor. Avoid overbaking to keep cookies chewy. Rotate baking sheets halfway through baking for even cooking. Dough can be prepared the night before for fresh morning baking.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, chewy cookies, back to school snacks, cinnamon sugar cookies

Find it online: https://twirltaste.com/chewy-brown-butter-snickerdoodle-cookies-easy-recipe-for-back-to-school-snacks/