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Brown Butter Snickerdoodles Recipe Perfect for Holidays

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These Brown Butter Snickerdoodles are soft, chewy cookies with a slightly crisp edge, featuring the nutty aroma of brown butter and a sweet cinnamon sugar coating. Perfect for holiday gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups (344g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (50g) granulated sugar (for coating)
  • 2 tsp cinnamon (for coating)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 1 cup (226g) of unsalted butter. Stir continuously until golden brown and fragrant. Remove from heat and let it cool for 10 minutes.
  2. Mix the wet ingredients: In a large mixing bowl, combine the cooled brown butter, 1 cup (200g) granulated sugar, and 1/2 cup (100g) brown sugar. Beat until creamy. Add 2 large eggs and 2 tsp vanilla extract, and mix until smooth.
  3. Prepare the dry ingredients: In a separate bowl, whisk together 2 3/4 cups (344g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
  5. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
  6. Preheat the oven: While the dough chills, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  7. Roll in cinnamon sugar: Mix 1/4 cup (50g) granulated sugar and 2 tsp cinnamon in a small bowl. Scoop out 1 1/2 tbsp-sized portions of dough, roll them into balls, and coat them generously in the cinnamon sugar mixture.
  8. Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden and the centers look slightly underbaked.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Don’t skip browning the butter—it adds a rich, nutty flavor.’, ‘Chill the dough to prevent the cookies from spreading too much.’, ‘Use room temperature eggs for a smoother batter.’, ‘Coat the cookies generously in cinnamon sugar for the perfect texture and flavor.’, ‘Slightly underbake the cookies for a soft center.’]

Nutrition

Keywords: Brown Butter Snickerdoodles, Holiday Cookies, Cinnamon Sugar Cookies, Chewy Cookies, Easy Baking Recipe

Find it online: https://hungermind.com/brown-butter-snickerdoodles-recipe-perfect-for-holidays/