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Tender Soft Batch Brown Butter Snickerdoodle Cookies

brown butter snickerdoodle cookies - featured image
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These soft and tender snickerdoodle cookies feature a rich, nutty flavor from browned butter and a warm cinnamon-sugar coating, perfect for a cozy homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as the butter melts and foams. After 5-7 minutes, when milk solids turn golden brown and smell nutty, remove from heat. Let cool about 10 minutes until warm but not hot.
  2. Mix sugars and wet ingredients: In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup brown sugar. Pour in warm brown butter and whisk until blended. Add 1 large egg and 1 teaspoon vanilla extract. Mix until smooth and creamy.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Bring dough together: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Dough should be soft and slightly sticky; do not overmix.
  5. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 2 tablespoons ground cinnamon in a small bowl.
  6. Shape and coat cookies: Scoop dough by tablespoonfuls (about 1.5 tablespoons or 25g), roll into balls, then roll each ball generously in cinnamon sugar until well coated.
  7. Arrange on baking sheet: Place coated dough balls about 2 inches apart on parchment-lined baking sheets.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 9–11 minutes until edges look set but centers remain soft. Avoid overbaking.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to monitor color changes. Stir constantly but gently to avoid burning. Chill dough 15-30 minutes if kitchen is warm to prevent spreading. Do not overmix dough to keep cookies tender. Cookies are best slightly warm and keep well stored in an airtight container for up to 4 days or frozen for up to 3 months.

Nutrition

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

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