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Brown Butter Snickerdoodles Recipe Easy 5-Step Cinnamon Sugar Cookies

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These brown butter snickerdoodles are chewy, cinnamon-scented cookies with a nutty, caramel-like undertone. The brown butter adds a rich depth of flavor, making these cookies irresistibly delicious and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • 1/2 cup (packed, 110g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams, then begins to brown and smell nutty—about 5-7 minutes. Remove from heat and let cool to room temperature (about 15 minutes).
  2. Mix sugars with browned butter: In a large bowl, combine the cooled brown butter with 1 cup (200g) granulated sugar and 1/2 cup (110g) brown sugar. Beat on medium-high speed until creamy and smooth, about 2 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla extract until fully incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the wet mixture, beating on low until just combined.
  5. Make cinnamon sugar coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 tablespoons ground cinnamon.
  6. Form and coat cookies: Preheat oven to 375°F (190°C). Scoop dough into 1 1/2 tablespoon-sized balls (about 24 cookies). Roll each ball in the cinnamon sugar mixture until fully coated.
  7. Bake: Place cookies 2 inches apart on parchment-lined baking sheets. Bake for 9-11 minutes or until edges are set but centers still look soft. Rotate pans halfway through for even baking.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 20 minutes if your kitchen is warm to prevent spreading. Do not skip cooling the browned butter to avoid scrambling the eggs. Use a cookie scoop for even portions and rotate baking sheets halfway through baking for even cooking. Avoid overbaking to keep cookies soft in the center.

Nutrition

Keywords: brown butter snickerdoodles, cinnamon sugar cookies, chewy cookies, easy cookie recipe, holiday cookies, gluten-free snickerdoodles, vegan snickerdoodles

Find it online: https://grubella.com/brown-butter-snickerdoodles-recipe-easy-5-step-cinnamon-sugar-cookies/