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Cozy Brown Butter Snickerdoodle Cookies

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These snickerdoodle cookies feature browned butter for a nutty, caramel-like flavor with crisp edges and soft centers, perfect for back-to-school treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar
  • ½ cup packed (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 tbsp cinnamon, divided

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring often until it turns a deep golden-brown color with a nutty aroma, about 7 minutes. Remove from heat and let cool slightly for about 5 minutes.
  2. In a large mixing bowl, combine granulated sugar and brown sugar. Pour in the warm brown butter and whisk until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. In another bowl, whisk together flour, cream of tartar, baking soda, salt, and 1 ½ tablespoons cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or mixer on low speed until just combined. Do not overmix; dough should be soft and slightly sticky.
  5. Optional: Cover dough and refrigerate for 20-30 minutes for thicker cookies.
  6. In a small bowl, mix remaining 1 ½ tablespoons cinnamon with ¼ cup granulated sugar to make cinnamon sugar coating.
  7. Using a spoon or cookie scoop, form dough balls about 1 ½ inches in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Arrange dough balls on parchment-lined baking sheets spaced about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes until edges are golden and centers look set but still soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish setting.

Notes

Watch the butter closely when browning to avoid burning. Rolling dough balls generously in cinnamon sugar is key for the classic crackly top. Chilling dough helps prevent spreading. Underbake slightly for soft centers. Dough can be refrigerated up to 48 hours before baking.

Nutrition

Keywords: brown butter snickerdoodle cookies, snickerdoodle recipe, back-to-school treats, cinnamon sugar cookies, easy cookies

Find it online: https://avabake.com/cozy-brown-butter-snickerdoodle-cookies-easy-back-to-school-treats-recipe/