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Cozy Brown Butter Snickerdoodles

brown butter snickerdoodles - featured image
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These cozy brown butter snickerdoodles are cinnamon sugar cookies with a nutty, warm flavor and a crisp cinnamon sugar coating. Perfect for a comforting treat with a soft chewy center and crisp edges.

Ingredients

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

Instructions

  1. Brown the butter (about 5-7 minutes): In a medium saucepan over medium heat, melt the unsalted butter. Stir constantly as it foams and then starts to brown, releasing a nutty aroma. Once it turns golden brown with little browned bits (but not burnt!), remove from heat immediately and let cool for 5 minutes.
  2. Mix sugars and egg (3-4 minutes): In a large bowl, combine granulated sugar and light brown sugar. Add the slightly cooled brown butter and beat until smooth. Then, add the egg and vanilla extract, mixing well. The mixture should be glossy and well combined.
  3. Combine dry ingredients (2-3 minutes): In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add the dry mix to the wet ingredients, stirring just until combined. The dough will be soft but not sticky.
  4. Prepare cinnamon sugar coating: In a shallow bowl, mix the granulated sugar and ground cinnamon for rolling the dough balls.
  5. Form and coat dough balls (10 minutes): Using a cookie scoop or spoon, scoop dough portions about 1.5 tablespoons (roughly 25g) each. Roll into balls, then gently roll each ball in the cinnamon sugar mixture until fully coated.
  6. Bake (10-12 minutes): Place dough balls 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) until edges are set and centers look slightly soft but not raw. The cinnamon sugar will form a crisp shell while the inside stays chewy.
  7. Cool and enjoy (15 minutes): Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The texture continues to develop as they cool.

Notes

Watch the butter carefully while browning to avoid burning. Chill dough if sticky or if kitchen is warm to make rolling easier. Use cinnamon sugar coating generously for the signature crackly crust. Remove cookies from oven when edges are set but centers still look slightly soft to ensure chewy texture. Dough can be refrigerated up to 48 hours before baking.

Nutrition

Keywords: brown butter snickerdoodles, cinnamon sugar cookies, cozy cookies, easy snickerdoodles, brown butter cookies, cinnamon cookies

Find it online: https://milacook.com/cozy-brown-butter-snickerdoodles-recipe-5-easy-steps-for-perfect-cinnamon-sugar-cookies/