Print

Flavorful Chai-Spiced Brown Butter Snickerdoodles Easy Homemade Recipe with Cardamom Sugar

chai-spiced brown butter snickerdoodles - featured image
Print Recipe

These chai-spiced brown butter snickerdoodles are soft, chewy cookies with a warm, nutty aroma from browned butter and a fragrant chai spice mix, finished with a cardamom sugar coating for a cozy, flavorful twist.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned until golden and aromatic
  • 1 cup (200g) granulated sugar
  • ½ cup packed (100g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ cup (50g) granulated sugar (for coating)
  • 1 teaspoon ground cardamom (for coating)

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, then watch closely as it foams and the milk solids begin to brown. Remove from heat immediately and transfer the butter to a heatproof bowl to cool slightly (about 10 minutes).
  2. In a large bowl, combine 1 cup granulated sugar and ½ cup brown sugar. Pour in the warm browned butter and whisk until well blended. Add 2 large eggs, one at a time, mixing fully after each. Stir in 2 teaspoons vanilla extract.
  3. In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and the chai spice mix (2 teaspoons cinnamon, 1 teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon cloves).
  4. Gradually add the dry ingredients to the wet, folding gently with a spatula or mixer on low speed until just combined. Avoid overmixing.
  5. In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon ground cardamom for the coating.
  6. Preheat oven to 350°F (175°C). Using a tablespoon or small cookie scoop, portion dough into balls about 1 ½ inches (3.8 cm) in diameter. Roll each ball generously in the cardamom sugar mixture, then place on a lined baking sheet about 2 inches (5 cm) apart.
  7. Bake for 10 to 12 minutes until edges are set and just beginning to brown. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Brown butter can burn quickly; watch carefully while browning. Fold flour gently to avoid tough cookies. Roll dough balls generously in cardamom sugar for a crunchy, fragrant coating. Let cookies cool on baking sheet before transferring to rack to maintain chewiness. Freshly ground cardamom pods enhance flavor.

Nutrition

Keywords: chai-spiced, brown butter, snickerdoodles, cardamom sugar, cookies, homemade, easy recipe, cozy, chewy

Find it online: https://milacook.com/flavorful-chai-spiced-brown-butter-snickerdoodles-easy-homemade-recipe-with-cardamom-sugar/