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Tender Brown Butter Snickerdoodle Cookies

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Soft, chewy snickerdoodle cookies with a rich nutty flavor from browned butter, perfect for quick back-to-school treats.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and slightly cooled
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 2 teaspoons cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon Sugar Coating:
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the Butter (5 minutes): Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts and foams. Watch carefully as it turns golden brown and smells nutty—this usually takes about 4 to 5 minutes. Remove from heat and let it cool for 10 minutes until warm but not hot.
  2. Cream Sugars and Eggs (5 minutes): In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add the warm browned butter and mix until combined. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
  3. Combine Dry Ingredients (3 minutes): In a separate bowl, whisk 2 ¾ cups sifted all-purpose flour, 2 teaspoons cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Mix Dry into Wet (3 minutes): Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  5. Prepare Cinnamon Sugar Coating (1 minute): In a small bowl, mix 2 tablespoons granulated sugar with 2 teaspoons ground cinnamon.
  6. Shape and Coat Cookies (10 minutes): Scoop dough using a tablespoon or cookie scoop (about 1 tablespoon or 15g per cookie). Roll each ball lightly in the cinnamon sugar mixture until well coated. Place on parchment-lined baking sheets about 2 inches apart.
  7. Bake (10-12 minutes): Bake in a preheated oven at 350°F (175°C) until edges are set and just turning golden, but centers still look soft—usually around 10 to 12 minutes.
  8. Cool (15 minutes): Let cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

If dough is too soft to roll, chill in fridge for 20 minutes. Do not skip cooling browned butter to avoid scrambling eggs. Avoid overmixing after adding flour to keep cookies tender. Pull cookies from oven just before fully done to keep soft centers. Dough can be refrigerated up to 24 hours before baking. Dough balls can be frozen and baked from frozen with extra baking time.

Nutrition

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

Find it online: https://bakebelle.com/tender-brown-butter-snickerdoodle-cookies-easy-back-to-school-recipe/