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Brown Butter Snickerdoodle Crinkle Cookies

brown butter snickerdoodle crinkle cookies - featured image
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These cozy cookies feature a rich brown butter flavor with a soft, chewy center and crinkled edges, perfect for warm, comforting treats on chilly evenings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For cinnamon sugar coating: 1/4 cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch for a golden brown color and a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly (about 10 minutes).
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar. Add the 2 room-temperature eggs and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth and slightly fluffy, about 2-3 minutes.
  3. Combine browned butter: Slowly drizzle the cooled browned butter into the sugar-egg mixture while mixing on low speed to prevent curdling and ensure a creamy batter.
  4. Sift dry ingredients: In a separate bowl, sift together 2 3/4 cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing slowly until just combined. Avoid overmixing.
  6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
  7. Prepare cinnamon sugar coating: Mix 1/4 cup (50g) granulated sugar with 2 teaspoons ground cinnamon in a shallow bowl.
  8. Shape the cookies: Using a tablespoon or cookie scoop (~1.5 tablespoons each), portion dough balls. Roll each ball into a smooth sphere, then coat fully in the cinnamon sugar mixture.
  9. Bake: Place coated dough balls 2 inches apart on parchment-lined baking sheets. Bake at 375°F (190°C) for 9-11 minutes until edges are set but centers look soft and tops crackle.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Brown the butter carefully to avoid burning; a nutty aroma and golden brown color indicate readiness. Chill dough to prevent spreading and achieve signature crinkles. Roll dough balls generously in cinnamon sugar for the classic crust. Baking times may vary; remove cookies when centers look slightly underdone for best texture.

Nutrition

Keywords: brown butter, snickerdoodle, crinkle cookies, cinnamon sugar, cozy treats, easy cookies, homemade cookies

Find it online: https://magnetmeal.com/brown-butter-snickerdoodle-crinkle-cookies-recipe-easy-homemade-cozy-treats/