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Tender Brown Butter Snickerdoodles Recipe Easy Homemade Cinnamon Sugar Cookies

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A cozy twist on classic snickerdoodles using browned butter for a rich, nutty flavor and tender texture, coated in cinnamon sugar for a comforting treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • For the cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 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 the butter melts, foams, and then starts to brown. When you see little brown flecks and smell a nutty aroma (about 5-7 minutes), remove from heat and pour into a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix Sugars with Butter: Once the browned butter is warm (not hot), add 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar. Beat with a hand mixer or stand mixer until combined and slightly fluffy, about 2 minutes.
  3. Add Egg and Vanilla: Crack in 1 large egg (room temperature) and add 1 teaspoon vanilla extract. Beat again until smooth and glossy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1/2 teaspoon salt.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet browned butter mixture. Mix on low speed until just combined. The dough will be soft but slightly sticky—avoid overmixing to keep the cookies tender.
  6. Prepare Cinnamon Sugar Coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 2 teaspoons ground cinnamon. Stir well to combine.
  7. Shape and Coat Cookies: Scoop dough into roughly 1 1/2 tablespoon (about 22g) portions. Roll each into a smooth ball, then roll generously in the cinnamon sugar mixture to coat.
  8. Bake: Place coated dough balls about 2 inches apart on a parchment-lined baking sheet. Bake in a preheated 375°F (190°C) oven for 9-11 minutes. Cookies should be set around the edges but still soft in the center.
  9. Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill dough for 20-30 minutes before baking for even more tender cookies. Watch baking time carefully; pull cookies when edges are golden but centers still look slightly underbaked to keep them soft. Avoid overmixing flour to prevent tough cookies. Use a cookie scoop for uniform size and even baking.

Nutrition

Keywords: snickerdoodles, brown butter cookies, cinnamon sugar cookies, tender cookies, easy cookie recipe, homemade cookies

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