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Soft Chewy Browned Butter Snickerdoodle Cookies

soft chewy browned butter snickerdoodle cookies - featured image
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These soft and chewy snickerdoodle cookies feature browned butter for a rich, nutty flavor and a perfect cinnamon-sugar coating. Easy to make with pantry staples, they are perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • Cinnamon sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons 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 begins to foam. After about 5 to 7 minutes, golden brown flecks will form and a nutty aroma will develop. Remove from heat immediately to avoid burning. Transfer to a heatproof bowl and cool for 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup brown sugar. Pour the browned butter over the sugars and mix until smooth and slightly fluffy, about 2 minutes with a hand mixer on medium speed.
  3. Add egg and vanilla: Crack in 1 large egg and 1 teaspoon vanilla extract. Beat until fully incorporated, about 1 minute, until creamy and light.
  4. Combine dry ingredients: In another bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed until just combined. Avoid overmixing.
  6. Prepare cinnamon sugar coating: In a small bowl, mix 1/4 cup granulated sugar with 2 teaspoons cinnamon.
  7. Shape and coat cookies: Using a tablespoon or small cookie scoop, portion dough into balls about 1.5 inches in diameter. Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Chill dough: Place coated dough balls on a parchment-lined baking sheet and chill in the refrigerator for at least 15 minutes.
  9. Bake: Preheat oven to 375°F (190°C). Arrange dough balls on parchment-lined baking sheets, spacing 2 inches apart. Bake for 10 to 12 minutes until edges are set and tops crackle but centers remain soft. Watch closely around minute 10 to avoid overbaking.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Chilling the dough helps prevent spreading and keeps cookies chewy. Use room temperature eggs for best mixing. Baking time is critical; remove cookies when edges are set but centers are still soft. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: snickerdoodle, browned butter, chewy cookies, cinnamon sugar, easy cookies, homemade cookies, soft cookies

Find it online: https://breezybake.com/soft-chewy-browned-butter-snickerdoodle-cookies-recipe-easy-homemade-bake/