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Chewy Brown Butter Snickerdoodle Cookies Easy Cinnamon Sugar Recipe

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These chewy brown butter snickerdoodle cookies feature a soft, tender center with a crackly cinnamon sugar coating and a rich, nutty flavor from browned butter. Perfect for cozy gatherings and quick sweet fixes.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted and browned
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 3 tablespoons cinnamon (divided: 2 tbsp for dough, 1 tbsp for rolling sugar)
  • ¼ cup (50 g) granulated sugar (for cinnamon sugar coating)

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and begins to foam. Keep swirling until it turns golden brown and smells nutty—about 5–7 minutes. Immediately transfer to a heatproof bowl to cool slightly (about 10 minutes).
  2. Mix sugars with browned butter: Add 1 ½ cups (300 g) granulated sugar and ½ cup (100 g) brown sugar to the warm brown butter. Use a mixer or whisk to blend until smooth and slightly fluffy, about 2 minutes.
  3. Incorporate eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons vanilla extract. The mixture will look glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, sift together 2 ¾ cups (345 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 2 tablespoons ground cinnamon. Whisk to evenly distribute.
  5. Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix.
  6. Prepare cinnamon sugar coating: In a small bowl, stir together ¼ cup (50 g) granulated sugar and 1 tablespoon ground cinnamon.
  7. Form and coat dough balls: Using a tablespoon or cookie scoop, portion dough into balls (about 1 ½ tablespoons or 20 g each). Roll each ball in the cinnamon sugar mixture until fully coated.
  8. Bake: Arrange dough balls 2 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until edges are set but centers remain soft.
  9. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chill dough for 15 minutes if kitchen is warm to prevent spreading. Avoid overmixing dough to keep cookies tender and chewy. Optionally dust extra cinnamon sugar on top before baking for extra crackly crust.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, chewy cookies, cinnamon sugar cookies, easy cookie recipe, soft cookies, homemade cookies

Find it online: https://sofiaspice.com/chewy-brown-butter-snickerdoodle-cookies-easy-cinnamon-sugar-recipe/