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Cozy Brown Butter Chai Spiced Snickerdoodle Cookies

brown butter chai spiced snickerdoodle cookies - featured image
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These brown butter chai spiced snickerdoodle cookies offer a tender chew with a slight crisp edge, infused with warm chai spices and the nutty depth of browned butter. Perfect for cozy fall treats enjoyed alongside tea or coffee.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons chai spice blend (ground cinnamon, cardamom, ginger, cloves, pinch of black pepper)
  • Cinnamon sugar coating: 1/4 cup (50 g) granulated sugar mixed with 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup (225 g) unsalted butter in a heavy-bottomed skillet over medium heat. Stir constantly as it melts, then foams and turns golden brown with nutty aromas. Remove from heat immediately once brown flecks appear. Let cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine 3/4 cup granulated sugar and 1/2 cup light brown sugar. Add 2 room-temperature eggs and 1 teaspoon vanilla extract. Beat with an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  3. Incorporate browned butter: Slowly pour the cooled brown butter into the sugar-egg mixture while mixing on low speed until smooth.
  4. Combine dry ingredients: In another bowl, sift together 2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons chai spice blend.
  5. Mix dry into wet: Gradually add dry ingredients to wet mixture, mixing gently until just combined. Avoid overmixing.
  6. Prepare cinnamon sugar coating: Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
  7. Form cookies: Using a cookie scoop or tablespoon, portion dough into 1 1/2-inch balls. Roll each ball in cinnamon sugar coating until fully covered. Place on prepared baking sheets about 2 inches apart.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are golden but centers remain soft. For chewier cookies, bake slightly less.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Chilling dough for 30 minutes before baking can improve texture but is optional. Use a cookie scoop for consistent size. For vegan version, substitute vegan butter and flax eggs. Gluten-free flour can be used as a 1-to-1 substitute.

Nutrition

Keywords: brown butter, chai spice, snickerdoodle, cookies, fall treats, cinnamon sugar, cozy baking

Find it online: https://spoonmira.com/cozy-brown-butter-chai-spiced-snickerdoodle-cookies-easy-recipe-for-perfect-fall-treats/