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Cozy Brown Butter Snickerdoodle Crinkle Cookies

brown butter snickerdoodle cookies - featured image
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These snickerdoodle cookies feature browned butter for a nutty, caramel flavor and a soft, chewy center with a crinkly cinnamon sugar crust. Perfect for school lunches or a cozy treat.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar
  • 2 large eggs, 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
  • Cinnamon sugar coating: 1/4 cup (50g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently until the butter foams and milk solids turn golden brown and smell nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix sugars and eggs: In a large bowl, whisk together granulated sugar and light brown sugar. Add browned butter and whisk until combined. Add eggs and vanilla extract, beating until smooth and slightly fluffy.
  3. Combine dry ingredients: In a separate bowl, sift or whisk together flour, baking soda, cream of tartar, and salt.
  4. Form the dough: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Dough will be thick and slightly sticky.
  5. Chill the dough: Cover dough with plastic wrap and refrigerate for at least 1 hour, preferably overnight. If short on time, chill for 30 minutes.
  6. Prepare cinnamon sugar coating: Mix granulated sugar and cinnamon in a small bowl.
  7. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  8. Shape and coat cookies: Scoop dough by rounded tablespoons or use a cookie scoop. Roll each ball in cinnamon sugar mixture until well coated.
  9. Bake: Place cookies about 2 inches apart on baking sheets. Bake for 9-11 minutes until edges are set but centers remain soft and slightly underbaked, with cracks forming on top.
  10. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool fully.

Notes

Use a light-colored pan to brown butter to avoid burning. Chilling dough overnight enhances crinkle effect and flavor but 30 minutes minimum is helpful. Avoid overbaking; cookies should be soft in the center and firm at edges. Store in airtight container at room temperature up to 4 days or freeze baked cookies up to 3 months. Vegan and gluten-free adaptations available.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, crinkle cookies, school lunch recipe, cinnamon sugar cookies, easy cookies, soft cookies

Find it online: https://spoonmira.com/cozy-brown-butter-snickerdoodle-crinkle-cookies-easy-school-lunch-recipe/