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Soft Brown Butter Snickerdoodle Cookies

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Soft brown butter snickerdoodle cookies with a warm, nutty aroma and a tender, cinnamon-sugar coating. Perfect for back-to-school treats or cozy snacks.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon (for dough)
  • ¼ cup (50g) granulated sugar (for rolling)
  • 2 tsp cinnamon (for rolling)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy skillet over medium heat. Stir frequently as the butter melts, foams, and begins to turn golden brown with a nutty aroma. Watch carefully to avoid burning. Once browned, pour into a heat-safe bowl and let cool for 5–10 minutes until just warm.
  2. Cream sugars and eggs: In a large bowl, combine 1 cup (200g) granulated sugar and ½ cup (100g) brown sugar. Pour in the warm browned butter and mix with an electric mixer until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 2 tsp cinnamon. Gradually add this dry mix to the wet ingredients, beating on low just until combined. Avoid overmixing to keep dough tender.
  4. Prepare cinnamon-sugar coating: In a small bowl, combine ¼ cup (50g) granulated sugar with 2 tsp cinnamon. Set aside.
  5. Form and coat cookies: Preheat oven to 350°F (175°C). Scoop dough by rounded tablespoons and roll into balls. Roll each ball in the cinnamon-sugar mixture until fully coated. Place on prepared baking sheets about 2 inches apart.
  6. Bake: Bake for 10-12 minutes until edges are set but centers still look soft and slightly underbaked. Remove from oven and let sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Do not rush browning the butter to avoid bitterness. Use room temperature eggs for smoother dough. Watch oven temperature to prevent spreading or overbaking. Let cookies rest 5 minutes on baking sheet before transferring to cooling rack. If dough is too soft to roll, chill for 15 minutes.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, soft cookies, cinnamon sugar cookies, back-to-school treats, easy cookies

Find it online: https://spoonmira.com/soft-brown-butter-snickerdoodle-cookies-recipe-5-easy-steps-for-back-to-school-treats/