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Brown Butter Snickerdoodles

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A delicious twist on classic snickerdoodles using browned butter for a deep, nutty flavor and soft, chewy texture. Perfect for gifting or a cozy treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (100g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (65g) granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter (about 7 minutes): Place the butter in a medium saucepan over medium heat. Stir constantly as it melts, then foams. When it turns golden brown with a nutty aroma, remove from heat and let cool for 10 minutes.
  2. Mix sugars with browned butter (5 minutes): In a large bowl, whisk together the cooled browned butter, granulated sugar, and brown sugar until combined.
  3. Add eggs and vanilla (3 minutes): Beat in the eggs one at a time, then stir in the vanilla extract until smooth and slightly fluffy.
  4. Combine dry ingredients (2 minutes): In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix dry into wet (3 minutes): Gradually add the dry ingredients to the wet, mixing on low speed or folding gently with a spatula until just combined. The dough will be soft and sticky.
  6. Prepare cinnamon-sugar coating (2 minutes): In a small bowl, mix the granulated sugar and cinnamon for rolling.
  7. Form and coat the cookies (5 minutes): Scoop tablespoon-sized balls of dough, roll them lightly between your hands, then roll generously in the cinnamon-sugar coating.
  8. Bake (10-12 minutes): Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, until edges are set and tops crackle but centers are still soft.
  9. Cool (15 minutes): Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. Let browned butter cool before mixing with eggs to prevent scrambling. Do not overmix the dough to keep cookies tender. Use fresh baking soda for proper rise and crackle. Chill dough if cookies come out flat. Use a tablespoon scoop for uniform cookies.

Nutrition

Keywords: brown butter snickerdoodles, snickerdoodle cookies, cinnamon sugar cookies, homemade cookies, Mother's Day gift, easy cookies, chewy cookies

Find it online: https://daintydine.com/brown-butter-snickerdoodles-recipe-easy-homemade-cookies-for-mothers-day-gift/