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Crispy Brown Butter Snickerdoodle Cookies with Chewy Centers

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These cookies feature golden, crispy edges with a soft, chewy center, enhanced by the rich, nutty flavor of brown butter and a cinnamon-sugar coating that shatters delightfully with each bite.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • For the cinnamon-sugar coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan, melt 1 cup (225g) unsalted butter over medium heat. Stir frequently as the butter foams and then begins to brown, about 5-7 minutes. Remove from heat and let cool for 10 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together 2 3/4 cups (345g) all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
  3. Combine sugars and wet ingredients: In another bowl, mix 3/4 cup (150g) granulated sugar and 1/2 cup (100g) light brown sugar with the cooled brown butter until smooth. Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract.
  4. Incorporate flour mixture: Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing.
  5. Prepare cinnamon-sugar coating: In a small bowl, mix 1/4 cup (50g) granulated sugar with 1 tbsp ground cinnamon.
  6. Shape the cookies: Preheat oven to 375°F (190°C). Scoop dough by rounded tablespoons, roll each ball lightly in the cinnamon-sugar mixture, and place on baking sheets about 2 inches apart.
  7. Bake: Bake for 10-12 minutes, or until edges are crisp and golden but centers still look slightly underbaked.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Watch the butter carefully when browning to avoid burning. For chewy centers, do not overbake; remove cookies when edges are golden but centers still look slightly soft. Chilling dough for 15 minutes before baking can help prevent spreading. Coating dough balls twice in cinnamon sugar adds extra crunch but is optional.

Nutrition

Keywords: snickerdoodle cookies, brown butter cookies, chewy cookies, cinnamon sugar cookies, crispy edges, easy cookie recipe

Find it online: https://jodierecipes.com/crispy-brown-butter-snickerdoodle-cookies-recipe-with-chewy-centers-easy-and-perfect/