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Cozy Brown Butter Maple Snickerdoodle Cookies

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These cozy brown butter maple snickerdoodle cookies feature a cinnamon sugar crust and a rich, nutty flavor from browned butter and pure maple syrup. Soft centers with slightly crisp edges make them perfect for comforting treats or gatherings.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned and slightly cooled
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 tablespoons pure maple syrup (Grade A recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • Cinnamon sugar crust:
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (226 g) of unsalted butter. Stir frequently as it foams and then begins to brown, about 5–7 minutes. Remove from heat and let cool for 10 minutes.
  2. Mix sugars and wet ingredients: In a large bowl, combine 1 cup granulated sugar, ½ cup packed brown sugar, and 2 tablespoons pure maple syrup. Add the cooled browned butter and beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 ¾ cups sifted all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cream of tartar. Gradually add to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  5. Prepare cinnamon sugar crust: In a small bowl, mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon.
  6. Shape and coat cookies: Preheat oven to 350°F (175°C). Using a tablespoon or cookie scoop, portion dough into 1-inch balls. Roll each ball generously in the cinnamon sugar mixture.
  7. Bake: Place coated dough balls about 2 inches apart on parchment-lined baking sheets. Bake for 10–12 minutes or until edges are golden and tops have a crackled appearance.
  8. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to better monitor the browning of butter. Avoid overmixing the dough to keep cookies tender. Rotate baking sheets halfway through baking for even browning. Chill dough for 30 minutes if cookies spread too much. Line baking sheets every time to prevent sticking and burning.

Nutrition

Keywords: brown butter, maple syrup, snickerdoodle, cinnamon sugar crust, cookies, cozy, homemade, easy recipe

Find it online: https://sunnysavory.com/cozy-brown-butter-maple-snickerdoodle-cookies-easy-homemade-recipe-with-cinnamon-sugar-crust/