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Cozy Brown Butter Snickerdoodles Recipe Perfect for Sea Salt Lovers

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These cozy brown butter snickerdoodles with sea salt offer a sophisticated twist on the classic cinnamon sugar cookie, featuring a nutty caramel flavor and a perfect sweet-salty balance.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar, divided
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cinnamon
  • About ½ teaspoon flaky sea salt for sprinkling

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then begins to foam and turn golden brown, about 5–7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool to room temperature, about 15 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. Combine sugars and brown butter: In a mixing bowl, combine the browned butter, 1 cup (200g) granulated sugar, and ½ cup (110g) brown sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  4. Add eggs and vanilla: Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract. Mix until just combined.
  5. Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Prepare cinnamon sugar coating: In a small bowl, mix ½ cup (100g) granulated sugar with 2 tablespoons ground cinnamon.
  7. Shape and coat cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1 ½ tablespoon (about 20g) balls, roll each in the cinnamon sugar mixture until fully coated, then place 2 inches apart on the baking sheet.
  8. Add sea salt: Lightly sprinkle each coated dough ball with a pinch of flaky sea salt (about ¼ teaspoon per cookie).
  9. Bake: Bake for 10–12 minutes, or until edges are set and just beginning to brown but centers still look slightly soft.
  10. Cool: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use Kerrygold butter for best browning results. Cool brown butter before mixing with eggs to avoid scrambling. If dough is too sticky, chill for 15 minutes before shaping. Rotate baking sheets halfway through baking for even cooking. Do not skip flaky sea salt topping for best flavor contrast.

Nutrition

Keywords: snickerdoodles, brown butter, sea salt, cinnamon sugar cookies, cozy cookies, easy cookies, holiday baking, chewy cookies

Find it online: https://sunnysavory.com/cozy-brown-butter-snickerdoodles-recipe-perfect-for-sea-salt-lovers/