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Brown Butter Maple Snickerdoodles

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A cozy twist on classic snickerdoodles featuring nutty brown butter and warm maple syrup with a crackly cinnamon sugar crust and soft, chewy center.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup packed (50 g) brown sugar
  • 2 tablespoons pure Grade A maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour (or gluten-free flour blend for GF option)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • Cinnamon Sugar Coating:
  • 1/4 cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir continuously as it melts and foams. After 5-7 minutes, it will turn golden with brown flecks and smell nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, combine 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) brown sugar. Pour in the cooled brown butter and stir until combined. Add 2 tablespoons maple syrup, 1 large egg (room temperature), and 1 teaspoon vanilla extract. Beat with an electric mixer or whisk until smooth, about 2 minutes.
  3. In a separate bowl, sift together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons cream of tartar, and 1/2 teaspoon salt. Whisk to mix evenly.
  4. Gradually add the dry ingredients to the wet mixture. Stir gently with a wooden spoon or spatula until just combined. Avoid overmixing.
  5. In a small bowl, mix 1/4 cup (50 g) granulated sugar with 2 teaspoons ground cinnamon for the rolling mixture.
  6. Scoop dough using a tablespoon or cookie scoop (about 1.5 tablespoons or 22 g per cookie). Roll each ball in the cinnamon sugar mixture until fully coated.
  7. Place the coated dough balls about 2 inches apart on a parchment-lined baking sheet. Slightly flatten each ball with your palm or the bottom of a glass.
  8. Bake in a preheated oven at 375°F (190°C) for 9-11 minutes until golden around edges but soft in the center.
  9. Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use a light-colored pan to brown butter to better see color changes. Chill dough if too sticky for easier rolling. Avoid overmixing dough to keep cookies tender. Rotate baking sheets halfway through baking for even cooking. Store cookies in airtight container up to 4 days or freeze up to 3 months.

Nutrition

Keywords: brown butter, maple syrup, snickerdoodles, cinnamon sugar cookies, easy cookies, homemade cookies, cozy dessert

Find it online: https://milaspoon.com/brown-butter-maple-snickerdoodles-recipe-easy-homemade-cinnamon-sugar-cookies/