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ultra-crisp brown butter snickerdoodles - featured image

Ultra-Crisp Brown Butter Snickerdoodles: Easy Weeknight Cookies

  • Author: Lilya
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x

Description

These ultra-crisp brown butter snickerdoodles are thin, crunchy on the edges, and slightly chewy in the center. They offer a complex, nutty flavor depth and come together in under an hour, making them the perfect quick weeknight dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar (for dough)
  • 1 teaspoon vanilla extract
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon

Instructions

  1. Brown the butter in a large saucepan over medium heat, stirring constantly until it smells like toasted nuts and turns golden brown. Remove from heat and pour into a heat-proof bowl to cool until just warm.
  2. In a large bowl, whisk the cooled brown butter, 1 cup granulated sugar, and vanilla extract vigorously for about a minute until the mixture is slightly lighter in color.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (ideally 1-2 hours) to chill.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. In a small bowl, mix the remaining ½ cup granulated sugar and cinnamon for the coating.
  8. Scoop tablespoon-sized balls of chilled dough and roll them in the cinnamon-sugar mixture.
  9. Place dough balls on baking sheets about 2 inches apart.
  10. Bake for 10-12 minutes until edges are golden brown and crisp, but centers may still look slightly soft.
  11. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure butter is cooled before mixing to prevent melting the sugar. Chilling the dough is crucial for crisp texture. Store in an airtight container at room temperature. If cookies soften, crisp them in a 300°F oven for 3 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 10
  • Sodium: 90
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 18
  • Fiber: 0.5
  • Protein: 2

Keywords: brown butter, snickerdoodles, crisp cookies, weeknight dessert, easy cookies, cinnamon sugar, nutty cookies

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Find it online: https://platelyn.com/ultra-crisp-brown-butter-snickerdoodles-easy-weeknight-cookies/