Print

Cozy Brown Butter Maple Snickerdoodle Cookies

brown butter maple snickerdoodle cookies - featured image
Print Recipe

These snickerdoodle cookies feature browned butter and maple syrup for a cozy, nutty flavor with a crisp cinnamon sugar crust. They are quick, easy, and perfect for warm moments.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ⅓ cup (80ml) maple syrup
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ⅓ cup (65g) granulated sugar mixed with 1 tablespoon ground cinnamon for coating

Instructions

  1. Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts and foams. After about 5-7 minutes, it will turn golden brown and smell nutty. Immediately remove from heat to avoid burning. Transfer to a bowl and let cool slightly.
  2. In a large bowl, combine ⅓ cup (80ml) maple syrup, ¾ cup (150g) granulated sugar, ¼ cup (50g) brown sugar, and the browned butter. Beat with a mixer or whisk until smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
  3. In a separate bowl, whisk together 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons ground cinnamon. Gradually add this to the wet ingredients, mixing just until combined.
  4. Cover the dough and chill in the fridge for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Mix ⅓ cup (65g) granulated sugar with 1 tablespoon cinnamon in a shallow dish. Scoop dough into 1 ½-inch balls and roll each generously in the cinnamon sugar mixture. Place on lined baking sheets about 2 inches apart.
  6. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Remove from oven and let rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use a light-colored pan for browning butter to better monitor color. Stir constantly to avoid burning. Chill dough at least 30 minutes to prevent spreading. Use room temperature eggs for better texture. Do not overmix after adding flour. Baking time is critical; cookies look soft when done but firm up as they cool. Store cookies with a slice of bread to maintain crust crispness.

Nutrition

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

Find it online: https://cookluma.com/cozy-brown-butter-maple-snickerdoodle-cookies-easy-5-step-recipe/