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Brown Butter Apple Cider Snickerdoodles

brown butter apple cider snickerdoodles - featured image
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Cozy cinnamon sugar cookies with a nutty brown butter undertone and a subtle tang from apple cider, perfect for fall gatherings and a comforting treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • ¼ cup apple cider
  • ¼ cup granulated sugar (for cinnamon sugar coating)
  • 2 teaspoons ground cinnamon (for cinnamon sugar coating)

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring constantly until it foams and turns a golden brown with a nutty aroma, about 5–7 minutes. Transfer to a heatproof bowl and let cool for 10 minutes.
  2. In a large bowl, whisk together granulated sugar and brown sugar. Pour in the cooled brown butter and beat until combined and glossy.
  3. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, baking soda, cream of tartar, and salt.
  5. Pour apple cider into the wet mixture and mix gently.
  6. Slowly add dry ingredients to wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing.
  7. In a small bowl, mix granulated sugar and ground cinnamon for coating.
  8. Use a cookie scoop or spoon to form 1.5-tablespoon balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated.
  9. Place coated dough balls about 2 inches apart on lined baking sheets.
  10. Bake in a preheated oven at 375°F (190°C) for 9–11 minutes, until edges are set but centers look soft with a delicate crackle on top.
  11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

If dough is too sticky, chill for 20 minutes before shaping. Don’t skip cinnamon sugar coating for classic snap and sweetness. Watch butter carefully when browning to avoid burning. Measure flour by spooning and leveling to avoid dry cookies. Cookies look underbaked when done; edges should be firm and centers soft for chewy texture.

Nutrition

Keywords: brown butter, apple cider, snickerdoodles, cinnamon sugar, fall cookies, cozy cookies, soft cookies, chewy cookies

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