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Cozy Brown Butter Apple Cider Snickerdoodles

brown butter apple cider snickerdoodles - featured image
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These snickerdoodles combine nutty brown butter and subtle apple cider for a warm, chewy cookie with a cinnamon sugar crackle, perfect for fall and winter.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, browned and cooled slightly
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tbsp apple cider (fresh or store-bought)
  • 2 ¾ cups (345g) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 tsp ground cinnamon (for coating)

Instructions

  1. Brown the Butter (10 minutes): Place 1 cup (226g) unsalted butter in a heavy skillet over medium heat. Stir constantly as it melts, then begins to foam and turn golden brown with nutty aroma. Once browned bits form and smell toasted hazelnuts, remove from heat immediately. Let cool for 5 minutes.
  2. Mix Sugars and Brown Butter (5 minutes): In a large bowl, combine 1 ½ cups granulated sugar and ½ cup packed light brown sugar. Pour in the warm brown butter and stir or beat with electric mixer until well combined and slightly fluffy.
  3. Add Eggs and Apple Cider (3 minutes): Beat in 2 large eggs one at a time, then stir in 2 tbsp apple cider until smooth and glossy.
  4. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt.
  5. Mix Dry into Wet (3 minutes): Gradually add dry ingredients to wet, stirring gently until just combined. Dough should be soft and slightly sticky but hold together.
  6. Prepare Cinnamon Sugar Coating (2 minutes): In a small bowl, mix ¼ cup granulated sugar with 2 tsp ground cinnamon.
  7. Shape and Coat Cookies (10 minutes): Scoop dough into 1 ½-inch (3.8 cm) balls. Roll each ball generously in cinnamon sugar, coating fully.
  8. Chill Dough (Optional, 20 minutes): For thicker cookies, place coated dough balls on a baking sheet and chill. This step can be skipped if short on time.
  9. Bake (10-12 minutes): Preheat oven to 350°F (175°C). Arrange dough balls about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake 10-12 minutes until edges are set and crackled but centers look slightly soft.
  10. Cool (15 minutes): Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up but remain chewy inside.

Notes

Use a light-colored pan to brown butter to watch color changes clearly. Avoid overmixing dough to prevent toughness. Rolling dough balls twice in cinnamon sugar enhances flavor. Chilling dough helps control spreading and creates thicker cookies but is optional. Keep baking sheets cool between batches for consistent cookies. Dough can be refrigerated overnight or frozen for up to a month.

Nutrition

Keywords: brown butter, apple cider, snickerdoodles, cinnamon sugar cookies, fall cookies, chewy cookies, homemade cookies, easy cookies

Find it online: https://zestynora.com/cozy-brown-butter-apple-cider-snickerdoodles-recipe-easy-homemade-cookies/